Orange Honey Ginger Cake Recipe
Orange Honey Ginger Cakes
These delicious orange ginger cakes are a fun take on a traditional Easter bread that’s very popular in Eastern European countries. However this recipe is a little different than the bread, but they are great for breakfast or dessert and you can decorate them anyway you like.
- 2 Cups (250 g) All Purpose Flour
- 5 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tsp Ground Ginger
- 2 Tbsp Orange Zest
- 8 Tbsp Unsalted Butter browned
- 3/4 Cup (270 g) Honey
- 2 Tbsp Fresh Orange Juice
- 1/2 Cup (125 ml) Whole Milk
- 2 Eggs
- 1/4 Cup ( 50 g) Granulated Sugar
Cream cheese frosting
- ¼cup / 57g / 2oz cream cheese
- 57g / ¼ cup / ½ stick unsalted butter, softened
- ½teaspoon vanilla extract
- Pinchof salt
- 1+1/4cup icing (powdered / confectioners) sugar
- 1teaspoon milk (if required)
- Beat together the butter and cream cheese until well mixed. Add the vanilla and salt and beat through. Add the sugar ¼ cup at a time, slowly. Once all the sugar has been added, beat well for 1 minute. If the frosting needs thinning, add just a little milk at a time until it’s the consistency you want. The thinner the frosting the easier it will be to pour on top of the cake to get the drip effect. Make sure you don’t get it too thin.
- Preheat oven to 325 F (163 C) and prepare four 5 cans. (washed and coat the inside of the pan with butter or butter spray.)
- In a medium bowl, whisk together sifted flour, baking powder, baking soda, ginger and orange zest.
- Brown the butter by placing in a small skillet on medium heat. Stir until butter is melted. Continue to stir until butter is foamy and brownish in color.
- Pour brown butter into bowl of stand mixer. (this is very hot)
- Add honey, orange juice, milk, sugar, and eggs.
- Mix on medium speed with paddle attachment until smooth.
- Mix in flour mixture on medium speed until a cake batter is formed.
- Divide batter amongst the 5 cans. (no more than half way, but if you use bigger cans then you'll probably need less cans.)
- Place cans on cookie sheet and bake for at least 35 minutes or until a toothpick inserted into the middle comes out clean.
- Place cans on cooling rack to cool for 3 minutes then flip the cans to get the cakes out. Let the cakes cool completely before icing the cake.
- Enjoy it for breakfast or dessert!