I m so excited the christmas season is finally approaching! I just can’t wait. So I kicked off my christmas baking a littler sooner than last year and as usual, with something gingerbread. Last year, I started the season with these Gingerbread Petits Fours and this year I am gushing over this Honey Gingerbread Bundt Cake.
This cake is not super just super tasty and gets you right into holiday mood, it is so fun to bake! You will see, let me just tell you it involves coffee and baking soda and is quite a science experiment, the perfect cake to bake with kids.
Talking about kids. As you know, I am a proud Challenge Butter Ambassador and Challenge has teamed up with UNICEF to address and build awareness of the childhood malnutrition crisis – which results in the unnecessary loss of nearly three million young lives a year.
Challenge has provided UNICEF with ready-to-use therapeutic foods (RUTF), including dairy-based pastes, and powders for the severely malnourished and was the first U.S. food company approved to provide RUTF products for the Caribbean, Central America and Asia, and has been involved in developing and providing humanitarian aid products for more than 20 years.
Beginning today through December 31, 2014, Challenge will donate a meal for a child in need to the UNICEF foundation for each recipe pinned from its “Pin a Recipe, Feed a Child” Pinterest board. Challenge has commited to provide up to 75,000 meals through this campaign!
So if you want to do something good for the holiday season, let’s get pinning! Or, to donate directly to UNICEF to help this cause, click here. Every meal counts!
- 3 eggs
- 1 cup honey
- 1 cup sugar
- 2 tsp. baking soda (mix into coffee)
- 1 cup warm coffee
- 1 stick Challenge Butter (room temperature)
- 2 tsp. baking powder
- 2 ¾ cups flour
- 2 tsp. vanilla extract
- 2 tsp. gingerbread spice mix
- In a large bowl, using an electric mixer, beat sugar, butter, vanilla extract and honey until light and fluffy.
- Add the eggs and keep beating for another 3 mins.
- Pour warm coffee in a large (!) cup and add baking soda, let it bubble.
- In a large bowl, mix together the flour and gingerbread spice mix.
- With the mixer on low speed, add the coffee, alternating with the flour mixture.
- Pour into a small (8 inch) greased bundt pan and bake at 325 degrees for 1 hour, or until tooth pick inserted comes out clean.
LOVE this cake!!! and love that Challenge is donating a meal for each recipe pinned from that board! I just pinned like 15!!
Just made this one this weekend. I added 1/2 more (so 1 1/2 times recipe) to make a bit bigger cake for a larger crowd and it worked great and made a beautiful big pound cake. I love applesauce and gingerbread so I decided to add a soak-in glaze of honey/butter/boiled apple cider and some finely chopped candied ginger bites. I applied it to the cake after I turned it out but before it cooled down to let it soak in a bit. The glaze was actually amazing and I wanted to drink the stuff. HAHA I will have to use that one again but the cake would have been as good without it. Very pretty cake. Thanks for a great recipe!!
Linda, I love that idea! That sounds so good I think I will have to give this a try… Thanks for the tip 😉
I’m a sucker for ginger, so this cake looks right up my alley! The photography and styling is also really lovely, wow :O
I did everything exactly as stated and even used a bigger pan because it’s all I had. There were about 3 inches to the rim of the pan and the whole cake came out of the filling and burnt batter is all over the bottom of my oven. What a disappointment.
Marie, I am so sorry to hear that! That is really strange also, I have no idea why that happened… 🙁
love it! thanks for the recipe!
I’d love to try this recipe!
Could you kindly tell me how much grams for one stick of Challenge Butter is?
Since I live in Japan, I can’t find the same butter.
One stick butter in the US is 110g. Hope that helps 🙂
What could I use as a substitute for the coffee?