Honeynutcake Recipes

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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.

HONEY BUN CAKE



Honey Bun Cake image

Wondering how to make a Honey Bun Cake? You may be surprised to learn that there's actually no honey in this recipe. Named for the cake's cinnamon-roll-like flavor, our delicious Honey Bun Cake recipe brings a whole lot of flavor with brown sugar, cinnamon and pecans baked into Betty Crocker™ Super Moist™ Yellow Cake Mix. Don't forget the vanilla glaze! This one's from Betty's Soul Food Collection.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
2/3 cup vegetable oil
4 eggs
1 container (8 oz) sour cream (1 cup)
1 cup packed brown sugar
1/3 cup chopped pecans
2 teaspoons ground cinnamon
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 13x9-inch pan, or spray with baking spray with flour.
  • In large bowl, beat cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan.
  • In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
  • Bake 44 to 48 minutes or until deep golden brown. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered.

Nutrition Facts : Calories 480, Carbohydrate 65 g, Cholesterol 85 mg, Fat 4, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 48 g, TransFat 1 g

WALNUT HONEY CAKE



Walnut Honey Cake image

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

3 ounces walnut halves (about 3/4 cup)
Unsalted butter, room temperature, for pan
1 1/2 cups all-purpose flour, plus more for pan
1 cup raw honey, plus 2 to 3 tablespoons more for glaze
1 cup unsweetened applesauce
3 large eggs, room temperature
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger

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

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.

MOIST HOLIDAY HONEYCAKE



Moist Holiday Honeycake image

Spiced fragrant honey cake is a tradition on Rosh Hashanah (the Jewish New Year, which generally falls in September). Unfortunately, most honey cakes turn out to be dry, brick-like things, inedible except with a hot beverage. Some call honey cake the fruitcake of the Jewish people. BUT NOT THIS ONE! This cake is genuinely moist and yummy. It will serve about 12 guests at a holiday meal, but I promise that your family will chisel away at it until it's gone before the morning comes.

Provided by Amybobamy

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h40m

Yield 12

Number Of Ingredients 17

cooking spray
3 ½ cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
4 teaspoons ground cinnamon
1 teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup canola oil
1 cup honey
1 ½ cups white sugar
½ cup brown sugar
3 eggs
1 teaspoon vanilla extract
1 cup strong brewed coffee (decaf is fine)
½ cup orange juice
¼ cup whiskey

Steps:

  • Place an oven shelf in an upper position in oven, and preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt® pan) with cooking spray.
  • In a bowl, whisk together the unbleached flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together the canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated. Pour the batter into the prepared pan.
  • Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning the cake out onto a serving platter.

Nutrition Facts : Calories 554.5 calories, Carbohydrate 87.3 g, Cholesterol 46.5 mg, Fat 20.4 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 308.7 mg, Sugar 58.1 g

HONEY NUT COFFEE CAKE



Honey Nut Coffee Cake image

New York City stinks. Garbage, exhaust, crowds of human beings, and who really knows what. Fortunately there are little pockets of fragrance everywhere. My favorite city smell comes from the street-nut carts. The men who mind the carts stand all day long tossing peanuts in sugar over heat in copper drums, sending burnished sugar smoke wafting down the sidewalk. There's no need to advertise or call out for customers. That smell, on an early fall afternoon, half hot and half cool, is like a magnet. This candied-peanut butter cake is an ode to those nut-cart guys. Thank you for making New York a little more wonderful. Add 2 cups of raspberries to the cake if you'd like a peanut butter and jelly effect, or keep it plain for simple butter-nut bliss.

Provided by Samantha Seneviratne

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 13

6 tablespoons (3/4 stick) unsalted butter
1/3 cup granulated sugar
3 tablespoons honey
1/4 cup heavy cream
6 3/4 ounces roasted, salted peanuts (1 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus more for pan
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
3/4 cup whole milk, at room temperature

Steps:

  • Prepare the peanut topping: In a small saucepan, combine the butter, sugar, honey, and cream. Heat the mixture over medium heat until the butter is melted, stirring occasionally. Bring the mixture to a boil over medium heat, until a bit lighter in color, about 3 minutes. Add the peanuts and cook until the caramel thickens slightly, 1 minute more. Transfer to a bowl and let cool, stirring occasionally, while you prepare the cake batter.
  • Prepare the cake: Preheat the oven to 350°F. Butter a 9-inch round springform pan.
  • In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Beat in the egg and vanilla. On low speed, beat in half of the flour mixture, then the milk, and then the last half of the flour mixture.
  • Transfer the batter to the prepared pan and smooth the top. Dollop the top of the batter with the peanut mixture and spread it out evenly. Bake the cake until the top is caramelized, the cake is set, and a toothpick inserted into the center comes out with moist crumbs attached, 55 to 65 minutes. Cover the cake with foil if it starts to brown too quickly.
  • Transfer the pan to a wire rack and let cool for 15 minutes, then remove the ring and let the cake cool completely before serving.

