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
MILK AND HONEY CAKE
The flavor of this ultrabuttery layer cake, adapted from Odette Williams's "Simple Cake" (Ten Speed Press, 2019), can be as mild or pronounced as you like, depending on the variety of honey you use. Clover honey will give you something gentle and mellow, while more assertive buckwheat or chestnut honey have more depth. You can serve the cake plain, with dollops of the whipped cream on the side, for a casual gathering, or frost and fill it, adding berries or other fruit, for a more celebratory affair. It makes an excellent birthday cake.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease two 8-inch round cake pans, line the bottoms with parchment paper and grease the parchment.
- Sift flour, baking powder, baking soda and salt into a large bowl.
- In a small bowl, beat eggs until smooth.
- In a medium bowl, stir together buttermilk, honey and vanilla.
- Using an electric mixer fitted with the paddle attachment, beat butter on medium speed to break it up, then gradually beat in sugar, continuing to beat until very light and fluffy, 2 to 3 minutes.
- With the mixer on medium speed, add eggs, 1 tablespoon at a time. If the mixture looks curdled at any point, add 1 tablespoon of the flour mixture to bind it back together.
- Reduce mixer to low and mix in a third of the flour mixture. Scrape down sides of bowl with a rubber spatula, then mix in half the buttermilk mixture. Mix in another third of the flour mixture, scraping down sides of bowl, then mix in remaining buttermilk mixture followed by remaining flour. Scrape down bowl.
- Scrape batter evenly into prepared pans and smooth tops with a spatula. Bake until the cake springs back when lightly pressed, and a toothpick inserted into center of the cake comes out clean, 30 to 40 minutes.
- Transfer to a wire rack to cool for 10 minutes. Run an offset spatula or butter knife around edges of pan to loosen cakes, then unmold onto the rack, remove parchment and allow to cool completely.
- Just before serving, whip the cream with a drizzle or two of honey, to taste (up to 2 tablespoons if you like it sweet). Frost the top of one cake, top with the remaining cake then frost the top of the stacked cake. Drizzle with additional honey and garnish with berries, if you like.
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.
WARM HONEY CAKE
Make and share this Warm Honey Cake recipe from Food.com.
Provided by keribarr
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to moderate (180°C).
- Grease a 20 cm round baking dish.
- Sift flower& baking powder.
- Add sugar to flour& mix.
- Beat egg and milk.
- Add egg mixture and the melted 3 tablespoons margarine to flour and blend gently (Do not overmix).
- Bake for 30 minutes.
- Melt the honey and 3 Tablespoons margarine.
- Pour over hot baked cake and serve.
Nutrition Facts : Calories 417.9, Fat 19.6, SaturatedFat 4.7, Cholesterol 50.8, Sodium 596.6, Carbohydrate 56.3, Fiber 0.9, Sugar 29.7, Protein 6
HOLIDAY HONEY CAKE
Thirty-five years ago, I gave a friend of mine a platter of my assorted home-baked Christmas cookies. The next day, she brought over slices of this delicious cake, which she made for Hanukkah. Naturally, we exchanged recipes and my family and I have been enjoying this moist and flavorful honey cake ever since! I top my cake with a creamy caramel glaze. -Kristine M. Chayes, Smithtown, New York
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. Sift flour, sugar, baking powder, baking soda, cinnamon, salt, cloves and ginger together twice; place in another large bowl., In a small bowl, whisk egg yolks, coffee, honey and oil until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 50-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours., In a small heavy saucepan, melt butter. Stir in brown sugar and milk. Bring to a boil; cook over medium heat until sugar is dissolved. Stir in confectioners' sugar and vanilla; cook until thickened, about 5 minutes., Run a knife around sides and center tube of pan. Remove cake to a serving plate and add glaze.
Nutrition Facts : Calories 452 calories, Fat 9g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 350mg sodium, Carbohydrate 89g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.
HONEY CHEESECAKE
Make and share this Honey Cheesecake recipe from Food.com.
Provided by Dave5003
Categories Cheesecake
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Have ingredients at room temperature. Beat cream cheese smooth and fluffy.
- Beat in honey and vanilla.
- Blend in eggs.
- Pour into a buttered and crumb lined 9 inch springform pan.
- Place in a hot water bath.
- Bake in a 350F oven until set ( about 1 1 /2 hours or less ). Remove from waterbath to cool on rack.
- Chill over night before serving.
Nutrition Facts : Calories 416, Fat 33.6, SaturatedFat 20.6, Cholesterol 184.4, Sodium 297.5, Carbohydrate 21.2, Fiber 0.1, Sugar 19, Protein 9.4
WARM HONEYED PEAR CAKE
Provided by Florence Fabricant
Categories dessert, side dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch springfrom pan using about half a tablespoon of the butter.
- Toss the pears with the lemon juice and set aside.
- Sift flour with three tablespoons of the sugar, the baking powder and salt into a bowl. Cut in five tablespoons of the butter until the mixture resembles coarse meal. This step may be done in a food processor, first blending the dry ingredients, then pulsing in the butter.
- Beat the egg and milk together and lightly stir into the butter-and-flour mixture until a soft, sticky dough forms.
- Spread the dough in the baking pan and sprinkle with the remaining tablespoon of sugar. Arrange the pears on top and drizzle with about a third of a cup of the honey. Dot with remaining butter.
- Bake 50 minutes to an hour, until nicely browned.
- Remove from the oven and serve while still warm, first removing the sides of the pan and drizzling the top of the cake with the remaining honey.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 145 milligrams, Sugar 35 grams, TransFat 0 grams
WARM HONEY CAKE
A gluten free hot milk sponge, drenched in honey, and served warm with whipped cream: heavenly.
Provided by Justine Wall
Time 40m
Yield Serves 8
Number Of Ingredients 27
Steps:
- Cream the eggs and sugar in a Kitchenaid or similar appliance, for about 4 minutes.
- n a small saucepan, melt the butter and milk and bring to melting point: take off the heat the minute it reaches this point, do not allow to boil.
- Add the flour, baking powder and vanilla to the eggs and sugar, and mix for a few seconds, then add the hot liquid, and mix once more. As I said, the mixture will be runny- but do not worry about this.
- Scrape the sides of your mixing bowl well, and pour the mixture into your lined and buttered tin, and bake in a preheated oven (180 degrees celsius) for 25-30 minutes. Remember always to check the inside of the cake with a skewer to see if it's done.
- Remove from the oven and allow to rest in the tin for 25 minutes, then gently ease out, remove the baking parchment from the bottom of the cake. Place the sponge on a platter, plate or cake stand.
- To make the honey sauce, simply heat the butter and honey in a saucepan till slightly simmering. Remove from the heat.
- Take a skewer, and make little holes in the top of the cake, so that the sauce can seep into the cake properly. Spoon the golden buttery honey over the cake, slowly, and gently, ensuring that each spoonful is absorbed by the sponge. I reserve a little buttery honey, only a few spoonfuls, to drizzle over the top of the cream layer once I've decorated it.
- Whip the 300ml of double cream briefly- really, all of 30 seconds to a minute: you just want a spreadable consistency. Spread the honey over the top of the cake, drizzle with the golden honey sauce, and decorate, if you fancy it, with edible flowers such as Primroses or the like.
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- Preheat oven to 350°. Line a 9” round cake pan with parchment and grease with cooking spray.
- In another large bowl, using a hand mixer, beat butter and honey together until butter is smooth and mixture is light and creamy.
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