Replace molasses with our Buckwheat Honey in this winter delight. Good in both gingerbread cake and cookies.

Honey Gingerbread Cake

Ingredients:
Wet:
1/2 cup unsalted butter
1/2 cup sugar (white makes a sweeter gingerbread, brown a more gingery option)
1 large egg
1/2 cup (4 ounces) molasses
1/2 cup (4 ounces) Buckwheat Honey (or replace all the molasses with honey if you like)

Dry:
2 1/2 cups sifted flour
1 1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
Hot water

Preheat oven to 350 degrees. Butter a 9 inch cake or loaf pan.

Wet ingredients:
Cream butter and sugar with a hand or stand mixer until fluffy.
Add egg to the creamed sugar and beat until well mixed. Add the molasses and then the Buckwheat Honey, beating after each ingredient.

Heat a cup/mug of hot water and set it aside. You won't use all of it.

Sift together the baking soda, cinnamon, ginger, cloves, salt, and 1 cup of the flour. Add to the wet ingredients and beat to mix using a slow setting. If it gets too thick, add some hot water until smooth. Add the remaining flour and mix again, adding hot water if needed.

Pour into the greased pan and bake for 30 minutes. Insert a toothpick in the center. If it's clean, the gingerbread is finished - remove from the oven to cool. Otherwise bake for another 15-30 minutes until the center is fully cooked and the toothpick comes out clean.

Once cooled, serve with whipped cream, vanilla ice cream, or warm caramel sauce.