BEORN'S HONEY NUT CAKE



Beorn's Honey Nut Cake image

Make and share this Beorn's Honey Nut Cake recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 cups strained cottage cheese (90 minutes in cheesecloth over a strainer)
1 1/2 tablespoons flour
1/4 teaspoon salt
3 tablespoons sour cream
3 egg yolks, beaten
1/2 cup honey
1 tablespoon butter
1 tablespoon fresh lemon juice
1 lemon, zest of
1/2 cup wheat germ
1/2 cup finely chopped nuts, like walnuts or 1/2 cup pecans

Steps:

  • Preheat oven to 375 degrees.
  • Butter a 9 inch square baking pan.
  • In a large bowl combine the strained cottage cheese, flour, salt, sour cream, honey, butter, lemon juice, lemon zest, and 1/4 cup wheat germ.
  • Beat egg whites until stiff and holding peaks.
  • Gently fold egg whites into the cottage cheese mixture.
  • Mix together the remaining wheat germ 1/4 cup chopped nuts of choice.
  • Sprinkle evenly over bottom of prepared pan.
  • Pour the batter on top and top with remaining chopped nuts.
  • Bake for 30 minutes or until toothpick inserted in center of cake comes out clean.

Nutrition Facts : Calories 152.2, Fat 7.2, SaturatedFat 2.6, Cholesterol 55, Sodium 204.4, Carbohydrate 17.4, Fiber 1.2, Sugar 12, Protein 6.2

HONEY NUT CAKE



Honey Nut Cake image

Make and share this Honey Nut Cake recipe from Food.com.

Provided by Studentchef

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

2 cups hazelnuts
1 cup dried apple
1 1/2 cups ml honey
4 eggs

Steps:

  • Preheat the oven to 175°C
  • Finely chop the hazelnuts and apple. Mix the nuts, apple and.
  • honey in a bowl.
  • Whisk in the eggs. Spread the mixture into a large circle on a greased baking tray.
  • Bake on the middle shelf for approximately 15 minutes.

Nutrition Facts : Calories 936.1, Fat 46, SaturatedFat 4.6, Cholesterol 211.5, Sodium 93.8, Carbohydrate 130.6, Fiber 8.7, Sugar 120, Protein 17

DATE HONEY NUT CAKE



Date Honey Nut Cake image

Delicious recipe for Date Honey Nut Cake, a moist dairy-free cake bursting with flavor. Kosher, Pareve, Dairy Free, Rosh Hashanah, Sukkot.

Provided by Tori Avey

Categories     Dessert

Time 1h10m

Number Of Ingredients 13

6 oz whole dates ((3/4 cup))
1 cup cake flour
1 tsp baking powder
3/4 tsp cinnamon
1/2 tsp salt
Pinch nutmeg
3/4 cup vegetable oil ((I use canola))
1/2 cup brown sugar
1/4 cup honey
2 large eggs
1 tsp vanilla
1/2 cup chopped walnuts
Nonstick cooking spray

Steps:

  • Preheat oven to 325 degrees F. Place dates into a bowl and cover them with very hot water. Let the dates soak while you prepare the cake batter.
  • In a large mixing bowl, sift together cake flour, baking powder, cinnamon, salt, and nutmeg.
  • In a medium mixing bowl, whisk together vegetable oil, brown sugar, honey, eggs, and vanilla.
  • Pour the wet ingredients into the dry ingredients and stir till a thick batter forms.
  • Drain water from the dates. Pit the dates, then chop the fruit into small chunks.
  • Fold the walnuts and date chunks into the batter.
  • Generously grease your loaf pan with cooking spray. Pour batter into loaf pan.
  • Place loaf pan in preheated oven. Bake cake for about 1 hour, or until a toothpick inserted in the center comes out clean. Remove from oven and set on a wire rack to cool.

Nutrition Facts : Calories 296 kcal, Carbohydrate 34 g, Protein 3 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 31 mg, Sodium 112 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving

PASSOVER HONEY NUT CAKE IN SOAKING SYRUP



Passover Honey Nut Cake in Soaking Syrup image

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

Cake
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup vegetable oil
3 eggs
3 tablespoons orange juice
1 teaspoon finely minced orange zest
1/4 teaspoon salt
1/4 teaspoon ground cinnamon ( or 1/2 teaspoon for a more pronounced cinnamon flavor)
1/2 cup matzoh cake meal
1/2 cup finely chopped hazelnuts or almonds
1 cup finely chopped walnuts
Soaking Syrup
2/3 cup granulated sugar
1/4 cup honey
1/3 cup orange juice
1/4 cup water
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon

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.

