HONEY CAKE II
This honey cake is a great dessert for dinners surrounding the Jewish holiday of Rosh Hashanah, but also just for a tasty honey cake any time you want one.
Provided by Sandy in Baltimore
Categories World Cuisine Recipes European German
Time 1h30m
Yield 16
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Oil two loaf pans and line bottoms with parchment paper; grease the parchment as well.
- Sift together the flour, salt, baking powder, baking soda, cinnamon and allspice. In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins; stir into batter.
- Divide batter between the two prepared loaf pans. Sprinkle with reserved slivered almonds.
- Bake in preheated oven until a tester inserted in the center of each cake comes out clean, 65 to 75 minutes. Let cool 10 minutes and remove from pan.
- To Make Glaze: combine 1 1/2 cups honey, lemon juice, lemon zest and water in a saucepan. Bring to a boil over medium-high heat. When glaze reaches a thick consistency, remove from heat and drizzle over warm cake.
Nutrition Facts : Calories 452.2 calories, Carbohydrate 97 g, Cholesterol 46.5 mg, Fat 7.2 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 0.8 g, Sodium 183.2 mg, Sugar 73.7 g
HONEY CAKE RECIPE
I highly recommend to make the cake 1-2 days ahead of time. It will taste better and the flavors will be stronger. Keep it in the fridge but serve it at room temperature. If you want a super fluffy and airy cake, you can use the same recipe but separate the eggs. When the recipe calls for mixing eggs with sugar and honey, use only the egg yolks. After mixing all the ingredients, whisk the egg whites with a mixer until they form soft peaks, then gently fold into the batter using a spatula.
Provided by Shiran
Number Of Ingredients 14
Steps:
- Preheat oven to 340°F/170°C. Grease a 9×5-inch loaf pan.
- In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, cloves, and cardamom/nutmeg. Set aside.
- In a mixer bowl fitted with the whisk attachment, whisk together eggs, granulated sugar, and honey on medium-high speed until light and fluffy, 2-3 minutes. On low speed and with the mixer running, slowly add the oil and vanilla extract and beat until combined. Turn off mixer. Beat in the flour mixture in 3 additions, alternating with the coffee/tea in 2 additions, starting and ending with the flour. Beat until smooth. Do not over mix.
- Pour the batter into prepared loaf pan. Sprinkle with nuts. Bake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10 minutes, then remove from pan and set on a wire rack to cool completely.
- The cake tastes better a day after it's made. It's best served at room temperature. Cake will keep for 5 days in an airtight container in the refrigerator.
MOIST HOLIDAY HONEYCAKE
Spiced fragrant honey cake is a tradition on Rosh Hashanah (the Jewish New Year, which generally falls in September). Unfortunately, most honey cakes turn out to be dry, brick-like things, inedible except with a hot beverage. Some call honey cake the fruitcake of the Jewish people. BUT NOT THIS ONE! This cake is genuinely moist and yummy. It will serve about 12 guests at a holiday meal, but I promise that your family will chisel away at it until it's gone before the morning comes.
Provided by Amybobamy
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 17
Steps:
- Place an oven shelf in an upper position in oven, and preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt® pan) with cooking spray.
- In a bowl, whisk together the unbleached flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together the canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated. Pour the batter into the prepared pan.
- Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning the cake out onto a serving platter.
Nutrition Facts : Calories 554.5 calories, Carbohydrate 87.3 g, Cholesterol 46.5 mg, Fat 20.4 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 308.7 mg, Sugar 58.1 g
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
HONEY CAKE WITH HONEY CREAM CHEESE FROSTING
Because honey keeps baked goods moist, it gives both staying power and flavor to this decadent cake, while the cream cheese frosting adds a welcome tang.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees with rack in center. Butter an 8-by-8-by-2-inch baking pan. Lightly dust with flour, tapping out excess. Set aside. In a medium bowl, whisk together the flour, salt, and nutmeg, and set aside. In a small bowl, whisk together the eggs and vanilla, and set aside.
- In bowl of electric mixer fitted with paddle attachment, beat butter on medium-high until light and fluffy, scraping down sides of bowl as necessary, about 3 minutes. Add sugar and honey; beat mixture until light and fluffy, about 3 minutes.
- Add egg mixture a few tablespoons at a time, beating well for 2 to 3 minutes after each addition. Raise speed to high, and beat, scraping down sides of bowl as necessary, until very thick and light in color, 4 to 5 minutes.
- Add flour mixture in 3 batches, beating just to combine after each addition. Pour batter into prepared pan.
- Bake until a wooden skewer inserted in the center comes out clean, 40 to 50 minutes. Transfer to a wire rack for 5 minutes. Turn cake out of pan and place on the wire rack, right side up, to cool completely.
- Transfer cake to serving platter. Using an offset spatula, spread the frosting evenly over the top of the cake.
HONEY CAKE
Categories Cake Coffee Dessert Bake Kid-Friendly Quick & Easy Rosh Hashanah/Yom Kippur Whiskey Kosher Honey Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Put oven rack in middle position and preheat to 350°F. Oil loaf pan well and dust with flour, knocking out excess.
