Ginger Honey Cake with Honey Cream

And Chocolate

Ginger Honey Cake with Honey Cream myfavouritepastime.com_2780I made this cake several weeks ago, took photos and promptly forgot about it. It was one of those busy days, just before schools closed. Today, I was reading an article about ginger wine, and then, I remembered the Ginger Honey Cake. Ginger wine has been commercially produced since 1740, in England. It’s a fortified wine made from a fermented blend of ground ginger and raisins. Please don’t ask me about it because I’ve never tasted it. I am not really crazy about wine. I use most of the wine I buy for cooking. It always adds a very special flavour to food.

Ginger Honey Cake with Honey Cream myfavouritepastime.com_2810The article said, ginger wine can be served “on the rocks” or without ice, either “neat” or “straight up.” I had to look up “straight up” I discovered it’s bartending terminology (I have never been a bartender, thank God!). It refers to an alcoholic drink that is shaken or stirred with ice and then strained and served without ice in a stemmed glass (at least I know what a stemmed glass is, phew!). I am not planning to be a bartender, any day soon, so that’s as far as I got with bartending terminology. Ginger wine can also be served mixed with other beverages, such as lemonadeginger ale or bitter lemon. Maybe one of these fine days I shall try it with bitter lemon? Who knows?

Ginger Honey Cake with Honey Cream myfavouritepastime.com_3001Sorry about that digression into wine. I was very intrigued because ginger is one of my favourite ingredients. The Ginger Honey Cake was made with lots of honey and brown sugar. It tasted really good and was also very moist. I adorned it with some honey cream and topped it with some melted chocolate. It’s a cake I would make again and again. I baked it at 350°F (180°C), the whole hour, but it got rather dry at the edges, so I had to slice off the edges (I used them to make a dessert). Next time I would bake it at 340° and then reduce the temperatures to 325 after 40 minutes or so. If you ever try this cake, enjoy it and if you’ve tasted ginger wine (not your homemade one, please), kindly teach me something about it! (27 Oct 2013: I have since baked this cake at 350°F (180°C) and double lined the cake pan with parchment (greasproof paper) and it turned out fine. The edges were not dry.

  • Ingredients 
  • 160ml (⅔ cup, 5.5fl oz) honey
  • 160ml (⅔ cup, 5.5 fl oz) water
  • 130g (⅔ cup, 4oz ) brown sugar, firmly packed
  • 325g (2½ cups, 11½oz) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 tablespoon ground ginger
  • 250g (1 cup, 9oz, 2¼ sticks) butter, melted

Ginger Honey Cake with Honey Cream myfavouritepastime.com_2559_2Please always remember to assemble all ingredients before you start.  Preheat oven to 350°F (180°C). Grease and flour 9” square tin (pan). (Please note

Ginger Honey Cake with Honey Cream myfavouritepastime.com_2561Combine the flour,  baking powder, bicarbonate of soda and ground ginger.

Ginger Honey Cake with Honey Cream myfavouritepastime.com_2563and sift

Ginger Honey Cake with Honey Cream myfavouritepastime.com_2566Combine all cake ingredients in a large bowl.

Ginger Honey Cake with Honey Cream myfavouritepastime.com_2575And beat on low speed with an electric mixer until ingredients are combined. Increase speed to medium and beat for about 3 minutes or until mixture is changed in colour and smooth.

Ginger Honey Cake with Honey Cream myfavouritepastime.com_2576Pour mixture into prepared pan (tin) bake at 350°F (180°C) for about 1 hour. Stand 5 minutes

Ginger Honey Cake with Honey Cream myfavouritepastime.com_2578before transferring onto cooling rack to cool.

Ginger Honey Cake with Honey Cream myfavouritepastime.com_2736Ingredients for honey cream topping

  • 80ml (⅓ cup water)
  • 120g (½ cup, 4½oz) sugar
  • 15ml (1 tablespoon) honey
  • 125g (½ cup, 4½oz) butter
  • 60g (20z) dark chocolate, chopped.

Ginger Honey Cake with Honey Cream myfavouritepastime.com_2753_3To make Honey cream: combine water, sugar and honey in a saucepan. Stir constantly over heat without boiling until sugar is dissolved. Bring to the boil .

Ginger Honey Cake with Honey Cream myfavouritepastime.com_2764remove from heat. Allow to cool completely.

