Sticky Honey Cake Recipes

HONEY BUN CAKE

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.

HONEY CAKE III

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.

DEVONSHIRE HONEY CAKE

Steps:

• Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line a 20cm round loosebottomed cake tin. Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
• Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
• Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
• Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.

STICKY GOOEY HONEY CAKE

Steps:

• Pour the mix in a cake pan (preferably disposable given the nature of the recipe).
• Pour the honey in the cake pan.
• Beat vigorously for at least 5 minutes or so, so the honey will mix in with the cake mix. You will not need water or eggs or any other ingredients.
• Bake for 45 minute at 350. Do not expect the mix to be solid.
• Put mix in refrigerator for at least one and a half hours so it will solidify somewhat.
• Thaw for at least 30 minutes.

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.