Why You’ll Love This Recipe
I love how these cakes deliver elegant flavor with easy prep. The brown butter adds depth, while honey and orange brighten the crumb. Baking them in mini pans makes them charming—and they freeze beautifully for gifting later
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 cups all‑purpose flour
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1½ tsp baking powder
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½ tsp baking soda
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1 tbsp ginger (fresh grated) or 1½ tsp ground ginger
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Zest of 1 orange (~1 tbsp)
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8 Tbsp unsalted butter (browned and cooled)
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¾ cup honey (preferably local/raw)
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2 Tbsp fresh orange juice
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½ cup milk (whole or almond)
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2 large eggs, room temperature
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¼ cup granulated sugar
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Optional: pinch of salt
directions
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I preheat the oven to 325 °F (160 °C) and grease four 6‑inch mini loaf pans (or line one 9×5″ loaf)
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I whisk together flour, baking powder, baking soda, ginger, and orange zest .
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I brown the butter: I melt it over medium heat until foaming and turning golden brown, then set it aside to cool .
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In a mixer, I combine cooled brown butter, honey, orange juice, milk, sugar, and eggs until smooth
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I slowly fold the dry mixture into the wet until just combined .
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I divide the batter evenly among the pans, and bake for 28–35 minutes, covering with foil halfway to prevent over-browning. I know they’re done when a toothpick inserted comes out clean
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I cool them in their pans before removing and serving warm, perhaps with a pat of butter or extra honey drizzle.
Servings and timing
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Makes 4 mini loaves (or ~8–10 slices from a full loaf)
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Prep: ~10 minutes
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Bake: 28–35 minutes
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Total: ~45 minutes including cooling
Variations
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Loaf conversion: Bake in a 9×5″ pan for 40–45 minutes, checking doneness with a toothpick
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Spice twist: Use fresh ginger instead of ground for sharper warmth .
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Milk swap: Use almond or oat milk instead of dairy .
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Citrus change-up: Swap orange juice and zest for lemon or grapefruit in equal amounts
storage/reheating
I store cooled cakes wrapped at room temperature for up to 1 week, or refrigerate (well-wrapped) for up to 3 weeks .
To freeze, I double-wrap them and freeze up to 3 months—they thaw beautifully at room temperature . Serve warm or at room temp.
FAQs
Can I bake them in one loaf versus mini loaves?
Yes—use a 9×5″ loaf pan and bake 40–45 minutes, testing with a toothpick for doneness .
Is fresh ginger better than ground?
Fresh ginger gives a brighter, sharper spice; ground is more subtle. I often use a blend for depth .
My cakes are browning too quickly—what should I do?
Cover the tops with foil halfway through baking to prevent burning while allowing the center to cook fully
Can I make them gluten-free?
You can substitute a 1:1 gluten-free flour blend, though texture may be slightly denser; check for doneness carefully.
Do these cakes pair with any frosting or glaze?
Yes—glazed with honey icing, cream cheese frosting, or simple citrus glaze would be delicious, though I enjoy them plain or with a honey-butter spread.
Conclusion
These Orange Ginger Honey Cakes are a warm, flavorful delight—bright citrus, cozy ginger, and rich honey shine in every bite. Easy to bake, lovely for gifting, and versatile in flavor, they’ve become my go-to for a heartfelt homemade treat. I hope they warm your kitchen and your heart too!
Print
Orange Ginger Honey Cakes
- Total Time: ~45 minutes (including cooling)
- Yield: 4 mini loaves or 8–10 slices from 1 standard loaf
- Diet: Vegetarian
Description
Moist and flavorful, these orange ginger honey cakes are made with browned butter, citrus zest, and warm ginger spice—perfect for snacking, gifting, or cozy tea time.
Ingredients
2 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
1 tbsp grated fresh ginger or 1½ tsp ground ginger
Zest of 1 orange (~1 tbsp)
8 tbsp unsalted butter, browned and cooled
¾ cup honey (preferably raw/local)
2 tbsp fresh orange juice
½ cup milk (whole or almond milk)
2 large eggs, room temperature
¼ cup granulated sugar
Pinch of salt (optional)
Instructions
Preheat oven to 325°F (160°C). Grease four 6″ mini loaf pans or one 9×5″ loaf pan.
In a bowl, whisk together flour, baking powder, baking soda, ginger, and orange zest.
In a saucepan, brown the butter over medium heat until golden and fragrant. Let it cool.
In a mixer or large bowl, beat cooled butter, honey, orange juice, milk, sugar, and eggs until smooth.
Fold in dry ingredients just until combined—do not overmix.
Divide batter evenly among prepared pans.
Bake for 28–35 minutes, covering loosely with foil halfway through to prevent over-browning.
Cool in pans, then remove and serve warm or at room temperature. Optional: drizzle with extra honey or top with butter.
Notes
Can be made in a single loaf pan: bake 40–45 minutes and test with a toothpick.
Use fresh ginger for a brighter, spicier profile; ground ginger for a more mellow warmth.
Wrap and freeze up to 3 months for gifting or meal-prep.
Delicious with citrus glaze, honey-butter, or cream cheese frosting.
- Prep Time: 10 minutes
- Cook Time: 28–35 minutes (or 40–45 minutes for 9×5″ loaf)
- Category: Dessert / Snack
- Method: Baked
- Cuisine: American