Ginger Honey Cake with Honey Cream myfavouritepastime.com_2766Beat butter with an electric mixer until light and fluffy. Gradually add syrup, beating well after each addition.

Ginger Honey Cake with Honey Cream myfavouritepastime.com_2773Spread cold cake with honey cream

Ginger Honey Cake with Honey Cream myfavouritepastime.com_2776Melt chocolate over hot water. Cool but do not allow to set.

Ginger Honey Cake with Honey Cream myfavouritepastime.com_2780Pipe  or drizzle melted and slightly cooled chocolate over cake.

Ginger Honey Cake with Honey Cream myfavouritepastime.com_2975Cut into required number of slices

Ginger Honey Cake with Honey Cream myfavouritepastime.com_2828And serve

Ginger Honey Cake with Honey Cream myfavouritepastime.com_3008I really enjoyed eating this cake

Ginger Honey Cake with Honey Cream

Original Recipe From: Cakes and Slices, Australian Women’s Weekly

Preparation time: 20 minutes; Baking time: 1 hour; Serves: 9-16 slices depending on size

Ingredients

  • 160ml (⅔ cup, 5.5fl oz) honey
  • 160ml (⅔ cup, 5;5 fl oz) water
  • 130g (⅔ cup, ) brown sugar, firmly packed
  • 325g (2½ cups, 11½oz) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda (Baking Soda)
  • 1 tablespoon ground ginger, preferably fresh, having not sat in your pantry for one year!
  • 250g (1 cup, 9oz, 2¼ sticks) butter, melted

Honey Cream

  • 80ml (⅓ cup, 2.7fl oz water)
  • 120g (½ cup, 4½oz) sugar
  • 15ml (1 tablespoon) honey
  • 125g (½ cup, 4½oz, 1 stick + 1 tablespoon) butter
  • 60g (2oz) dark chocolate, chopped.for drizzling on top
  1. Preheat oven to 350°F (180°C). Grease and flour line 9” square tin (pan) with double parchment (greaseproof paper). Sift the flour,  baking powder, bicarbonate of soda and ground ginger. (Please note that I used an 8″ (20cm) pan when baking this cake. Original recipe said 9″)
  2. Combine all ingredients in a large bowl. Beat on low speed with an electric mixer until ingredients are combined. Increase speed to medium and beat for about 3 minutes or until mixture is changed in colour and smooth.
  3. Pour mixture into prepared pan (tin) bake at 350°F (180°C) for about 1 hour. Stand 5 minutes before transferring onto cooling rack to cool.
  4. Honey cream: combine water, sugar and honey in a saucepan. Stir constantly over heat without boiling until sugar is dissolved. Bring to the boil and remove from heat. Allow to cool completely. Beat butter with an electric mixer until light and fluffy. Gradually add syrup, beating well after each addition. Melt chocolate over hot water. Cool but do not allow to set.
  5. Spread cold cake with Honey Cream, drizzle with melted chocolate. 
  6. **I weigh the flour and butter, I do not use cup measures as the weight of a cup of flour tends to vary based on individual interpretation or publication, (from 125g to 130g to 155g per cup).
  7. Cup measures based on assumption that 1 cup flour = 125g so that would be the US cup of 240ml, not the Australian Cup.

Points to note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 350°F (180°C) for 1 hour. The next time I would bake at 325°F (160°C), the edges were too dry. I had to slice off the edges.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale
  • (The prepared honey cream must be used on the same day. I tried to keep the left over in the fridge, to use the next day but didn’t work, it turns watery)
  • Last updated: 27 October 2013

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

141 thoughts

  1. This is a great recipe for Rosh Hashanah. A lovely spin on the traditional holiday honey cake. I am pinning it. 🙂

    “The article said, ginger wine can be served “on the rocks” or without ice, either “neat” or “straight up.” I had to look up “straight up.” – SO cute!

    1. HI Shanna,
      Thanks for reminding me. I was supposed to be buying and tasting the ginger wine…and it almost slipped my mind, I shall do the needful. Thanks and best wishes!
      Liz

        1. If I get it and taste it, I’ll certainly give you a feedback! Thanks! Happy Halloween. It’s a cold, grey and rainy day here. Not a fun halloween at all.
          Liz

        2. It rained the whole day and night. A spoiler for halloween costumes. Everybody had umbrellas or rain jackets over their costumes…sigh. Not many children went round for trick or treating. The weather today is windy but no rain, thank God. Hope you enjoyed your halloween. Best wishes!

