Gingerbread with Honey
Print Recipe

Muriel’s Gingerbread with Honey

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Breakfast, Dessert
Cuisine: German
Servings: 12
Calories: 379kcal
Author: Stephen

Ingredients

  • 8 tbsp. 1 stick unsalted butter, room temperature
  • 1 c blackstrap molasses
  • 1/2 c Waxing Kara Honey
  • 3 c all-purpose flour
  • 2 tbsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1 tsp. arrow root powder
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground mace
  • 1 orange large
  • 1/2 c warm whole milk or coconut milk
  • 2 oz plus 2 tablespoons grand marnier divided
  • 3 large eggs beaten
  • 1/2 c chopped walnuts optional
  • butter for the pan
  • heavy cream for whipping

Instructions

  • Preheat oven to 350 degrees. Lightly grease two 9-inch-round cake pans with butter.
  • Place butter in a large bowl and stir until creamy. Add honey and molasses, mix until smooth.
  • Sift flour into a large bowl. Stir in ginger, arrow root powder, baking soda, cinnamon, nutmeg, and mace.
  • Zest the orange. Cut orange in half and squeeze juice to yield about 4 tablespoons. Add it to the zest in a small bowl.
  • Fold in flour mixture along with warm milk, grand marnier, eggs, and orange juice and zest. Mix until smooth. Fold in chopped walnuts.
  • Fill prepared pans with batter. Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool in the pan for 15 minutes, then slice and serve with powdered sugar or whipped cream topping, if desired.

Nutrition

Calories: 379kcal | Carbohydrates: 61g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 215mg | Potassium: 554mg | Fiber: 2g | Sugar: 34g | Vitamin A: 345IU | Vitamin C: 5.9mg | Calcium: 99mg | Iron: 3.7mg