HONEY & SPICE CAKE
This cake is tender and moist with tremendous depth of flavor, and the taste of honey shines through.
Provided by Jennifer Segal, modestly adapted (with permission) from Marcy Goldman's
Categories Desserts
Yield 12-14
Number Of Ingredients 16
Steps:
- I make this cake in three nonstick 8x4-inch loaf pans, but it can also be made in two nonstick 9x5-inch loaf pans or an angel food cake pan WITHOUT a removable bottom or a 9x13-inch sheetpan.
- Preheat the oven to 350°F. Spray the pan(s) with nonstick cooking spray and dust lightly with flour. If using an angel food cake pan, line the bottom with lightly greased parchment paper.
- In a very large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center and add the oil, honey, brown sugar, eggs, coffee or tea, orange juice, and orange liqueur and vanilla extract.
- Using a strong wire whisk or an electric mixer on low speed, mix the ingredients until well combined. The batter will be pourable.
- Pour the batter into the prepared pan(s). Place the pan(s) on 2 baking sheets stacked together and bake until the cakes are set, domed and spring back when you touch them gently in the center (the stacked sheet pans will prevent the bottom from browning too quickly). For loaf cakes, bake for 45-50 minutes; for angel cake pans, bake for 60 to 70 minutes; for sheet-style cake, bake for 40 to 45 minutes. Let the cake(s) stand for 15 minutes before removing from the pan(s). Run a butter knife along the edges of the pans to help the cakes release, then transfer to a wire rack to cool completely. Wrap the cake(s) in foil and store at room temperature for several days.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Facts : Calories 476, Fat 17g, Carbohydrate 76g, Protein 5g, SaturatedFat 2g, Sugar 51g, Fiber 1g, Sodium 219mg, Cholesterol 40mg
HONEY SPICE CAKE
Make and share this Honey Spice Cake recipe from Food.com.
Provided by Hadice
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Grease and flour bundt pan.
- Mix hot water with instant coffee; set aside.
- In a large mixing bowl, mix honey, sugar, oil and eggs until very light and fluffy. Add all remaining ingredients including the coffee mixture; mix well.
- Spoon batter into prepared pan.
- Bake for 50 to 60 minutes or until toothpick inserted in the center of cake comes out clean.
- Cool 10 minutes.
- Remove from pan; cool completely.
- If desired, drizzled with glaze of your choice.
Nutrition Facts : Calories 264.9, Fat 8.2, SaturatedFat 1.3, Cholesterol 46.5, Sodium 216.6, Carbohydrate 45.1, Fiber 0.7, Sugar 26.9, Protein 4.1
HONEY SPICE BREAD
The texture of this bread is almost like a cake, so I usually serve slices of it for dessert. The loaf looks so festive with the pretty glaze drizzled on top. -Gaye O'Dell, Binghamton, New York
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 pieces).
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In a small saucepan, combine brown sugar and milk. Cook and stir over low heat until sugar is dissolved. Remove from heat., In a large bowl, whisk flour, baking powder, cinnamon, nutmeg and cloves. In another bowl, whisk eggs, honey, oil and brown sugar mixture until blended. Add to flour mixture; stir just until moistened., Transfer the batter to a greased 8x4-in. loaf pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean (cover top loosely with foil if needed to prevent overbrowning)., Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, stir glaze ingredients until smooth; drizzle over bread. Freeze option: Securely wrap cooled loaf in foil and then freeze. To use, thaw at room temperature. Glaze as directed.
Nutrition Facts : Calories 187 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 53mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
HONEY SPICE SNACK CAKE
Our Test Kitchen staff relied on ground cloves, applesauce and honey to give this scrumptious spice cake its down-home goodness. The light airy treat is sprinkled with a little confectioners' sugar.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first eight ingredients. Whisk the egg, applesauce, oil and honey. Stir into dry ingredients just until moistened. Fold in walnuts. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 181 calories, Fat 7g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 172mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
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
PUMPKIN SPICE CAKE WITH HONEY FROSTING
This moist and delicious Pumpkin Spice Cake with Honey Frosting is a nice alternative to pumpkin pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
- In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
- Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
- Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
- Spread top of cooled cake with honey frosting. Cut cake into squares to serve.
SPICED HONEY DRIZZLE CAKE
Enjoy this fabulous honey cake made with mixed spice and ginger and a lovely honey butter drizzle topping. It's ideal for afternoon tea or elevenses
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin with baking parchment. Beat the butter and sugar with an electric whisk until creamy. Whisk in the honey, egg, milk, spices and a pinch of salt (don't worry if it curdles slightly, it will become a loose batter), then fold in the flour.
