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This delicious cake gets bright, rich flavor from orange zest, honey, and candied ginger mixed into the creamy buttermilk batter. We're finishing it with a tangy-sweet glaze made with powdered sugar and orange juice.
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Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 350°F. Lightly grease a loaf pan (or line with parchment paper). Wash and dry the orange; using a zester or the small side of a box grater, finely grate the orange to get 1 tablespoon (reserving the rest of the orange to make the glaze). Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Let cool slightly.
In a bowl, combine the flour, biscuit mix, baking powder, and a pinch of salt. Whisk to combine. To the bowl of melted butter, add the granulated sugar, honey (kneading the packet before opening), orange zest, eggs, 1/4 cup of the buttermilk, and 3 tablespoons of water. Whisk to combine. Add the dry ingredients to the bowl of wet ingredients. Using a spatula, gently mix until no white streaks remain, then fold in the candied ginger. Transfer the batter to the loaf pan; spread into an even layer. Bake 30 to 35 minutes, or until lightly browned and a toothpick inserted into the middle comes out clean. Remove from the oven. Let cool to room temperature (for quicker cooling, place in the refrigerator).
Halve the orange crosswise; squeeze the juice into a bowl. Once the cake has cooled, in a bowl, combine the powdered sugar, 2 tablespoons of the remaining buttermilk (you will have extra) and 2 tablespoons of the orange juice (you will have extra). Whisk to combine. Top the cooled cake with the glaze. Enjoy!
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