Pam Cakes With Buttered Honey Syrup Recipes

GRACE'S HONEY CAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13 inch pans.
• In a large bowl, cream together the butter and sugar until smooth. Stir in the honey and corn syrup, then beat in the eggs one at a time until the batter is light and fluffy. Stir in milk and vanilla. Combine the cocoa, cloves, allspice, cinnamon, nutmeg, salt, baking powder and flour; stir into the honey mixture until fully incorporated. Batter will be thick. Divide the batter evenly between the prepared pans, and spread flat.
• Bake for 20 to 25 minutes in the preheated oven. Do not over bake, or the cakes will not be chewy. Cut into squares while still warm, remove from the pan, and let cool. Frost with cream cheese frosting, and garnish each piece with a pecan half.

HONEY BUTTER SYRUP (GOES GREAT ON PANCAKES!)

Steps:

• Melt butter in a pot on the stove.
• Remove from heat and transfer to a bowl.
• Add honey (TIP: When measuring honey, add some oil to the measure so it won't stick as much), milk and spices.
• Stir and add to whatever you desire for a sweet treat that is moderately healthy!:).

STICKY HONEY CAKE

Steps:

• Preheat the oven to 190C/fan 175C/gas 5. Lightly grease a 20cm loaf tin, or a bundt pan (whichever you have).
• Start by creaming together the butter and the sugar in a free-standing electric mixer with the paddle attachment, if possible, or cream by hand by mixing together in a large bowl with a wooden spoon, until it is light and fluffy (should take about 3 minutes).
• Add the eggs one at a time, scraping down the sides of the bowl, until everything is well incorporated. Don't worry if the mixture looks curdled.
• Stir in the flour, gradually, to avoid getting any lumps and add the baking powder. Stir until the mixture is smooth and lump-free, and add the honey. Pour into the greased loaf tin and bake for 25 minutes in the pre-heated oven. Remove from the oven and cover in baking parchment to stop the top from burning. Bake for another 20 minutes, or until an inserted skewer comes out clean.
• Meanwhile, prepare the syrup. Whisk together the honey and the lemon juice. Once the cake has been removed from the oven, prick it all over with a skewer and pour over the syrup. The syrup will run down into the holes in the cake and make it wonderfully moist. Leave to cool, cut into slices and serve hot or cold.

HONEY CAKE I

Steps:

• Mix coffee in hot water, and then cool.
• In a large bowl, beat the yolks with the sugar until creamy. Add the oil and then the honey, beating after each addition. Beat until the mixture is smooth and creamy.
• Sift and then measure 3 cups of flour. Combine with salt, baking powder, baking soda, and spices. Add these dry ingredients alternately with the coffee to the honey mixture, stirring only until blended. Do not overmix.
• Whip egg whites until stiff. Fold in three additions into the batter. Pour into 2 greased 8 inch square pans.
• Bake at 325 degrees F (165 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the middle of cake comes out clean.

PAM-CAKES WITH BUTTERED HONEY SYRUP

Steps:

• Pancakes: combine the flour and next 4 ingredients in a bowl.
• In another bowl, whisk the buttermilk and eggs together; gradually stir egg mixture into the flour mixture.
• Gently stir in the butter (batter will be lumpy).
• Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet.
• Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked.
• Turn and cook 3-4 minutes or until golden brown.
• Place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes.
• Buttered Honey Syrup: do not make this ahead of time; heated honey will crystallize when cooled and will not melt if reheated.
• Melt butter in a small saucepan over med-low heat; stir in 1/2 cup honey and cook 1 minute or until warm.
• Drizzle over pancakes.