Cinnamon Orange Ginger Cakes

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The holidays are a time for cozy flavors that bring warmth and joy to the season, and these Cinnamon Orange Ginger Cakes do just that. Baked in charming mini loaf pans, these cakes are tender and aromatic, with a texture reminiscent of banana bread. The combination of cinnamon, orange, and ginger creates a harmonious balance of spice and citrus, making them an ideal treat for holiday gifting, entertaining, or simply savoring with your favorite cup of tea.

A Festive Trio of Flavors:

There is something so sweet about mini desserts, isn’t there? I love baking things that are made into individual portions as they are perfect for gift giving. These Cinnamon Orange Ginger Cakes make an excellent favor or gift during the holiday season. Warm autumnal spices are woven together with bright orange citrus, creating a timeless dessert that is soft and moist. You will love the perfect blend of traditional winter flavors in these delicious miniature treats!

Why You will Love this Recipe:

• Perfectly Moist: The texture is soft and tender, similar to banana bread.

• Balanced Flavors: Cinnamon, orange, and ginger create a festive and irresistible flavor profile.

• Versatile: Serve as breakfast, dessert, or a snack with tea or coffee.

• Ideal for Gifting: The mini loaf size is perfect for holiday gift-giving.

Gathering Ingredients:

• Flour. All-purpose flour works best for this recipe to keep its structure and moist crumb.

• Baking Powder & Baking Soda.

• Cinnamon. You may substitute the cinnamon for pumpkin pie spice for a more flavorful cake!

• Ginger. You will want ground ginger for this recipe.

• Butter. Bring your butter to room temperature before mixing the batter.

• Sugar. Granulated sugar works best for this recipe.

• Eggs. Bring your eggs to room temperature before mixing the batter.

• Vanilla.

• Orange Zest & Juice. You will need the zest and juice from one orange.

• Buttermilk. Bring your buttermilk to room temperature before mixing the batter. If you do not have buttermilk, you can mix your own by combining plain milk with a splash of white vinegar or lemon juice.

• Fresh Rosemary.

How to Make Cinnamon Orange Ginger Cakes:

Step One: In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and ginger. Set this aside.

Step Two: In a separate large bowl with a handheld electric mixer, or a standing electric mixer fitted with a paddle attachment, cream together the butter and sugar until it is light and fluffy, about 3 minutes. Then, add in the eggs until fully mixed, about 1 to 2 minutes. Finally beat in the vanilla, orange zest, and orange juice. Once mixed, alternately add the dry ingredients mixture and buttermilk, beginning and ending with the dry ingredients, about 4 to 5 minutes.

Step Three: Divide the batter between the loaf pans, filling about 2/3 of the way full. Bake the loaves for about 35 to 40 minutes or until a toothpick inserted in the center comes out clean, or has a few moist crumbs stuck to it. Leave the cakes to cool in the pans for about 10 minutes before transferring them to a wire cooling rack.

Step Four: Once cooled, place a sprig of fresh rosemary, cedar, or spruce on top and tie with a length of festive twine for gift giving!

Tips for the Best Orange Cakes:

• Room Temperature Ingredients: Ensure the eggs and buttermilk are at room temperature for smoother mixing.

• Weigh Your Ingredients. For perfect results, it’s best to weigh your ingredients using a kitchen scale. This ensures that the ingredients, like flour, are the correct amount so that your final cake is not overly moist nor dry.

• Don’t Skip the Zest: Orange zest intensifies the citrus flavor, making the cakes more aromatic.

• Customize the Spices: Add a pinch of nutmeg or clove for an extra layer of holiday spice.

• Storage: Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Serving Suggestions:

Serve these Cinnamon Orange Ginger Cakes with a dollop of whipped cream, a drizzle of honey, or alongside a warm beverage like spiced tea or coffee. They’re also a thoughtful addition to a holiday gift basket or Christmas Cookie Box!

• Christmas Cookie Recipes

• Spiced Hot Chocolate

Final Thoughts:

These Cinnamon Orange Ginger Cakes are a delightful way to celebrate the holiday season, offering the perfect blend of comfort and festivity. Their moist texture, vibrant flavor, and charming presentation make them an irresistible quick bread for any occasion. Whether you’re baking for family, friends, or yourself, these easy to make orange ginger cakes are sure to fill your home with warmth and holiday cheer.

xoxo Kayla

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Yield: 4

Author: Kayla Lobermeier

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Cinnamon Orange Ginger Cakes

Baked in charming mini loaf pans, these cakes are tender and aromatic, with a texture reminiscent of banana bread. The combination of cinnamon, orange, and ginger creates a harmonious balance of spice and citrus, making them an ideal treat for holiday gifting, entertaining, or simply savoring with your favorite cup of tea.

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Ingredients

• 2 cups (260 g) all-purpose flour
• 1 1/2 tsp (7 g) baking powder
• 1/2 tsp baking soda
• 2 tsp (5 g) ground cinnamon
• 2 tsp (3 g) ground ginger
• 1/2 cup (116 g) salted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 2 tsp (10 ml) vanilla extract
• 2 tbsp (20 g) orange zest
• 2 tbsp (30 ml) orange juice
• 1/2 cup (120 ml) buttermilk, room temperature
• Fresh rosemary sprigs, cedar, or spruce sprigs, for decorating

Instructions

1. Preheat the oven to 325° F (163° C). Grease and flour 4 mini loaf pans, 3 x 5.5-inch (8 x 14-cm)*, and set these aside for now.
2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and ginger. Set this aside.
3. In a separate large bowl with a handheld electric mixer, or a standing electric mixer fitted with a paddle attachment, cream together the butter and sugar until it is light and fluffy, about 3 minutes. Then, add in the eggs until fully mixed, about 1 to 2 minutes. Finally beat in the vanilla, orange zest, and orange juice. Once mixed, alternately add the dry ingredients mixture and buttermilk, beginning and ending with the dry ingredients, about 4 to 5 minutes.
4. Divide the batter between the loaf pans, filling about 2/3 of the way full. Bake the loaves for about 35 to 40 minutes or until a toothpick inserted in the center comes out clean, or has a few moist crumbs stuck to it. Leave the cakes to cool in the pans for about 10 minutes before transferring them to a wire cooling rack.
5. Once cooled, place a sprig of fresh rosemary, cedar, or spruce on top and tie with a length of festive twine for gift giving!
6. To store the breads, keep them in an airtight container at room temperature for about 4 days. They can also be wrapped and frozen for about 4 to 6 months.

Notes

*If you would like to make this recipe in a standard loaf pan (5 x 9-inches), you will want to bake it for about 55 to 65 minutes.

Nutrition Facts

Calories

698

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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