Honey Cake Recipes

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HONEY CAKE RECIPE



Honey Cake Recipe image

I highly recommend to make the cake 1-2 days ahead of time. It will taste better and the flavors will be stronger. Keep it in the fridge but serve it at room temperature. If you want a super fluffy and airy cake, you can use the same recipe but separate the eggs. When the recipe calls for mixing eggs with sugar and honey, use only the egg yolks. After mixing all the ingredients, whisk the egg whites with a mixer until they form soft peaks, then gently fold into the batter using a spatula.

Provided by Shiran

Number Of Ingredients 14

1 and 1/4 cups (175g) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves (, optional)
1/4 teaspoon ground cardamom or nutmeg (, optional)
2 large eggs
1/2 cup (100g) granulated sugar
1/2 cup (120 ml) honey
1/3 cup (80 ml) canola oil (or vegetable, safflower)
1/2 cup warm coffee or tea ((mix 1/2 cup hot water with 1 teaspoon instant coffee or 1 tea bag))
1/2 teaspoon vanilla extract
1/4 cup (25g) sliced almonds, pecans or walnuts, optional

Steps:

  • Preheat oven to 340°F/170°C. Grease a 9×5-inch loaf pan.
  • In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, cloves, and cardamom/nutmeg. Set aside.
  • In a mixer bowl fitted with the whisk attachment, whisk together eggs, granulated sugar, and honey on medium-high speed until light and fluffy, 2-3 minutes. On low speed and with the mixer running, slowly add the oil and vanilla extract and beat until combined. Turn off mixer. Beat in the flour mixture in 3 additions, alternating with the coffee/tea in 2 additions, starting and ending with the flour. Beat until smooth. Do not over mix.
  • Pour the batter into prepared loaf pan. Sprinkle with nuts. Bake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10 minutes, then remove from pan and set on a wire rack to cool completely.
  • The cake tastes better a day after it's made. It's best served at room temperature. Cake will keep for 5 days in an airtight container in the refrigerator.

HONEY CAKE III



Honey Cake III image

This is an easy-to-make recipe, and it tastes great. It's a simple cake made from scratch, flavored with honey and orange.

Provided by SNOWWHITE934

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 11

1 cup white sugar
1 cup honey
½ cup vegetable oil
4 eggs
2 teaspoons grated orange zest
1 cup orange juice
2 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, combine sugar, honey, oil, eggs and orange zest. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 62.6 g, Cholesterol 62 mg, Fat 11 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 2 g, Sodium 264.5 mg, Sugar 41.8 g

HONEY CAKE



Honey Cake image

This is an old family favourite and has been made ever since my grandmother was knee high to a grasshopper. You won't be able to stop at one piece :o)

Provided by Jett Farran-Ridge

Categories     Dessert

Time 1h55m

Yield 25

Number Of Ingredients 11

1 cup honey (Buckwheat honey is best)
1/2 cup butter
1 cup brown sugar
4 eggs, separated
3 cups sifted flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup sour cream
1 cup chopped walnuts (optional)

Steps:

  • Bring the honey to a boil and cool.
  • Cream the butter and sugar, add the egg yolks, one at a time.
  • Beat until fluffy, then beat in the honey.
  • Sift flour with dry ingredients, add in alternately with sour cream, and stir in nuts.
  • Beat egg whites until stiff and fold into batter.
  • Bake in a tube pan (or a cookie sheet) at 325F (163C) until done, about 50-55 minutes.
  • Lower heat to 300F (150C) in final stages of baking to prevent honey from burning.

Nutrition Facts : Calories 193.3, Fat 6.6, SaturatedFat 3.8, Cholesterol 47.6, Sodium 177.7, Carbohydrate 31.7, Fiber 0.5, Sugar 19.7, Protein 2.9

MILK AND HONEY CAKE



Milk and Honey Cake image

The flavor of this ultrabuttery layer cake, adapted from Odette Williams's "Simple Cake" (Ten Speed Press, 2019), can be as mild or pronounced as you like, depending on the variety of honey you use. Clover honey will give you something gentle and mellow, while more assertive buckwheat or chestnut honey have more depth. You can serve the cake plain, with dollops of the whipped cream on the side, for a casual gathering, or frost and fill it, adding berries or other fruit, for a more celebratory affair. It makes an excellent birthday cake.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 12

12 tablespoons/170 grams unsalted butter (1 1/2 sticks), at room temperature, plus more for greasing
2 1/4 cups/290 grams all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3 large eggs, at room temperature
1 cup/240 milliliters buttermilk (shake carton before measuring)
3/4 cup/180 milliliters honey, plus more for whipped cream and serving
1/2 teaspoon vanilla extract
3/4 cup/150 grams granulated sugar
1 cup/240 milliliters heavy cream
Fresh berries, for serving (optional)

Steps:

