When summer turns into autumn and the first few chilly nights set in, there are certain foods that I begin to crave. My mother was a chef with particular talent in pastry making and warm gingerbread was a treat that she grew up with in New England: it’s something that I don’t miss making each autumn.
My favorite way to serve this gingerbread recipe is with half-whipped heavy cream, a couple of tablespoons of grand mariner and teaspoon of raw honey. This topping will melt right into the cake and make it even more moist and delicious.
Side note: Right after I graduated from college, and before I knew anything about cooking I would pick up a box of Hodgson Mill Gingerbread Mix and throw in some orange zest, a little honey some fresh ground ginger to doctor it up a bit. It wasn’t half bad for a boxed mix!
Spice up your Gingerbread with Honey
Feeling adventurous? Play around with the ingredients in your honey gingerbread-there’s lots of room to play with a simple recipe like this! Here’s some of our favorite tricks:
- Dust with powdered sugar instead of an icing
- Add chopped dates to the batter before baking
- Drizzle with Cashew Cream Icing when the bread is cool
If you bake up our Gingerbread with Honey, share a photo with the hashtag #waxingkararecipes on Instagram. We love seeing your photos!
PLEASE NOTE: Our recipe software is randomly jumbling the order of our ingredients. We are aware of this issue and we have repaired what you are seeing at least once, probably twice. Follow the directions and re-order the ingredients as you make the recipe. We are in the process of migrating to a more reliable recipe app. We are terribly sorry for the inconvenience.