        3. OH NO. That is such a bummer. 😦 Rain, rain, go away!

          We had only three trick or treaters. It was a very cold night, so the kids didn’t last long going door-to-door.

          Feeling your Halloween pain.

          Best wishes! 🙂

        4. Surprisingly, I had prepared 50 bags of candies and I had only four left. That was a good turn out considering the lousy weather. Enjoy your weekend and the left over bundle of candies. Best wishes!

        5. Ha ha I had some friends over for dinner and sent them home with “doggy bags”. Great way of sharing all that cake!!! Best wishes!
          Liz

        6. The gusts of winds have subsided, thank God. It left a lot of people in certain areas without electricity…I think it has now been restored. Best wishes!

  2. Wow, this looks so yummy! ALL of your recipes look delicious! I know it has been a few weeks, but I just wanted to thank you for stopping by my blog and liking my pumpkin swirl coffee cake post! 🙂

    1. Hi Sharayah,
      I’m so sorry I took so long to respond to your message. Thanks for complimenting all my recipes. I loved the pumpkin swirl coffee cake. It looked very delicious. Wish you a wonderful weekend! Best wishes,
      Liz

    1. Hi,
      You’ve made my day, by recognizing the effort and work put into the posts! Thanks you so much. Thanks for complimenting the cakes too. I wish you a wonderful weekend!
      Liz

        1. Thank you so much. You’re very kind. I am also very simple. It’s just that I would like to encourage others to cook with me. Have a lovely Sunday. I look forward to seeing you more often. I love browsing photo blogs…
          Liz

  3. Wow. This looks amazing. And did I mention that I lurrve ginger? Will have to try this once the in-laws are gone (they’re lemon fans :)) Thanks for sharing.

    1. Hi Cam,
      You’ve cracked me up. The in-laws are lemon fans…I love ginger so much, too. I love eating the candied ginger as a snack. Please enjoy it, once they’re gone. Have a lovely weekend!
      Liz

  4. This looks so delicious, I’m wondering how it would turn out if it was converted into a gluten free & sugar free cake! Very tempting to try out! I love how nicely it’s decorated too, it really adds such a nice touch to it.

    1. Hi Allie,
      Thank you for complimenting. I don’t know much about sugar free or gluten free baking, but you’re free to try it out. Please let me know how it goes for you. Thanks for visiting me again. Best wishes!
      Liz

    1. Hi Dedy,
      Thanks for complimenting. It tastes very nice. I love all those meats you make on your blog and the presentations is always so nice. Thanks for visiting my blog. Have a fantastic weekend.
      Liz

    1. It tastes really nice, especially if you love ginger and honey. You should give it a go, sometime. Thanks for complimenting, it means a lot to me. Have a wonderful weekend.
      Liz

    1. Hi there, Lignum,
      I am so sorry I took so long to respond…sigh. Thank you for your kind words. I think I would love an extra dollop of the honey cream too..Have a fabulous weekend. I really love your photos and the hilarious and intelligent captions that go with them. I am glad I found your blog.
      Liz

    1. Hi Ange,
      Thank you so much. I bought that plate in Walmart. It looks pretty..I love it too. Thanks for visiting. You are rather quiet these days. Enjoy your weekend!
      Liz

    1. Hi Lisa
      I am happy you love the cake. It tastes amazing too. Enjoy it when you try it. I hope your weekend is as sunny as mine? I love it here today, not too hot, not too cold, just right! Have a lovely weekend!

        1. Hi Lisa,
          I love rain too. My grass looks greener this year even though I didn’t water. There was a lot of rain. The rain washes my car too. (I really do need to go to a car wash..sigh..)
          Liz

    1. Hi,
      The recipe is quite simple actually and the decorations just require a little time and patience and you are good to go. Thank you so much for complimenting. Have a wonderful week!

    1. Ha ha a compliment from a gourmet chef is something. Thanks, Janet. It wasn’t bleh, at all. I got the book. I’m looking at it. Will get back to you. Have a fabulous day.

