Orange Ginger Honey Cakes

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Why You’ll Love This Recipe

I love how this recipe combines the deep, rich flavor of brown butter with the fresh, vibrant notes of orange and ginger. The brown butter brings a deliciously nutty flavor to the cakes, while the orange juice and zest brighten it up with a fresh citrus punch. The honey adds a perfect touch of natural sweetness, making these cakes moist and flavorful without being overly sweet. These little loaves are incredibly versatile, making them a great addition to holiday gatherings or a delightful treat to have with your morning coffee. Whether I’m making them for myself or as gifts, they always receive rave reviews!

Ingredients

250 grams (2 cups) all-purpose flour

1.5 teaspoons baking powder

½ teaspoon baking soda

1 tablespoon fresh grated ginger (or 2 teaspoons ground ginger)

1 tablespoon fresh orange zest (zest of one orange)

113 grams (½ cup) unsalted butter, browned (*see notes)

270 grams (¾ cup) honey

2 tablespoons fresh orange juice

125 grams (½ cup) whole milk

2 large eggs (room temperature)

50 grams (¼ cup) granulated sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Set the oven to 325℉ (160℃). Prepare four 6-inch mini loaf pans by greasing them with non-stick spray or a thin coating of butter and flour.

Prepare the dry ingredients: In a medium bowl, whisk together the sifted flour, baking powder, baking soda, ginger, and orange zest. Set aside.

Brown the butter: In a small skillet over medium heat, melt the butter. Continue stirring as it foams and begins to brown. Once the butter has a deep golden color and a nutty aroma, remove it from the heat and allow it to cool to room temperature. This browned butter will give the cake a rich, nutty flavor.

Combine wet ingredients: Pour the cooled brown butter into the bowl of a stand mixer. Add the honey, orange juice, milk, sugar, and slightly beaten eggs. Mix on medium speed using the paddle attachment until smooth and combined.

Incorporate dry ingredients: Slowly add the flour mixture into the wet ingredients on medium speed until the batter is smooth. Scrape down the sides and bottom of the bowl to ensure everything is well incorporated.

Divide and bake: Divide the batter evenly among the four mini loaf pans. Place the pans on a cookie sheet to catch any drips and bake for 28-30 minutes, or until a toothpick inserted into the center of a loaf comes out clean. To prevent over-browning, cover the loaves with a sheet of aluminum foil halfway through the baking time.

Cool: Allow the cakes to cool completely in the pans on a cooling rack before removing them. Once they’re cooled, slice, serve, and enjoy!

Servings and Timing

Servings: This recipe makes 4 mini loaves (about 10-12 slices total).

Prep Time: 10 minutes

Cook Time: 28-30 minutes

Total Time: 45 minutes (plus cooling time)

Variations

Add nuts: For added crunch, try adding chopped pecans or walnuts into the batter.

Gluten-free: Use a gluten-free flour blend instead of all-purpose flour for a gluten-free version of this cake.

Spices: Add a pinch of cinnamon or cloves for more warmth and complexity.

Citrus variations: Swap the orange juice and zest with lemon or grapefruit for a different citrus twist.

Mini bundt cakes: You can make individual servings by baking this batter in mini Bundt pans instead of loaf pans. Just reduce the baking time to 20-25 minutes.

Storage/Reheating

To keep your cakes fresh:

Room temperature: Store in an airtight container at room temperature for up to 3 days. Wrap the cakes in plastic wrap to prevent them from drying out.

Refrigeration: For longer freshness, store in the fridge for up to 1 week.

Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe container. The cakes can be frozen for up to 3 months. Allow slices to thaw at room temperature for 1-2 hours before serving.

FAQs

How can I prevent my cakes from becoming dry?

To ensure your cakes remain moist, measure your ingredients accurately, especially the flour. Adding a little extra honey or orange juice can also help maintain moisture in the cake.

Can I use salted butter for this recipe?

It’s best to use unsalted butter for this recipe to control the salt content. If you only have salted butter, just omit any additional salt in the recipe.

What can I substitute for whole milk?

You can substitute whole milk with a plant-based alternative like almond milk or oat milk for a dairy-free option.

How do I brown butter properly?

To brown butter, melt it in a light-colored skillet over medium heat. Continue stirring as it foams, then watch for it to turn golden and give off a nutty aroma. Remove it from heat when it reaches a rich brown color.

Can I make this cake ahead of time?

Yes, you can make this cake a day or two in advance. The flavors will deepen as it sits, and it will keep well when stored in an airtight container.

Conclusion

These Orange Ginger Honey Cakes are the perfect combination of spice, sweetness, and citrus flavor. The rich, nutty brown butter and the natural sweetness of honey give them an irresistible flavor that’s perfect for any occasion. Whether you’re making them for yourself or giving them as gifts, these little cakes are sure to be a hit. With simple ingredients and a few easy steps, you’ll have a delicious treat that everyone will love!

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