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!
- 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