  5. I don’t know what to say, Liz. This is one beautiful cake that you created and shared with us! Very often, when a baker shows cupcake after cupcake, each recipe lacking icing, the individual says it is s/he doesn’t like overly sweet confections when, in reality, the person lacks basic frosting skills. (OK, that’s what I say and what it really means.) You, though, are the exception that proves the rule. I’ve bought cakes that didn’t look nearly this good. It’s a real beauty, Liz, and I bet, with that ginger and honey, it’s delicious, too. Very well done. 🙂

    1. Hi there John,
      Ha ha, you cracked me up, that’s a good one. Thank you though for finding the cake a real beauty…that means a lot. It’s absolutely delicious and moist too. Have a fantastic week John and hugs to Max.
      Liz

    1. Ha ha, I think you can cut yourself a virtual slice or two, if you have a virtual knife…thank you so much for complimenting. I really enjoyed eating the cake. Have a lovely week!

  6. Wow! Ginger, brown sugar and honey in a cake! 😀
    By the way, I love how you decorate the cake, and how you smartly cut out the center as a square piece, with the lovely strawberry fan. 🙂

    1. Hi Hari,
      Thank you so much for complimenting. That means a lot to me. The cake tasted very nice and it was very easy to make. I enjoyed eating it. If you can, one day, please try it. Thank you for liking the cake. I think by now you must be fast asleep. Enjoy the rest of the week.
      Liz

  7. I really have been neglecting my blog, cooking and recipe browsing. But as I’ve got a few minutes until I need to head out the door I thought I would take a quick peak at your blog. You really have been cooking up a storm. This cake looks amazing!!! I’ll have to make some time soon to give some of your recipes a try!

    1. Hi Afra,
      What a wonderful surprise. I have missed you. I hope you will soon settle back into blogging mode. It’s always so hard to re-adjust after some time off. I look forward to reading your little stories. I enjoy reading them. Thank you for complimenting the cake and wish you a fabulous week and a happy blogging. Welcome back.
      Liz
      P/S thank you for the multitude of likes. I really appreciate!

      1. So sweet of you to say. I really have been missing blogging. I really enjoy these little messages we send….and of course the cooking itself.
        Well I have a few more busy weeks with travelling ahead and then I am sure things will quiet down again.
        And the likes are all genuine (You might have noticed as I skipped the soups – hihi ;-> )

        1. Hi Afra,
          I get the message loud and clear and I love genuine likes. One day, If you ever visit me. I shall cook soup the whole week and convert you into a soup eating lady.
          Enjoy your few weeks of travelling (I wish I could hop into your hand-luggage). I know the blog will be full of stories from your travels and probably recipes, as well? I look forward to seeing you back. Thanks so much for your friendship. Best wishes!

    1. Sonal,
      I am not sure I shall be able to participate. I’ll send you an e-mail by close of business today. Thanks so much for your invitation. You are very kind. Best wishes
      Liz

  8. That cake looks spectacular! I will try it out this week, but I doubt I will have the patience to frost it so artfully. Also notice that the ingredients list is right up front. What a great idea! 😉

    1. Hi Karen,
      It’s always a pleasure to read from you. Sorry It took me some hours to respond. I posted last night and went to sleep (at 3.00am) and woke up to a barrage of messages some for the other posts as well.
      The cake is so easy to mix…put all ingredients and mix three minutes and voila, it’s ready to shove in the oven. mine had dry edges (I have a lousy oven). Ha ha your suggestion was adopted immediately. I have to take time and read through the instructions coz I kept on falling asleep and meddling things. I was so damn tired. Even now I’m not thinking straight. I have to go to bed early tonight.
      The invitation to guest post still stands, whenever you are ready. I would love to sample some of your lovely recipes. Erika keeps on talking about them. I don’t think I shall cook anything today, it’s already 1pm and soon the kids will be streaming in and then I have to drop for tennis practice etc. You have a lovely day and thanks so much for your support, I really value your friendship and support and it was so great seeing the kids again. XOXO to them…
      Liz

  9. Will definitely be trying this, I love ginger. And I love ginger wine too (readily available here in England). It is warm and spicy, perfect for cold winter evenings. I like it best neat, though a drop of lemonade would probably be in order for those who find the wine a little too ‘hot’.

