Spiced Ginger and Honey Cake
Ginger based bake was in my to-do list for a long time. This time of the year, foodie blogs brim with aromatic bakes, boozy plum cakes, crunchy cookies and not to forget the cute gingerbread man, gingerbread houses!!! ohh, i so want to make a gingerbread house!!!But with bala running around, i m happy and thankful i m able to whatever small bakes i m doing.
This Blogging Marathon, i will be posting recipes which i have bookmarked and planned to do sometime. If i plan to post bookmarked recipes alone everyday , it will take an year to complete atelast half the list. I have managed to pick some and do for this BM.
First comes my favorite Ginger cake. Last month Preeti of Indian Kitchen, posted this yummy Honey cake, i immediately tried it, with little modification. I added fresh ginger and some spices and made this delicious spiced cake. One bite into the cake,you will feel the warmth of the spices. Perfect Bake for a Winter Evening.
Source : Indian Kitchen
Ingredients
½ cup All Purpose Flour
½ Cup Whole wheat flour
1 teaspoon baking soda
1-½ teaspoon baking powder
1 tablespoon Freshly grated ginger
½ teaspoon cinnamon
½ teaspoon All Spice Powder
a pinch of Clove Powder (optinal)
¾ cup honey
¼ cup oil
1 Cup milk
Method
- Combine milk and honey in a mixing bowl and beat it till smooth using hand blender or whisk. Add oil and freshly shredded ginger to it. Mix everything well and keep aside.
- Sieve maida, baking powder and baking soda along with cinnamon, all spice and clove powder. Combine in a mixing bowl. Add this mixture to the wet mixture and mix well.
- Preheat oven to 180 degrees C. Take a greased loaf pan/cake pan.I used my (7X6)" almost square pan for baking this cake.
- Fill it with cake batter. Keep the pan in oven and bake at 180 degrees C for 40 minutes. Check the cake by inserting a toothpick at the center. It should come out clean.
- Remove pan from the oven. Let it rest for 2 mins. Transfer the cake carefully to the cooling rack and let it cool down completely. Slice the cake and serve.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#35
Must be an yummy and flavorful one.
i loved the color combination .. too good
the cake looks dense and moist... would love to know how it tasted like... 🙂
I can imagine how flavoursome this must have been..the cake's got a nice crumble as well..
wow that an super flavorful cake 🙂 looks super moist too!! I wud love to grab a piece and enjoy these aromatic delight !!
Wow!!!Such a flavorful cake,looks moist and soft...it got a nice color.
Love the flavor priya...Nice combo
Love the spiced cakes during the holiday season! Just makes the house smelling so good 🙂 Looks really good!
Cake looks good , I can feel the aroma here . Wonderful !!
love the spices in this
Cake looks moist and flavorful with all the spices that went into it. I also have so many bookmarked recipes that it will take me forever to try out all those recipes.
Cake looks so fluffy and yumm.. Love the addition of spices.
Love it. It looks moist and flavourful.
Hi, I used the same proportions as mentioned in the recipe, but it was of watery consistency, I wonder how the cake will come out.
Hi aditi, if you have followed the recipe then the cake should come out fine. The batter might be little runny than the regular cake batter, but not like water. Hope it turns out well. Do share how it comes out.
thanks for you prompt reply, I added a little all purpose floor as to make the batter a little thick. The cake was a little hard but porous. Will try again with the runny batter once again.
P.S made this for Mother's day, so had to adjust the proportions. She liked the flavors used in the cake though
Hi Priya, I added a little maida to make the batter like a regular cake batter, So the cake was a little hard. The flavours were really nice. I will try with your proportions once again.
Thanks
If I changed the oil for melted butter would it add to the cake or take away from it?
hi yes, you can use melted butter in place of oil.
I made this, it was really nice. Next time I might add a bit of ground ginger - maybe the fresh ginger I had wasn't as fresh as it could have been as it didn't have a strong taste - but it was nice 🙂
Made this cake with gluten free flour (+ 1 tbs xanthan gum), almond milk, stem ginger (instead of fresh), 1/2 tsp ground ginger (instead of All spice) and 2 tsp of stem ginger syrup. Delicious and moist! Yes it is runny in consistency when wet and dry ingredients are combined, but it was perfectly soft when cooked.
thank you deborah, Happy to hear the cake came out good with gluten free flour!!!