Description
A warm and moist honey gingerbread cake infused with aromatic spices and natural sweetness, perfect for cozy gatherings or everyday treats.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 teaspoons (4g) ground ginger
- 1 teaspoon (2g) ground cinnamon
- 1/2 teaspoon (1g) ground nutmeg
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1/4 teaspoon (1g) salt
- 180ml (3/4 cup) honey
- 120ml (1/2 cup) whole milk
- 100g (1/2 cup) unsalted butter, melted
- 100g (1/2 cup) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 180°C (350°F) and grease a loaf or 8-inch square pan.
- Whisk flour, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, honey, and brown sugar until smooth.
- Add eggs one at a time, mixing well after each, then stir in vanilla.
- Alternate adding dry ingredients and milk to the wet mixture, mixing gently.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a rack to cool completely.
Notes
- Avoid overmixing to keep the cake tender.
- Flavor improves after a day as spices develop.
- Add nuts or dried fruits for variation.
- Can substitute honey with maple syrup or date syrup.
- Freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
