Directions

• Preheat oven to 325℉.
• Grease and flour pan/s. (Mini bundt pans or small loaf pans work best.)
• In a medium saucepan, brown the diced butter until a medium amber color is achieved. Pour the browned butter into the bowl of a stand mixer and allow to cool for at least 15 minutes.
• In a medium bowl, whisk together the flour, baking powder, ground ginger and salt.
• Add the honey, ginger syrup, diced stem ginger, milk, sugar, beaten eggs and zest. Mix with the paddle attachment just to combine, about 20 seconds.
• Add about ⅓ of the dry mixture to the wet mixture and mix until combined. Add another third and mix well then add that last of the dry mixture and mix for 30 seconds. Divide evenly between the pans.
• Bake 30 to 36 minutes, depending on the size of the pan that you are using.
• Remove from the oven when the cake springs back when lightly touched and a toothpick inserted in the center comes out clean. Cool on a cooling rack for 3 or 4 minutes and turn out of the pan. Allow to cool completely.
• Make the glaze: Sift the powdered sugar into a medium bowl. Add the stem ginger syrup and orange juice and whisk briefly. Add water, 1 teaspoon at a time, whisking after each addition. Continue to add water until the glaze is the consistency that you want for your cakes. A thinner glaze will run off of the cakes so make it thick enough to stick.
• You can either spoon the glaze over the top of your cakes or dip the cakes into the glaze upside down and set them back on the cooling rack to drain. (Place parchment paper under the cooling rack to catch the drips - makes clean up easier!)
• Arrange slices of candied orange peel or sliced crystallized ginger or you can dice them and sprinkle them over the top immediately after icing. They will not stick if you wait too long and the icing dries! Enjoy!