Updated: Nov 26, 2021
With my son's birthday bee-ing in December, I wanted to do a holiday birthday cake for him. This Honey Gingerbread fits the bill perfectly!
This is a wonderful cake to serve with Thanksgiving. Most people already have all the ingredients in their pantry. It is a dense cake, somewhat like banana bread. The Honey Whipped Cream complements it perfectly!
I used Southern Belle Honey when I made this for my son, and the peachiness complemented the ginger very well. For a super-sweet gingerbread, you could try using Orange Blossom Honey, but you will find that the citrus aftertaste will get lost in the ginger. For something a bit different, you can try Vanilla Honey or Wildflower Honey. They both sweeten without being overly sweet. Great if you want just the flavor of the spices coming through.
1 cup butter or margarine, softened
1 and 1/2 cups honey, divided
2 1/2 cups flour
2 tsp ground ginger
1 1/2 tsp baking soda
1 tsp ground cinnamon
3/4 cup boiling water
Preheat oven to 350. Grease two 8 1/2 x 4 1/2 inch loaf pans.
Cream together butter and 1/2 cup honey. Mix in egg.
In a separate bowl, blend flour, ginger, baking soda, and cinnamon.
In a third bowl, blend remaining honey with boiling water.
Use mixer to blend creamed honey and 1/3 dry ingredients, then 1/3 wet ingredients, alternating until all dry and wet ingredients are added.
Turn into pans, bake until a toothpick inserted into the center comes out clean, approximately 40-50 minutes.