HONEY GLAZED WALNUT CAKE
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 9 inch round cake pan. Place the walnuts, flour, baking powder, salt, and cinnamon in a food processor and blend until finely chopped. Add the brown sugar and eggs and process until smooth. Pour the batter into the cake pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove to a wire rack and cool in the pan for 5 minutes. Turn the cake out of the pan and cool completely on a rack.
- Combine the honey, orange juice, and vanilla in a small saucepan over medium low heat and bring to a boil. Poke the cooled cake all over with a toothpick and brush liberally with the glaze. Slice the cake and serve fresh berries on the side. Wrap the leftovers tightly in plastic wrap and store in the refrigerator for a day or two.
WALNUT HONEY CAKE
The honey glaze ensures that this cake is extra-moist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
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.
Nutrition Facts : Calories 278 g, Cholesterol 58 g, Fat 8 g, Fiber 1 g, Protein 5 g, Sodium 178 g
MARY SUE MILLIKEN'S HONEY-GLAZED WALNUT CAKE
Provided by Moira Hodgson
Categories dessert, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 9 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 286 milligrams, Sugar 34 grams, TransFat 0 grams
WALNUT HONEY CAKE
Make and share this Walnut Honey Cake recipe from Food.com.
Provided by Just Call Me Martha
Categories Breads
Time 55m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- For syrup, bring all ingredients to a boil in saucepan.
- Simmer 20 minutes.
- Set aside to cool.
- For cake, cream butter, orange peel, and sugar together until fluffy.
- Beat in eggs, one at a time, beating well after each addition.
- Mix flour, baking powder, cinnamon, and salt.
- Fold flour mixture into butter mixture, alternating with milk.
- Stir in nuts.
- Pour batter into a greased and floured 8-inch square pan.
- Bake at 350 degrees for 30 minutes, or until done.
- Remove cake from oven, cool, and cut into diamonds while in the pan.
- Pour syrup over cake.
- Cool.
- Refrigerate and let soak 24 hours before serving.
Nutrition Facts : Calories 166.6, Fat 9.7, SaturatedFat 4.2, Cholesterol 42, Sodium 58.4, Carbohydrate 19.1, Fiber 0.5, Sugar 14.3, Protein 2.2
WALNUT HONEY CAKE
This light and fluffy marvel all but melts in your mouth. Back in the day, it took effort for my grandmother's kitchen helper to make it, but it's a breeze now that we have stand mixers. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line the bottom of a 13x9-in. baking pan with parchment; grease paper., Beat sugar and eggs for 10 minutes. Gradually add oil; beat 1 minute. Gradually add honey, and beat 1 minute longer. Add orange zest and orange juice; beat 1 minute more., In another bowl, sift flour with next 5 ingredients. On low speed, beat dry ingredients with egg mixture until combined. Increase speed to medium; beat until well mixed. Fold in half of the walnuts., Pour batter into prepared pan; sprinkle with remaining walnuts. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool; if desired, lightly dust with confectioners' sugar. Cut into squares.
Nutrition Facts : Calories 342 calories, Fat 13g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 237mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
PASSOVER HONEY NUT CAKE IN SOAKING SYRUP
Provided by Marcy Goldman
Categories Cake Fruit Juice Nut Brunch Dessert Bake Passover Orange Walnut Spring Kosher Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Generously grease a 7-inch round layer cake pan (if you do not have one, you can use a round foil pan of the same or similar size available in the supermarket baking aisle).
- Cake:
- In a medium-sized mixing bowl, using a wire whisk, beat the granulated and brown sugars with the oil and eggs until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan.
- Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup.
- Soaking Syrup:
- In a medium saucepan, combine the ingredients. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well.
- Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate. Allow it to stand for 2 to 4 hours to absorb the syrup. I prefer to refrigerate this cake so that while it is absorbing the liquid, it is also firming up. Also, chilling the cake offsets its sweetness and makes it easier to cut. Serve it on splayed muffin liners.
LATVIAN HONEY CAKE
It's one of the most popular Latvian cakes - simple and delicious! It requires a little work but it's definitely worth it! I've made it several times and my preparation skills are improving with every time. Don't get scared away because of the sour cream, it matches perfectly with the sweet honey taste. The cake tastes the best after it's kept overnight in the refrigerator, the flavors will blend together nicely. I use a 9x13 inch baking pan, but another similar size will do.
Provided by Sandra
Categories Desserts Cakes Sponge Cake Recipes
Time 9h55m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix together eggs, honey, flour, and baking soda in a large bowl. Spoon 3 to 4 tablespoons of batter onto 5 9x13-inch sheets of parchment paper. Spread the mixture as thin as possible using a wide spatula. There is enough batter for 5 thin layers.
- Place one sheet of batter onto a baking pan and bake in the preheated oven until golden brown, about 2 to 3 minutes. Remove the baked cake layer from the baking sheet and prick with a fork to enhance filling absorbency. Repeat with the remaining 4 cake layers.
- Stir together the sour cream and sugar in a small bowl. Place one cake layer in 9x13-inch baking dish with the parchment paper side up. Carefully remove the parchment paper from the cake layer. Spread 1/5th of the sour cream mixture on the cake layer and then sprinkle 1/5th of the walnuts on the layer. Repeat the process with the remaining 4 layers. Cover and refrigerate overnight. Trim off any ragged edges before serving.
Nutrition Facts : Calories 469.9 calories, Carbohydrate 60.5 g, Cholesterol 79.8 mg, Fat 23.7 g, Fiber 1.3 g, Protein 7.7 g, SaturatedFat 10.9 g, Sodium 269.1 mg, Sugar 40.4 g
HONEY-WALNUT POUND CAKES
From Betty's Soul Food Collection... Make two loaf cakes with one step-saving pound cake recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 50 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 21 g, TransFat 1/2 g
GREEK HONEY CAKE
Very moist cake, often found at Greek food festivals.
Provided by Jan O'Leary Merzlak
Categories World Cuisine Recipes European Greek
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.
- In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.
- Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.
- For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.
Nutrition Facts : Calories 423.3 calories, Carbohydrate 62.3 g, Cholesterol 77.4 mg, Fat 19.3 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 8.4 g, Sodium 196.3 mg, Sugar 53 g
HONEY-SOAKED WALNUT CAKE
A simple cake flavored with chopped walnuts and orange rind, soaked with a syrup made with honey and orange liqueur. This is a Greek cake traditionally served at Christmas. Prep time does not include a 3 hour standing time before serving.
Provided by Lorac
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Make the syrup: In a small saucepan, combine honey and water, and heat over medium heat until the honey dissolves.
- Bring to a boil, reduce heat, and simmer for 10 minutes.
- Remove from heat and stir in liqueur.
- Cake: Preheat oven to 350°F.
- Brush a 9-inch tube pan with melted butter and dust with flour,set aside.
- Beat eggs until light and fluffy, add sugar, remaining melted butter, and orange rind and mix until creamy.
- Combine the flour, baking powder and walnuts in a large bowl.
- Add the egg and sugar mixture to the bowl,beat thoroughly and fold in the yogurt.
- Pour the batter into the prepared pan and bake in a preheated oven for 45-50 minutes or until a cake taster comes out clean.
- Remove cake from oven and cool on a rack for 10 minutes.
- Using a tooth pick, poke holes in the top of the cake.
- Spoon the cooled syrup over the cake and let it stand for at least 3 hours before serving.
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