HONEY BUN CAKE



Honey Bun Cake image

"I take along recipe cards to hand out when I bring this moist, fluffy cake to school socials," writes Kathy Mayo from Winston-Salem, North Carolina. "It always goes quickly."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 20 servings.

Number Of Ingredients 9

1 package yellow or white cake mix (regular size)
4 large egg whites
1 cup sour cream
2/3 cup unsweetened applesauce
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1-1/2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°. In a large bowl, combine dry cake mix, egg whites, sour cream and applesauce. Beat on low speed until moistened. Beat on medium for 2 minutes. , Pour half into a greased 13-in. x 9-in. baking pan. Combine brown sugar and cinnamon; sprinkle over batter. Cover with remaining batter; cut through with a knife to swirl. Bake until a toothpick comes out clean, 35-40 minutes. Cool on a wire rack., For glaze, combine confectioners' sugar, milk and vanilla until smooth; drizzle over warm cake.

Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 198mg sodium, Carbohydrate 36g carbohydrate, Fiber 1g fiber), Protein 2g protein.

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From angrybakery.com


HONEY WALNUT DELECTOVALS RECIPE | WILTON
Preheat oven to 400 F. Prepare Delectovals pan with vegetable pan spray. In small bowl, stir together flour, ground walnuts, baking powder and salt. In large bowl, whip egg yolks with electric mixer on high speed 1 minute; add vanilla and gradually add sugar, whipping until mixture is pale yellow and doubled in volume.
From wilton.com


HONEY CAKE RECIPE - BBC FOOD
Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted. Remove from the heat and mix in the eggs and …
From bbc.co.uk


HONEY NUT CAKE RECIPE // HOMEMADE CAKE - YOUTUBE
Easy to prepare homemade honey cake with nuts and cream. A delicious cake for tea, a quick recipe for a homemade cake with honey. Cake recipe with honey and ...
From youtube.com


BEST HONEY CAKE RECIPE - HOW TO MAKE HONEY CAKE - DELISH
2022-04-29 Preheat oven to 350°. Line a 9” round cake pan with parchment and grease with cooking spray. In a large bowl, whisk together flour, salt, …
From delish.com


HONEY AND WALNUT CAKE BY THE HUMMINGBIRD BAKERY - MONDOMULIA
2014-02-05 Preparation. Preheat the oven to 170°C. Grease a loaf tin and dust with flour. In a bowl, beat butter and sugar until fluffy. Add the eggs one by one. In a separate bowl, sift flour, baking powder and salt into a bowl. Add the dry ingredients to the cake batter little by little and keep mixing. When all is well combined, add yogurt, vanilla ...
From mondomulia.com


HONEY BUN CAKE - SPICY SOUTHERN KITCHEN
2019-03-25 Preheat oven to 325 degrees and spray a 9x13-inch baking dish with cooking spray. In a large bowl, stir together cake mix, eggs, vegetable oil, and sour cream until smooth. Pour half of cake batter into prepared pan and smooth it out. Stir together brown sugar and cinnamon in a bowl. Sprinkle evenly on top of cake batter.
From spicysouthernkitchen.com


NUT CAKE RECIPES | MARTHA STEWART
Nuts are the highlight in these recipes, whether they're ground into a fine powder or studded throughout the batter. Try options such as warm almond-cherry cake, walnut honey cake, banana-pecan cake, and more. You'll go nuts for them! 1 of 22 View All. Advertisement. Advertisement. 2 of 22. Pin More. Facebook Tweet Email Send Text Message. Date Cake with Orange-Blossom …
From marthastewart.com


HONEYCOMB CAKE » GORDON RAMSAY.COM
Make the Honeycomb Toffee: Line a 9"x9" baking dish with parchment paper. In a large saucepan over medium heat, add the sugar, corn syrup, honey and water. Stir to combine, then attach a candy thermometer to the side of the pot (or have an instant-read thermometer ready).Without stirring, let the mixture boil until it reaches 300˚F (150˚C ...
From gordonramsay.com


HEAVENLY HONEY BUN CAKE RECIPE - HALF-SCRATCHED
2020-08-18 Cake: Preheat oven to 325 degrees. Combine cake mix, oil, eggs, and sour cream in a large mixing bowl. Stir by hand approximately 50 strokes or until most of the large clumps disappear. Pour half the batter in an ungreased 9x13-inch baking dish. Combine brown sugar and cinnamon and sprinkle evenly over batter.
From halfscratched.com


