PERFECT HONEY CAKE
I've tried many many honey cake recipes, and this is my favorite, both for depth of flavor and ease of production. It's basically a one-bowl cake, freezes very very well, and can be made in a variety of sizes. I got this from Amit Women's cookbook (Efrat chapter, Chicago), and can barely read the page because of all the spills on it. Even my mom, an extraordinary baker, has begun to use this recipe instead of her own. A perfect Rosh Hashana/Sukkot treat!
Provided by Sarah Chana
Categories Dessert
Time 1h5m
Yield 24-27 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the first 3 ingredients.
- In a separate bowl, combine the flour, baking powder, spices and baking soda.
- Add the flour mixture to the wet stuff, alternating with the coffee; beat well.
- Put into one greased 9"x13" pan (or, alternatively, three 8" square pans).
- Bake at 325F--60-90 minutes for the large pan, 60 minutes for the three smaller pans.
Nutrition Facts : Calories 98.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 26.4, Sodium 72.8, Carbohydrate 21.9, Fiber 0.5, Sugar 11.7, Protein 1.9
HONEY CAKE III
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
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 its velvety chocolate glaze and snowy flakes of sea salt, this dressed-up honey cake is perfect for Rosh Hashanah.
Provided by Kemp Minifie
Categories Cake Chocolate Dessert Bake Rosh Hashanah/Yom Kippur Honey Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (10-inch) Bundt cake
Number Of Ingredients 22
Steps:
- For cake:
- Heat oven to 350°F with rack in middle. Generously spray pan, including center tube, with baking spray.
- Whisk together flour, baking powder and soda, salt, and spices in a large bowl.
- Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined.
- Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.
- Pour batter into pan (it's liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes.
- Let cake cool in the pan on a rack for 20 minutes.
- Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack (see Cooks' Notes) and cool completely.
- For glaze:
- Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined.
- Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth.
- Let glaze stand, stirring occasionally, until thickened slightly, but still pourable.
- Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set.
- Just before serving, sprinkle glaze lightly with flaky sea salt, if using.
FAVORITE HONEY CAKE
Every year come September I always get requests for my Honey Cake recipe.Half of the Mother's in my older son's class have been making it for years! If you like a moist Honey Cake and a super easy recipe - this is it!I originally got this recipe from one of my nieces and adapted it.
Provided by Tante B
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, mix together the eggs, honey, sugar and oil until well blended. Tip: Measure the oil first and use the same measuring cup for the honey- it will slide right out!
- In a separate bowl combine the remaining dry ingredients.
- Add approximately 1/3 of the dry ingrdients to the honey mixture. Mix.
- Add 1/3 of the coffee. Mix.
- Repeat process, adding 1/3 dry ingredients and 1/3 coffee until everything is mixed together.
- Grease a baking form/pan (I use a Silicon Kugelhopf form, 16cm high & 24cm wide, which makes a beautiful presentation) with margarine and coat with coconut flakes.
- Pour batter into form.
- Bake at 350 degrees Fahrenheit for approximately 1 hour.(Baking time varies depending upon what form you use.Check that toothpick comes out clean - if crumbs are on it, that's fine)
Nutrition Facts : Calories 231.6, Fat 8.4, SaturatedFat 1.2, Cholesterol 26.4, Sodium 111.4, Carbohydrate 37.8, Fiber 0.6, Sugar 25.6, Protein 2.5
RUSSIAN HONEY CAKE
There are 3 different ways to make this cake...the hard way, the harder way, and the way we're gonna do it--the hardest way. Because it's that worth it. The tiny amount of bitterness we get from the burnt honey really is the secret here, and the slightly tangy whipped cream frosting provides a bit of acidity and lovely light texture; and unlike other frostings, it's not too sweet.
