Honey Glazed Walnut Cake Recipes

WALNUT HONEY CAKE

Steps:

• Preheat oven to 350 degrees with rack in center. Spread walnut halves in a single layer on a rimmed baking sheet. Toast in oven until fragrant, tossing occasionally, 5 to 7 minutes. Transfer nuts to a plate; let cool. Pulse nuts in a food processor until finely chopped, about 10 times. Set aside.
• Butter and flour an 8 1/2-inch spring-form pan; set aside. In a large bowl, combine honey and applesauce; whisk until honey is mostly dissolved. Add eggs, and whisk until fully combined.
• Into a medium bowl, sift together flour, baking soda, salt, and ginger. Stir into honey mixture. Using a rubber spatula, fold in walnuts.
• Pour batter into prepared pan. Bake cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.
• Transfer pan to a wire rack; let cool until sides of cake begin to pull away from pan, about 15 minutes. Remove cake from pan, and place on a serving plate. While cake is still warm, use an offset spatula to gently spread remaining honey on top as a thin glaze. Serve warm.

MARY SUE MILLIKEN'S HONEY-GLAZED WALNUT CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a nine-inch round cake plan. Place flour, walnuts, baking powder, salt and cinnamon in a food processor and blend until finely chopped. Add brown sugar and eggs and process until smooth.
• Pour batter into cake pan. Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove to rack and cool in pan for five minutes. Turn cake out of pan and cool completely on rack.
• Combine honey, orange juice and vanilla in small saucepan over medium high heat and bring to boil. Poke cooled cake all over with toothpick and brush liberally with glaze. Slice cake and serve the berries on the side.

HONEY-WALNUT POUND CAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8x4-inch or two 9x5-inch loaf pans.
• In large bowl, beat cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 8-inch loaves 37 to 45 minutes, 9-inch loaves 34 to 42 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
• In microwavable bowl, microwave uncovered on Medium (50%) 15 seconds. Spread frosting over tops of loaves, allowing some to drizzle down sides. Store loosely covered.

BANANA DATE CAKE WITH WALNUT & HONEY GLAZE

Steps:

• Heat oven to 160C/140C fan/gas 3. Butter and line the base of an 18cm Bundt mould or round cake tin with baking parchment. Put the flour, cinnamon, butter, sugar, eggs and honey in a large mixing bowl and beat with a wooden spoon or hand-held electric mixer until light and fluffy.
• Mash the bananas and chop the dates. Stir into the cake mix with the walnuts. Spoon into the prepared tin and smooth the top. Bake for 40-50 mins until firm to the touch and a skewer inserted into the centre comes out clean (a round tin may take 10-20 mins more). Cool in the tin for 15 mins, then turn out and cool on a wire rack.
• To make the glaze, put the honey and butter in a small pan and bring to the boil, stirring until the butter has melted. Boil briefly, about 1 min, until slightly thickened. Remove from the heat and stir in the walnuts. Leave to cool until thickened and opaque. Spoon over the top of the cake and leave to set.

GREEK "BAKLAVA" WALNUT HONEY-GLAZED CAKE

Steps:

• Preheat oven to 350 degrees F (second-lowest oven rack).
• Butter a 9-inch square glass baking pan.
• In a bowl combine flour with baking powder, salt, cinnamon and orange zest; set aside.
• In a large bowl cream butter together with 1 cup sugar until fluffy (about 3-4 minutes, no sugar granules should remain).
• Add in eggs and vanilla and beat well to combine.
• Add in flour mixture alternately with milk mixing until just combined.
• Stir in walnuts.
• Transfer to prepared baking pan.
• Bake for about 40-45 minutes or until cake tests done.
• Cool for about 20 minutes then slice into diamond shapes.
• Drizzle the honey glaze over the slices.
• For the honey glaze; in a saucepan combine honey, 1 cup sugar and water; bring to a boil, reduce heat and simmer for 5 minutes stirring with a wooden spoon.
• Add in lemon juice and continue to boil for 2 minutes.
• Drizzle over cake.