  • Heat oven to 350 degrees. Grease two 8-inch round cake pans, line the bottoms with parchment paper and grease the parchment.
  • Sift flour, baking powder, baking soda and salt into a large bowl.
  • In a small bowl, beat eggs until smooth.
  • In a medium bowl, stir together buttermilk, honey and vanilla.
  • Using an electric mixer fitted with the paddle attachment, beat butter on medium speed to break it up, then gradually beat in sugar, continuing to beat until very light and fluffy, 2 to 3 minutes.
  • With the mixer on medium speed, add eggs, 1 tablespoon at a time. If the mixture looks curdled at any point, add 1 tablespoon of the flour mixture to bind it back together.
  • Reduce mixer to low and mix in a third of the flour mixture. Scrape down sides of bowl with a rubber spatula, then mix in half the buttermilk mixture. Mix in another third of the flour mixture, scraping down sides of bowl, then mix in remaining buttermilk mixture followed by remaining flour. Scrape down bowl.
  • Scrape batter evenly into prepared pans and smooth tops with a spatula. Bake until the cake springs back when lightly pressed, and a toothpick inserted into center of the cake comes out clean, 30 to 40 minutes.
  • Transfer to a wire rack to cool for 10 minutes. Run an offset spatula or butter knife around edges of pan to loosen cakes, then unmold onto the rack, remove parchment and allow to cool completely.
  • Just before serving, whip the cream with a drizzle or two of honey, to taste (up to 2 tablespoons if you like it sweet). Frost the top of one cake, top with the remaining cake then frost the top of the stacked cake. Drizzle with additional honey and garnish with berries, if you like.

RUSTIC HONEY CAKE



Rustic Honey Cake image

When my boys were young, they couldn't drink milk but they could have yogurt. This was a cake they could eat. And it's one dessert that doesn't taste overly sweet, which is always a nice change of pace. -Linda Leuer, Hamel, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 10

1/2 cup butter, softened
1 cup honey
2 large eggs, room temperature
1/2 cup plain yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Assorted fresh fruit and additional honey
Chopped pistachios, optional

Steps:

  • Preheat oven to 350°. Grease a 9-in. cast-iron skillet., In a large bowl, beat butter and honey until blended. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, whisk flour, baking powder and salt; add to butter mixture. Transfer batter to prepared skillet., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with fruit, additional honey and, if desired, chopped pistachios., Freeze option: Securely wrap cooled cake in foil; freeze. To use, thaw at room temperature and top as directed.

Nutrition Facts : Calories 248 calories, Fat 9g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 257mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

QUICK AND EASY HONEY CAKE



Quick and Easy Honey Cake image

Make and share this Quick and Easy Honey Cake recipe from Food.com.

Provided by Sueie

Categories     Dessert

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 3/4 cups self raising flour
3/4 cup sugar
150 g butter, melted
3 eggs, lightly beaten
1/2 cup honey
3/4 cup sour cream

Steps:

  • Preheat oven to 180C (375F).
  • Place flour and sugar in a bowl.
  • In another bowl combine butter, eggs, honey and sour cream mix until well combined.
  • Add butter mixture to dry ingredients and stir until just combined.
  • Spoon mix into ring tin and bake 30 minutes or until cooked when tested with a skewer.

RUSSIAN HONEY CAKE



Russian Honey Cake image

The key to making this exquisite, gravity-defying cake, which comes from Michelle Polzine of 20th Century Cafe in San Francisco, is patience. This cake takes a lot of time! Set some aside to do it right. There are just two components - airy, lightly spiced cake layers and glossy whipped-cream frosting, both tinged with burned honey - but both require precision. Clear your schedule, and your countertop, to make the time and space to get it right. Then invite a dozen or two of your favorite people over the next day to delight in the impressive results of your hard work. You can buy dulce de leche at most Mexican markets or upscale groceries (look for brands made in Argentina), or make it a day ahead using this recipe.

Provided by Samin Nosrat

Categories     cakes, dessert

Time 4h

Yield Makes 1 9-inch cake

Number Of Ingredients 11

1 1/2 cups (18 ounces) wildflower honey, divided
1/4 cup (2 ounces) water
1 cup plus 2 tablespoons (8 ounces) sugar
14 tablespoons (7 ounces) butter, cut into 1/2-inch pieces
6 large eggs
2 1/2 teaspoons baking soda
2 1/2 teaspoons Diamond Crystal Kosher Salt or 1 1/4 teaspoons fine sea salt, divided
1 teaspoon ground cinnamon
3 3/4 cups (16 ounces) all-purpose flour
1 1/4 cups (1 13.4-ounce can) dulce de leche
4 3/4 cups heavy cream, chilled and divided

Steps:

