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Honey Gingerbread Cake

a delightful cake that was Abraham Lincoln's Favorite!
Servings 24 cupcakes or 2 8''layer cakes

Ingredients

  • 1 c honey
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp powdered cloves
  • 2 1/2 c sifted AP flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 c butter
  • 1 tsp baking soda
  • 1/2 c light brown sugar
  • 1 egg
  • zest of one lemon, grated
  • 1 c buttermilk
  • 1 recipe cream cheese frosting

Instructions

  • heat oven to 350, grease 8'' pans or put in cupcake liners
  • boil the honey and spices and then let cool
  • combine flour with baking powder and salt, set aside
  • cream butter with baking soda and sugar until light in color and fluffy
  • mix in cooled honey mixture (it will be thick and sticky, spoon it out of the pan), blend well
  • add lemon zest and egg, mix well
  • alternate adding flour and buttermilk, ending with flour and blending well between adds
  • pour into pans or cupcake liners (fill cupcake liners 3/4 of the way) and pop in oven
  • bake 35 minutes for cake or 18 mintues for cupcakes and test doneness with a toothpick, if it comes out clean from a poke in the center of the cake/ cupcake pull out and let cool on wire rack. if it is still liquidy and not bouncing back when you tap the middle, leave it in the oven for a few minutes and check again.