Honey Ginger Bread Cake

Honey Ginger Bread Cake

Ingredients

• All-purpose flour – 2 cups (250g)
• Ground ginger – 2 teaspoons (4g)
• Ground cinnamon – 1 teaspoon (2g)
• Ground nutmeg – ½ teaspoon (1g)
• Baking powder – 1 teaspoon (5g)
• Baking soda – ½ teaspoon (3g)
• Salt – ¼ teaspoon (1g)
• Unsalted butter – ½ cup (113g), softened
• Honey – ¾ cup (255g)
• Brown sugar – ½ cup (100g)
• Eggs – 2 large
• Milk – ½ cup (120ml)
• Vanilla extract – 1 teaspoon (5ml)
• Fresh ginger (grated, optional) – 1 tablespoon

Instructions

Preheat oven to 170°C (340°F). Grease and line an 8-inch cake pan.

Mix flour, ground ginger, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl and set aside.

Cream butter and brown sugar until light and fluffy. Add honey and mix well. Beat in eggs one at a time, then add vanilla and grated ginger if using.

Add the dry ingredients in batches, alternating with milk, mixing gently until smooth.

Pour batter into prepared pan and level the top. Bake for 40–45 minutes until a skewer inserted comes out clean.

Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.