  • Preheat oven to 375. Trace circles around a 9-inch pie or cake pan onto 12 baking-sheet-size pieces of parchment paper. Set aside.
  • Make a water bath: Fill a small saucepan with 1 inch of water, and set over medium heat.
  • Place 3/4 cup of honey in a 2-quart saucepan, and set over high heat. Bring to a simmer, then reduce the heat to medium. After about 3 minutes, the honey will begin to foam intensely. Stirring occasionally with a wooden spoon, keep a close eye on the honey. Cook until it begins to smoke, then turn off the heat and carefully add water. Allow the honey to sputter until it stops bubbling. Whisk to combine, and pour into a heatproof measuring cup with a spout, then place in prepared water bath to keep honey liquid.
  • Fill a medium saucepan with 2 inches of water, and bring to a simmer. Combine 1/4 cup burned honey, 3/4 cup honey, sugar and butter in a large metal mixing bowl, and place over the pot of water.
  • Crack eggs into a small bowl, and set aside. Stir together baking soda, 1 1/2 teaspoons kosher salt or 3/4 teaspoon sea salt and cinnamon in a separate small bowl.
  • When the butter has melted, whisk the honey mixture to combine. Use your finger to test the temperature of the mixture. When it's warm, add the eggs while whisking. When the mixture returns to the same temperature, add the cinnamon mixture, and continue whisking for another 30 seconds. The batter will begin to foam and emit a curious odor. Remove the bowl from the heat, and allow it to cool until it's warm.
  • Place the flour in a fine-mesh sieve, and sift over the batter in three batches, whisking to incorporate the flour completely with each addition. The batter should be completely smooth. The batter will spread more easily when it's warm, so pour half into a small bowl, and cover with plastic wrap. Place in a warm spot, such as atop the preheating oven.
  • Place a piece of parchment tracing-side-down on a baking sheet, and spoon in a heaping 1/3 cup of batter. Use an offset spatula to evenly spread the batter to the edges. It will seem like just barely enough batter; do your best to get the layer even and perfectly circular. Repeat with remaining layers until you're out of pans, and then continue with remaining batter and parchment sheets, laying batter circles out on a flat surface. You'll end up with 11 or 12.
  • Bake as many layers at a time as possible, for 6 to 7 minutes, until the cake turns a deep caramel color and springs back at the touch. For the first round, set the timer for 4 minutes to rotate pans if needed to ensure even cooking. Check the cakes again at 6 minutes. Do not overbake!
  • When each layer is done, slide the parchment off the pan to prevent overbaking. If reusing baking sheets while they are still hot, reduce cooking time to 5 to 6 minutes.
  • When the cake layers are cool enough to handle, examine them. If any spread outside the traced circles as they baked, use a sharp knife or pair of scissors to trim them. Before the cakes cool entirely, pull each one carefully from the parchment, then place back on the parchment on a flat surface, and allow to cool completely.
  • When all the layers are baked, reduce the oven temperature to 250, and allow the cake to cool for 30 minutes. Return the least attractive layer (or 2, if you got 12) to a baking sheet, and place in the oven to toast until deep reddish brown and dry, about 15 minutes. Allow it to cool, then use a food processor to grind into fine crumbs. Cover and set aside.
  • Place 1/2 cup burned honey, dulce de leche and 1 teaspoon Diamond Crystal Kosher Salt or 1/2 teaspoon fine sea salt into a medium bowl. Whisk by hand until combined, then slowly pour in 3/4 cup cream and mix until homogeneous. Chill until completely cooled, about 30 minutes.
  • Pour 4 cups heavy cream into the bowl of a stand mixer, and affix whisk attachment. Whip at medium speed to soft peaks, about 6 minutes, then add honey mixture and whip frosting to medium stiff peaks. If your mixer holds less than 5 quarts, make frosting in 2 batches and then combine in a large bowl, or use a large bowl and a hand mixer.
  • Assemble the cake on a 10-inch cardboard circle or flat serving plate. Place a cake layer in the center of the cardboard, then spoon a heaping cup of frosting onto the center. Use an offset spatula to spread the frosting evenly, leaving a 1/4-inch ring unfrosted around the edge. Place the next layer atop the frosting, center it and continue as above. Don't be afraid to manhandle the cake to align the layers as you continue stacking. If necessary, make up for any doming in the center by spreading more frosting to the outer half of each layer than the inner half. After you place the 10th layer, spread another scant cup of frosting over the top. Use any leftover frosting to smooth out the sides of the cake, but don't fret if the edges of some cake layers poke through the frosting. Sprinkle the top and sides with cake crumbs.
  • Chill overnight. Serve chilled. Cake can be made up to two days in advance. Refrigerate leftovers for up to 3 days.

DEVONSHIRE HONEY CAKE



Devonshire honey cake image

Our easy Devonshire honey cake is perfect for a cream tea or enjoying with your afternoon cuppa.

Provided by Geraldene Holt

Categories     Afternoon tea, Dessert, Snack

Time 1h30m

Yield Makes 12 slices

Number Of Ingredients 5

250g clear honey, plus about 2 tbsp extra to glaze
225g unsalted butter
100g dark muscovado sugar
3 large eggs, beaten
300g self-raising flour

Steps:

  • Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line a 20cm round loosebottomed cake tin. Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
  • Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
  • Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
  • Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.

Nutrition Facts : Calories 336 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.29 milligram of sodium

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