In the bowl of a stand mixer, beat the butter, sugar and honey until light and creamy
With the mixer on low, add the vanilla, then the eggs one at a time. Increase speed to medium and beat until well combined
Sift together the flour, baking powder and spices, then fold into the batter
Carefully drop scoops of mixture into each cavity of the cake pan (until ¾ full)
Bake for 25 mins, until golden. If using a muffin pan, the cakes will be smaller and require less baking
Once cooked, remove cakes by inverting them onto a large plate, tray or serving dish
Serve cakes warm, with whipped cream