Provided by Chef John
Categories World Cuisine Recipes European Eastern European Russian
Time 9h55m
Yield 12
Number Of Ingredients 12
Steps:
- Pour honey into a deep saucepan over medium heat. Boil until a shade darker and caramel-like in aroma, about 10 minutes. Turn off heat and whisk in cold water.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat (such as Silpat®). Place a mixing bowl and a whisk in the refrigerator.
- Place a large metal bowl over the lowest heat setting on the stovetop. Add butter, sugar, 1/4 cup of the burnt honey, and regular wildflower honey. Let sit until butter melts, 5 to 7 minutes.
- Meanwhile, combine baking soda, salt, and cinnamon in a small bowl.
- Whisk butter mixture and let sit until very warm to the touch. Whisk in eggs. Keep mixture over low heat until it gets very warm again; whisk in baking soda mixture. Remove from heat. Sift in flour in 2 or 3 additions, stirring well after each, until batter is easily spreadable.
- Transfer about 1/2 cup batter onto the prepared baking sheet. Spread into an 8- or 9-inch circle using an offset spatula. Shake and tap the pan to knock out any air bubbles.
- Bake in the preheated oven until lightly browned, 6 to 7 minutes. Remove liner from the pan and let cake layer continue cooling until firm enough to remove, 6 to 7 minutes. Invert cake onto a round of parchment paper.
- Repeat until you have a total of 8 cake layers, letting each cool on an individual parchment round. Trim edges using a pizza wheel to ensure they are the same size; save scraps for crumb mixture.
- Spread remaining batter onto the lined baking sheet. Bake in the preheated oven until edges are dry, about 10 minutes. Remove from the oven and cut into small pieces; toss with reserved cake scraps.
- Return to the oven and continue to bake until browned, 7 to 10 minutes more. Let cool completely, 15 to 20 minutes. Transfer to a resealable bag and beat into fairly fine crumbs using a rolling pin. Set aside.
- Remove the bowl and whisk from the refrigerator. Pour in heavy cream. Whisk until soft peaks form. Add remaining burnt honey and sour cream; continue whisking until stiff peaks form.
- Place a cake layer on a parchment paper round on top of a pizza pan or serving plate. Spread a cup of frosting evenly on top, almost to the edge. Repeat with cake layers and frosting, pressing the layers in smooth-side down. Place last cake layer smooth-side up. Frost the top and sides of the cake. Cover with crumbs; clean any excess crumbs around base.
- Cover with plastic wrap and refrigerate at least 8 hours, to overnight. Transfer to a cake stand using 2 spatulas. Cut and serve.
Nutrition Facts : Calories 795 calories, Carbohydrate 84.6 g, Cholesterol 243.6 mg, Fat 48.7 g, Fiber 1.2 g, Protein 9.5 g, SaturatedFat 29.5 g, Sodium 484.7 mg, Sugar 51.9 g
HONEY CAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-by-5-inch loaf
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees. Butter a 9-by-5-inch loaf pan, and line the bottom and sides with buttered parchment paper.
- In a large bowl, stir to combine hot water and honey. Add salt, sugar, baking soda, and baking powder; stir to dissolve. Add rum, fennel seeds, nutmeg, cinnamon, and crystallized ginger; stir to combine. Gradually add rye flour, and mix well; gradually add all-purpose flour, and continue stirring. Add orange zest, raisins, and almonds, stirring for about 25 strokes to fully combine.
- Transfer batter to prepared pan, and bake for 10 minutes. Reduce oven temperature to 350 degrees and continue to bake until deep brown and a skewer inserted in the center of the cake comes out clean, about 80 minutes.
- Transfer pan to a wire rack to cool. Remove cake from pan, turn it on its side, and remove the parchment paper. When cake is completely cool, wrap in aluminum foil and allow to sit at room temperature for 1 to 2 days to allow the flavor to develop.
- Cut cake into 1/2-inch slices, and cut each slice in half. To serve, spread with unsalted butter, top with warm applesauce, and drizzle with honey.
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