- Tip into the prepared loaf tin and bake for 45 mins until a skewer inserted in the middle comes out clean. Leave the cake to cool for 10 mins, then transfer to a wire rack to cool completely.
- For the glaze, melt the butter and honey in a small pan until smooth. Leave to cool until thickened, then drizzle over the top of the cooled cake. Leave to set before serving.
Nutrition Facts : Calories 298 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
HONEY AND SPICE LOAF CAKE
Provided by Dora Moel
Categories Cake Mixer Egg Ginger Dessert Bake Spice Fall Winter Honey Cinnamon Clove Bon Appétit Mexico Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Butter and flour 9x5x3-inch metal loaf pan. Whisk first 6 ingredients in medium bowl to blend. Using electric mixer, beat honey, sugar, oil and eggs in large bowl until blended, about 3 minutes. Beat in dry ingredients in 2 additions. Beat in 1/2 cup boiling water. Stir in raisins. Transfer batter to prepared pan. Bake until cake is brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn out onto rack; cool completely. (Can be prepared 1 day ahead. Wrap cake and store at room temperature.)
RUSSIAN HONEY SPICE CAKE
Make and share this Russian Honey Spice Cake recipe from Food.com.
Provided by morgainegeiser
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Lightly oil a 5 X 9 inch loaf pan or spray with a nonstick cooking spray.
- In a large bowl, combine flour, oat bran, baking powder, baking soda, salt and spices. Mix well. Stir in raisins and walnuts.
- In small bowl, combine remaining ingredients. Beat with a fork or wire whisk until blended. Add to dry mixture, mixing just until all ingredients ae moistened. Place mixture in prepared pan.
- Bake 30 to 35 minutes. Cool in pan on a wire rack for 5 minutes, then turn out onto rack to finish cooling.
- For best flavor, wrap cooled cake tightly and let it sit at room temperature overnight.
Nutrition Facts : Calories 176.3, Fat 4.2, SaturatedFat 0.6, Sodium 205.2, Carbohydrate 36.1, Fiber 3.2, Sugar 18.9, Protein 3.6
SPICE CAKE WITH HONEY RUM SAUCE
Provided by Molly O'Neill
Categories dinner, dessert
Time 1h
Yield Twelve servings
Number Of Ingredients 15
Steps:
- To make the cake, preheat the oven to 350 degrees. Grease and flour a 9-by-13-inch cake pan and set aside.
- In a large bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg and salt. Stir in the shredded apples. In a medium-size bowl, whisk together the eggs, melted margarine, honey, molasses and warm water. Pour over the dry ingredients and stir just until combined.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Place on a rack to cool.
- To make the sauce, place the honey and the rum in a small saucepan over low heat. Heat just until the mixture is hot and the honey has a thin consistency. Remove from the heat and stir in the lemon juice.
- Cut the cake, either warm or at room temperature, into squares and place on plates. Spoon some of the sauce over and around the cake and serve immediately.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 277 milligrams, Sugar 27 grams, TransFat 1 gram
SPICED-UP HONEY CAKE
Provided by David Waltuck
Categories Cake Ginger Dessert Bake Mother's Day Rosh Hashanah/Yom Kippur Spice Honey Cinnamon Potluck Nutmeg Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cake; serves 10
Number Of Ingredients 18
Steps:
- 1. Preheat the oven to 350°F. Oil a 12-cup Bundt pan or 13 x 9-inch rectangular cake pan.
- 2. First, make the cake: Combine the honey, oil, coffee, and vanilla in a small saucepan and heat, stirring constantly, until the mixture is well blended. Remove it from the heat and let cool.
- 3. Place the flour, cinnamon, ginger, nutmeg, coriander, baking soda, baking powder, and salt in a large bowl and stir to blend.
- 4. Place the eggs and sugar in a medium-size bowl and beat with a mixer on medium speed until the mixture is pale yellow and very thick, 5 minutes.
- 5. Pour the honey mixture into the egg mixture and beat until well incorporated, 2 minutes. Stop the mixer occasionally and scrape down the sides until fully incorporated, 2 minutes more. Spread the batter evenly in the prepared pan and bake until the cake springs back when lightly touched with your finger and toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 5 minutes, then place the pan on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert It onto a rack to cool while you prepare the glaze.
- 6. Place the honey, sugar, and butter in a small saucepan and bring to a boil over medium heat, stirring constantly. Remove the glaze from the heat.
- 7. To glaze the cake, place it on a serving platter, Use a fork to gently poke holes all over the top of the cake. Brush on the glaze, letting it seep into the holes and down the sides. Serve the cake at room temperature.
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