Honey Walnut Pound Cakes Recipes

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.

HONEY VANILLA POUND CAKE

Steps:

• Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.
• Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

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.

WALNUT HONEY CAKE

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.

HONEY BUN CAKE FROM SCRATCH

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease a fluted tube pan (such as Bundt®) with 2 tablespoons butter. Add 1/4 cup sugar; shake pan gently until sides are evenly coated with sugar.
• Combine remaining 2/3 cup butter and 1 3/4 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
• Mix flour, baking powder, and salt together in a bowl. Beat flour mixture into the butter mixture alternately with sour cream, beginning and ending with flour mixture and beating batter well after each addition.
• Mix brown sugar and cinnamon together in a small bowl.
• Pour 1/3 of the batter into the prepared pan. Sprinkle 1/2 of the brown sugar-cinnamon mixture over the batter. Repeat once more. Pour remaining batter on top. Swirl batter with a butter knife.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 5 minutes; invert onto a wire rack to cool completely.

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.

HONEY-WALNUT POUND CAKES

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 loaf pans, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
• Beat cake mix (dry) and remaining ingredients except frosting in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pans.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaves 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
• Place frosting in microwavable bowl. Microwave uncovered on Medium (50%) 15 seconds. Spread frosting over tops of loaves, allowing some to drizzle down sides.

WALNUT POUND CAKE

Steps:

• Preheat oven to 325°F Grease and flour a 10-inch tube or Bundt pan and set aside.
• Cream together the butter and shortening with an electric mixer on medium speed for 2 minutes. Gradually add the sugar.
• Add the eggs, one at a time, beating well between each addition.
• In a separate bowl, sift together the flour and baking powder.
• Gradually add to the butter mixture, alternating each addition with the milk.
• Mix until just blended.
• Stir in the vanilla and walnuts.
• Pour into the pan and bake for 90 minutes, or until a toothpick comes out clean.
• Remove from the oven and allow to cool for 10-15 minutes. Remove from the pan and cool thoroughly on a wire rack.
• Dust with powdered sugar before serving.

HONEY-WALNUT POUND CAKES

Steps:

• Preheat oven to 350°F; grease and flour 2 loaf pans.
• Mix the cake mix and all ingredients except the frosting.
• Mix on low speed for 30 seconds and then on medium speed for 2 minutes. Pour into pans.
• Bake 8-inch loaf pans for 50 to 60 minutes or 9-inch loaf pans for 40 to 45 minutes, or until toothpick inserted in center comes out clean. Remove from the pans and cool completely.
• Place 1/2 cup of frosting in microwavable bowl, microwave uncovered for 15 seconds. Spread frosting over tops of loaves, allowing some to drizzle down the sides. For a special touch, sprinkle with chopped walnuts.