Honey Cake

5 from 2 votes

Honey cake is a perfect segue into fall. This simple spice cake recipe is seasoned with warming flavors of ground ginger and cinnamon.

Course Desserts

Cuisine American

Cook Time 35

Servings people

Calories 120kcal

Author Lisa B.

Ingredients

1/2 cup unsalted butter softened
1 cup honey
1 egg
1/2 cup buttermilk
1/2 teaspoon salt
2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon

Instructions

Preheat the oven to 350 degrees.
Cream together the butter and honey.
Add the egg and buttermilk and mix until combined.
In a separate bowl, sift together salt, flour, baking soda, ginger and cinnamon.
Add ½ the flour mixture to the butter mixture and mix until just combined.
Add the remaining flour and mix until the batter is smooth.
Pour the batter into a greased 10-inch cast iron skillet or round cake pan.
Bake for 30 – 35 minutes or until a toothpick inserted near the center comes out clean.

Video

Notes

Storage. Once the cake cools, I recommend removing it from the pan. This is very important if you baked the cake in a cast iron skillet. Storing the cake in the skillet could cause the skillet to rust. For a single layer cake like this, I store it in my pie saver to prevent it from drying out. You could also transfer the cake to a large plate and cover with plastic wrap. The cake can be stored at room temperature for a day or so. Any longer than that and it need to be stored in the refrigerator to prevent mold. Consume within seven days.

Freezing. Wrap the cooled cake in a layer of plastic wrap followed by a layer of aluminum foil to prevent freezer burn. Store in the freezer for up to three months.

Reheating. I think honey cake is delicious eaten warm, cold or at room temperature. However, you can warm it up in the microwave for about 15-20 seconds. Don’t do this if you’ve frosted it with the cream cheese icing. The microwave will cause the icing to melt.

Nutrition