Honey Cakes flavored with orange, ginger, and brown butter are moist without becoming dense. Many cakes sweetened with honey can become heavy or overly saturated, but these mini ginger loaves are perfectly soft. I suggest eating them warm with a butter spread!
My mother is the quintessential southern lady who gives baked goods as gifts for holidays, birthdays, new neighbors, and special occasions. She doesn’t just throw them in a tupperware or wrap a cake in aluminum foil, no she packages them with class and decorations. I wish I could say the same for my giveaway bakes, but I have yet to receive any complaints.
I’ve seen my mother bake eight cakes, decorate them with icing, berries, holly leaves, and then individually wrap in clear plastic adorned with homemade bows. She then delivers them door to door with a smile and genuine excitement. We should all be lucky enough to receive one of her baking gifts.
On the other hand, if you live next to me you might receive a half layered cake, several slices of pie, or an extra pan of brownies. Since I’m always recipe testing, photographing, and making food, leftovers are plentiful. I’ve even told neighbors to just bring over empty plates for me to fill with pie and cookies. Everyone seems happy, preventing me from eating all the goodies myself!
Now, back to the honey cakes. I chose to bake mini cakes for gifting to friends. (Don’t be to harsh on my simple holiday packaging.) Using winter flavors of browned butter, ginger, and orange create a rich cozy sensation. A bit different than your typical spice cake, but perfect for a chilly morning or evening treat by the fire.
I suggest you bake all four, wrap up three as gifts, and save the fourth for yourself!
Tips for Orange Ginger Honey Cakes:
- Brown your butter by placing cold butter in a small saucepan. Turn on medium heat and stir as the butter melts. It will begin to foam and turn darker in color as you stir. Once its foamy and brownish, remove from heat. Brown butter adds a nutty bold flavor to your cakes.
- Use fresh squeezed orange juice and fresh orange zest.
- Use local honey to help build you immunity.
- Place your mini cake pans on a cookie sheet in the oven.
- Use four 6 inch mini loaf pans. Try these mini loaf pans.
- Halfway through baking, lightly cover your row of cake pans with a sheet of aluminum foil. This will prevent the tops from over browning. The moist cake batter takes a but longer to fully bake through the center.
- Check each cake with a toothpick for crumbs to conclude completely bakes through.
- Let your cakes cool before removing from pans.
- Serve with butter spread or mix additional brown butter and honey for a drizzle!
Orange Ginger Honey Cakes
- 2 Cups (250 g) All Purpose Flour
- 1.5 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tsp Ground Ginger
- 1 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
Preheat oven to 325 F (163 C) and prepare four 6 inch mini loaf pans. (spray with non-stick spray or a thin coating of butter and flour.)
In a medium bowl, hand whisk together sifted flour, baking powder, baking soda, ginger and orange zest.
Brown your butter by placing in a small skillet on medium heat. Stir until butter is melted. Continue to stir and heat until butter is foamy and brownish in color.
Pour brown butter into bowl of stand mixer.
Add honey, orange juice, milk, sugar, and slightly beaten eggs.
Mix on medium with paddle attachment until smooth.
Slowly spoon in flour mixture on medium speed until a cake batter is formed. (scrape sides and bottom of bowl to incorporate all ingredients.
Divide batter amongst the four pans.
Place pans on cookie sheet and bake for 28-30 minutes or until a toothpick inserted into the middle comes out clean. (cover loaves with a sheet of aluminum foil halfway through baking.)
Place pans on cooling rack to completely cool before removing.
Eat and enjoy!