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Honey Gingerbread Cake

Gingerbread Cake made with honey instead of molasses for a sweetly spiced holiday cake!  Festive Gingerbread cake with cranberries & walnuts perfect for dessert! 
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Cake, Dessert
Cuisine: American
Keyword: Honey Gingerbread Cake
Servings: 16
Calories: 294kcal


  • 1 cup honey
  • 1 stick unsalted butter (1/2 cup)
  • 1/2 cup sugar
  • 3 cups all-purpose flour
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 2 tsp baking powder (leveled scoops)
  • 1/2 cup dried cranberries (note 1)
  • 1/2 cup walnuts, roughly chopped (note 2)
  • 2 medium sized eggs
  • 2 tsp unsweetened cocoa


  • Preheat your oven to 300° convection or 350° upper/lower heat and grease a 9x9 inch pan with oil or butter.
  • Melt the butter and stir in the honey until combined.
  • Whisk the eggs with the sugar until bright and fluffy.
  • Mix honey and egg mixture together.
  • Now put all the dry ingredients except the cranberries and the walnuts in a bowl and whisk together.
  • Pour the flour mixture and the fruits and nuts into the bowl with the egg/honey mixture and gently fold together until combined. Don´t overmix it.
  • Bake for around 25 minutes until golden brown and cooked. Check with a toothpick to see if cake is properly cooked.


Note 1: You can substitute the cranberries with other dried fruit (raisins…) 1:1
Note 2: you can use also other nuts like almonds, pecan, pistachios or hazelnuts


Calories: 294kcal | Carbohydrates: 46g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 113mg | Potassium: 76mg | Fiber: 2g | Sugar: 26g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg