Orangehoneycake Recipes

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ORANGE HONEY CAKE



Orange Honey Cake image

My mother used to make this all the time, but never really followed a recipe. I found this one in The New Jewish Holiday Cookbook: An International Collection of Recipes and Customs.

Provided by Mirj2338

Categories     Dessert

Time 1h25m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 13

1 cup hot water
1 tablespoon instant coffee granules
1 (6 ounce) can frozen orange juice concentrate, thawed
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
3 1/2 cups all-purpose flour
4 large eggs
1/3 cup canola oil
1 1/4 cups sugar
1 cup honey

Steps:

  • Coat with nonstick spray or grease two 9 by 5-inch loaf pans.
  • Line the bottom of each pan with a small piece of wax paper cut to fit; then spray or grease the paper.
  • Set the pans aside.
  • Preheat the oven to 325 degrees.
  • Put the hot water into a 2-cup measuring cup or a small bowl.
  • Add the instant coffee granules, and stir until they are dissolved.
  • Stir in the orange juice concentrate to cool the coffee.
  • Set aside.
  • Measure out the cinnamon, allspice, salt, baking powder and baking soda, and place in a small custard cup or on a piece of wax paper.
  • Set aside.
  • Measure the flour by spooning it into the proper-size measuring cups, and leveling off the top.
  • After measuring the flour, sift it onto a large piece of wax paper or into an extra bowl.
  • (Sifting is necessary as tiny lumps may not beat out during the mixing process and will appear in the finished cake.) Put the eggs, oil, sugar, and honey into a large mixer bowl.
  • With an electric mixer at medium speed, beat them together until completely combined, about 2 minutes.
  • Add the spice mixture, and beat until combined.
  • Beat in about a third of the flour, then a third of the orange-coffee mixture, repeating twice until all the ingredients are added.
  • Beat on low speed until the flour is completely mixed in, scraping the bowl if necessary.
  • Then beat the batter on high speed for 1 to 2 minutes or until it is very smooth.
  • The batter will be thin.
  • Pour the batter into the prepared pans, dividing it evenly.
  • Bake the cakes at 325 degrees for about 60 to 70 minutes, or until a toothpick inserted into the center of each cake comes out completely clean (test both cakes).
  • If there is a wet spot in the center of the top of a cake, bake it a few minutes longer.
  • Remove the cakes from the oven, and let them cool for 1 hour in their pans on a wire rack.
  • The sides of the cakes should shrink away from the pans a little.
  • Run a knife around the sides of each cake to loosen it; then turn the cake out of its pan, and peel the wax paper from the bottom.
  • Invert the cakes so the tops are facing upward.
  • Cool the cakes completely on the wire rack.
  • Wrap the cooled cakes well for storage (use sturdy plastic wrap and/or heavy-duty foil).
  • If the wrapped cakes are allowed to “mellow” overnight, their taste and texture will improve, and they will be easier to slice (a serrated bread knife works best).
  • The tightly wrapped loaves can be kept at room temperature for up to 4 days, or they may be frozen for several months.
  • (Defrost, wrapped, at room temperature, before slicing and serving.) To serve, cut each loaf crosswise into slices, and arrange the slices, slightly overlapping, on a tray or platter.

ORANGE HONEY CAKE MUFFINS



Orange Honey Cake Muffins image

I took one of the Honeycake recipes (#28970) and modified it extensively to create these orange honey muffins. The amounts are approximate... I tend not to measure much when I cook.

Provided by Tarah T.

Categories     Breakfast

Time 35m

Yield 20 muffins, 20 serving(s)

Number Of Ingredients 12

10 tablespoons unsalted butter
1/2 tablespoon orange marmalade (optional)
1/2 teaspoon orange zest
8 ounces orange blossom honey (1/2 jar)
3/4 cup low-fat Greek yogurt (2%)
2 large eggs
3/4 cup sugar
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ginger
1/4 teaspoon cinnamon (Saigon)

Steps:

  • Preheat at 375 degrees F.
  • Combine the Flour, Baking Powder, Baking Soda, Ginger, and Cinnamon in a large mixing bowl.
  • Melt the Butter with the Marmalade in a separate large mixing bowl.
  • Add the Orange Zest, Orange Blossom Honey, Greek yogurt, mix well.
  • Add the eggs and beat in until well mixed.
  • Slowly beat in the sugar.
  • Add the wet mixture to the dry mixture and stir just until combined (a slightly lumpy batter is desired).
  • Add mixture to muffin tins (with paper or greased) until about 2/3 full.
  • Cook about 20 minutes until golden brown.
  • Cool 5 minutes in pan, then on rack. (These store well bagged once cool).

Nutrition Facts : Calories 168.1, Fat 6.5, SaturatedFat 3.9, Cholesterol 37, Sodium 96.1, Carbohydrate 26.1, Fiber 0.3, Sugar 17.6, Protein 2.4

HONEY CAKE III



Honey Cake III image

This is an easy-to-make recipe, and it tastes great. It's a simple cake made from scratch, flavored with honey and orange.

Provided by SNOWWHITE934

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 11

1 cup white sugar
1 cup honey
½ cup vegetable oil
4 eggs
2 teaspoons grated orange zest
1 cup orange juice
2 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, combine sugar, honey, oil, eggs and orange zest. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 62.6 g, Cholesterol 62 mg, Fat 11 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 2 g, Sodium 264.5 mg, Sugar 41.8 g

HONEY CAKE WITH ORANGE GLAZE



Honey Cake with Orange Glaze image

Easy to make dessert for Rosh Hashanah, with a delectable orange glaze to add more flavor.

Provided by Savannah

Categories     Desserts     Frostings and Icings     Dessert Glazes

Time 1h40m

Yield 12

Number Of Ingredients 17

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1 teaspoon ground cloves
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon
½ cup vegetable oil
1 cup white sugar
1 cup honey
4 eggs
1 cup cold brewed coffee
1 apple - peeled, cored and shredded
½ cup chopped walnuts
¼ cup butter
⅔ cup white sugar
⅓ cup orange juice

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  • In a bowl, whisk together the flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon until thoroughly mixed together. In a separate large bowl, stir together the vegetable oil, 1 cup of sugar, and honey, and beat the eggs in one at a time, beating well after each addition. Stir in the flour mixture, alternating with the coffee in several additions. Mix in the shredded apple, if desired.
  • Transfer the batter into the prepared baking dish, and sprinkle the walnuts over the top of the cake. Bake in the preheated oven until the cake springs back when lightly touched with a finger, about 1 hour. Allow the cake to cool until warm, about 15 minutes.
  • In a small saucepan, melt the butter, and whisk in 2/3 cup of sugar and the orange juice until the sugar has dissolved. Bring the mixture to a boil, and remove from heat, whisking constantly. Pour the glaze over the warm cake.

Nutrition Facts : Calories 527.6 calories, Carbohydrate 86.7 g, Cholesterol 72.2 mg, Fat 18.4 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 4.8 g, Sodium 239.8 mg, Sugar 53.1 g

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