10 BEST HONEY DATE CAKE RECIPES | YUMMLY
2022-06-11 263,853 suggested recipes. Carrot, Walnut, and Date Cake Ananás e Hortel ã. nutmeg, dates, eggs, salt, brown sugar, self rising cake flour and 6 more. Cinnamon Hazelnut Date Cake Calculated Whisk. hazelnut flour, ghee, tapioca flour, cream, dates, dates, cinnamon and 6 more. SPICED GINGER DATE CAKE (GLUTEN-FREE) Truffles and Trends. ginger, …
From yummly.com


GREEK ORANGE HONEY CAKE (VIDEO) | THE MEDITERRANEAN DISH
2018-03-05 Instructions. Preheat the oven to 350 degrees F. Grease a 9 x 13 baking pan with butter and dust with flour (shake the pan a little to get an even coating of flour). Make the cake batter. Place all the cake ingredients (except the shaved almonds) in a large mixing bowl. Mix with a wooden spoon or a whisk to combine.
From themediterraneandish.com


HONEY BUN CAKE (+VIDEO) - THE COUNTRY COOK
2021-01-12 Preheat oven to 350F degrees. and mix until combined. In a medium bowl stir together the cake mix, eggs, sour cream, and oil and mix until well-incorporated. In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside. Pour half of the cake batter into your prepared baking dish, spreading it out evenly.
From thecountrycook.net


HONEY WALNUT CAKE - LIV FOR CAKE
2020-10-15 Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment. In a medium bowl, whisk flour, walnut flour, baking powder,and salt until well combined. Set aside. Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins).
From livforcake.com


HONEY CAKE (INDIAN BAKERY STYLE) - DASSANA’S VEG RECIPES
2019-08-16 Do not over mix the batter. Pour the eggless cake batter in the cake pan. gently tap and shake the sides so as to even the batter in the pan. Place the pan in the preheated oven for 180 degrees celsius. If using otg then use both the top and bottom heating elements on (toast mode in the indian otgs).
From vegrecipesofindia.com


HONEY NUT CAKE RECIPE - BAKING MADE SIMPLE BY BAKEOMANIAC
2022-03-28 Instructions. Line a 8 inch round with parchment paper and preheat the oven to 180 degrees C or 350F. Firstly, cream together the butter and sugar until light and fluffy. Then, whisk in the eggs, salt, and vanilla. Subsequently, whisk in the honey. Next, combine flour and baking powder in a separate bowl.
From bakeomaniac.com


EASY HONEY CAKE RECIPE - TRADITIONAL WELSH RECIPE
2020-06-25 This honey cake recipe is one of the nicest recipes I’ve recently tried. We have just been on a walking holiday in Wales and I found this local version of this easy honey cake recipe. Apparently, honey cake goes as far as the time of the Crusades and it’s very commonly found across the whole UK. The Welsh version includes cinnamon, which ...
From cocoaandheart.co.uk


HONEY BUN CAKE RECIPE | SOUTHERN LIVING
Directions. Step 1. Preheat oven to 350°F. Spray a 10- to 15-cup Bundt pan with baking spray. Advertisement. Step 2. Beat cake mix, oil, eggs, sour cream, and 1 teaspoon of the vanilla in a large bowl with an electric mixer on high speed until well combined, about 2 minutes. Step 3.
From southernliving.com


HONEY CAKE RECIPE (HOW TO MAKE MEDOVIK) | KITCHN
2021-08-29 Divide the dough in half (about 17 1/2 ounces each). Wrap each half in plastic wrap and shape into a flat rectangle of even thickness (the exact size doesn’t matter). Refrigerate the dough until firm, at least 1 hour and up to 2 days. Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F.
From thekitchn.com


HONEY BUN CAKE RECIPE (EASY, WITH CINNAMON) | KITCHN
2022-03-09 Arrange a rack in the middle of the oven and heat the oven to 325°F. Lightly coat a 9x13-inch baking pan with cooking spray. Place 1 cup packed dark brown sugar and 1 tablespoon ground cinnamon in a small bowl and stir to combine. Place 1 box yellow cake mix, 8 ounces sour cream, 3/4 cup vegetable oil, and 4 large eggs in a large bowl and ...
From thekitchn.com


CLAIRE'S NUT CAKE - PEAR TREE KITCHEN
2021-09-25 Preheat an oven to 350°F. Prepare 2 8-inch pans, or a 9X13 pan, by spraying with baking spray. In a large mixing bowl, beat the butter and sugars until light and fluffy. Add the eggs and vanilla extract and beat until incorporated. Scrape the bowl if necessary and mix again.
From peartreekitchen.com


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