    1. Hi,
      I love ginger too. You have raised my curiosity about ginger wine. I think I would love to try it if I can get hold of some. Warm and spicy sounds so good and glad to know that you take it neat. Omg the next time I go to the wine shop, I shall definitely ask for it and taste it and give you a feedback. I want to experience this ‘hot’ you are describing. Thanks so much for sharing and enjoy the cake when you try it. Have a wonderful week!
      Liz

  10. If you are ever thinking of moving to Spain Liz ….. move in next door !! Your cakes are fabulous and this one is brilliant. Oh well, back to my yoghurt and banana for breakfast 😦 Ralph xox 😀

    1. Hi Ralph,
      I would really love to come to Spain to eat the authentic Paella with rabbit and if I ever come there, Ralph, I would have to be your neighbour. With all those parties your throw every week, who wouldn’t want to be your neighbour? I just had a cinnamon bagel and a mighty strong cup of coffee. Oh yes and a huge slice of watermelon. You must be eating lunch by now. Enjoy your lunch, Ralph. And thanks for visiting me at 4.44 am..I was still snoring, having slept at 3.00am. Not much sleep last night!

      1. Normally around here we have the seafood paella. Very tasty. I am having my evening meal in about 3 hours which my neighbour cooks for me every night. So just a coffee and doughnut at the moment.

        I am having second thoughts about you moving to Spain. YOU SNORE !! 😉

        1. Ralph,
          You’ve cracked me up, totally. The other day when I sneaked into your apartment, you were SNORING. No wonder you couldn’t hear anything. So that makes the two of us. So if I move to Spain there will be two snoring neighbours. I bet all the other people will move out! Seafood Paella can also do, but someone from Spain told me the rabbit Paella is the authentic one..so please just make sure you serve some of that as well.
          You are lucky you have a neighbour who cooks for you every night. If I move there, please do not expect me to COOK. On the contrary, I shall be eating your neighbours food. How great. No cooking and lots of parties to attend. Thank you Ralph. Enjoy your dinner and tell that neighbour of yours that she (I assume she is a she). is one phenomenal woman. I would love to meet her!

        2. I don’t snore, but my cats do !! It’s like an orchestra on my bed at night !! It must have been Sonic you heard 😀

          I can understand that the original paella is rabbit as most of Spain is inland. I live near the coast so seafood is aplenty here.

          Toni is a fabulous cook. Ute, a fellow blogger, stayed with me for a few days and ate a couple of her fantastic 3 course meals with me. I daren’t cook as I am a danger to myself and all around me when I work in the kitchen. Even the cats run a mile 😉 I expect Toni would love to meet you too.

        3. Okay, Ralph, you win squarely. Omg Toni, doesn’t just cook, she cooks 3 course meals!!! Uh la la la I would love to eat Toni’s food, anytime, anyday. Just tell her she is phenomenal!

    1. Thank you for giving me the link. Unfortunately you don’t give the list of ingredients for all these cakes. The link from your blog just goes to Amazon.com. Thanks for sharing all the same and thanks for visiting my blog. Have a wonderful day!

  11. It’s 7am on a school morning here and the first picture I see as I enjoy a quiet coffee before the rush to have the two Mudlets ready for school begins, is you delicious looking, strawberry topped cake! Kind of takes the appeal out of the ‘Malted Wheats’ cereal that is waiting for me in the cupboard ……… 😉

    1. Ha ha if you have some strawberries you can splash them on your malted wheat to make them look delicious. It might just taste as good as the cake. You are so very quiet. Life must be hectic and busy. I have to get to bed. Otherwise my ‘mudlets’ might be late for school tomorrow. Have a lovely day!

    1. Ha ha thanks for complimenting. The cake is so easy to mix. Sometimes some things look too good to eat. I have that problem too. Have a lovely week!

  12. I’ve never tried ginger wine either – it’s one of those things you always see lurking at the backs of bars along with sherry and yet never see anyone order. I may see if our local will let me have a quick taster…. Your cake looks very neat – wonderful decoration! How was the balance of honey with it being in the cake and icing?

    1. I saw your earlier message but tonight I am so tired. I keep on falling asleep after typing a word or two. I think I should just jump into bed, The honey in the icing was so little, you can hardly taste it. Just a slight hint. It tasted good. Thanks for visiting me several times today. Have a lovely day. It must be early morning there. I have to go to bed. Best wishes!
      P/S if you do taste it, please give me a shout!

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