- Whisk together flour, cinnamon, baking soda, salt, baking powder, and ginger in a small bowl. Whisk together honey, oil, and coffee in another bowl until well combined.
- Beat together eggs and brown sugar in a large bowl with an electric mixer at high speed 3 minutes. Reduce speed to low, then add honey mixture and whiskey and mix until blended, about 1 minute. Add flour mixture and mix until just combined. Finish mixing batter with a rubber spatula, scraping bottom of bowl.
- Pour batter into loaf pan (batter will be thin) and bake 30 minutes. Cover top loosely with foil and continue to bake until cake begins to pull away from sides of pan and a wooden pick or skewer inserted in center comes out clean, about 30 minutes more. Cool on a rack 1 hour.
- Run a knife around side of cake, then invert rack over pan and invert cake onto rack. Turn cake right side up and cool completely.
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
RUSTIC HONEY CAKE
When my boys were young, they couldn't drink milk but they could have yogurt. This was a cake they could eat. And it's one dessert that doesn't taste overly sweet, which is always a nice change of pace. -Linda Leuer, Hamel, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease a 9-in. cast-iron skillet., In a large bowl, beat butter and honey until blended. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, whisk flour, baking powder and salt; add to butter mixture. Transfer batter to prepared skillet., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with fruit, additional honey and, if desired, chopped pistachios., Freeze option: Securely wrap cooled cake in foil; freeze. To use, thaw at room temperature and top as directed.
Nutrition Facts : Calories 248 calories, Fat 9g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 257mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
QUICK AND EASY HONEY CAKE
Make and share this Quick and Easy Honey Cake recipe from Food.com.
Provided by Sueie
Categories Dessert
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180C (375F).
- Place flour and sugar in a bowl.
- In another bowl combine butter, eggs, honey and sour cream mix until well combined.
- Add butter mixture to dry ingredients and stir until just combined.
- Spoon mix into ring tin and bake 30 minutes or until cooked when tested with a skewer.
HONEY BUN CAKE
"I take along recipe cards to hand out when I bring this moist, fluffy cake to school socials," writes Kathy Mayo from Winston-Salem, North Carolina. "It always goes quickly."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a large bowl, combine dry cake mix, egg whites, sour cream and applesauce. Beat on low speed until moistened. Beat on medium for 2 minutes. , Pour half into a greased 13-in. x 9-in. baking pan. Combine brown sugar and cinnamon; sprinkle over batter. Cover with remaining batter; cut through with a knife to swirl. Bake until a toothpick comes out clean, 35-40 minutes. Cool on a wire rack., For glaze, combine confectioners' sugar, milk and vanilla until smooth; drizzle over warm cake.
Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 198mg sodium, Carbohydrate 36g carbohydrate, Fiber 1g fiber), Protein 2g protein.
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.
More about "warmhoneycake recipes"
BEST HONEY CAKE RECIPE - HOW TO MAKE HONEY CAKE - DELISH
From delish.com
5/5 (3)Total Time 45 mins
- 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.
RUSSIAN HONEY CAKE – SMITTEN KITCHEN
From smittenkitchen.com
SPICED HONEY CAKES - DAVID LEBOVITZ
From davidlebovitz.com
INDIAN BAKERY STYLE HONEY CAKE - COOKING FROM HEART
From cookingfromheart.com
HONEY CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
HONEY CAKES RECIPE - OLIVEMAGAZINE
From olivemagazine.com
HONEY CAKE | METRO
From metro.ca
HONEY CAKE (INDIAN BAKERY STYLE) - DASSANA’S VEG RECIPES
From vegrecipesofindia.com
THE MOST AMAZING RUSSIAN HONEY CAKE | CLEOBUTTERA
From cleobuttera.com
NO-BAKE HONEY CAKE - LET THE BAKING BEGIN!
From letthebakingbegin.com
HONEY CAKE | LUCY WAVERMAN'S KITCHEN
From lucywaverman.com
HONEY CAKE RECIPE - BBC FOOD
From bbc.co.uk
THE BEST RUSSIAN HONEY CAKE - MOMSDISH
From momsdish.com
HONEY CAKE - JAMIE GELLER
From jamiegeller.com
HONEY CAKE -TESTED UNTIL PERFECT - SHE LOVES BISCOTTI
From shelovesbiscotti.com
HONEY & SPICE CAKE - ONCE UPON A CHEF
From onceuponachef.com
HONEY CAKE - BROWN EYED BAKER
From browneyedbaker.com
HONEY CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HONEY CAKE WITH VANILLA ICING - CHATELAINE
From chatelaine.com
ROSH HASHANAH HONEY CAKE RECIPE — MOIST AND DELICIOUS
From allwaysdelicious.com
QUICK AND EASY HOECAKES (FRIED CORNBREAD) )
From gritsandpinecones.com
HONEY BUN CAKE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
THE PERFECT HONEY CAKE RECIPE | JAMIE OLIVER
From jamieoliver.com
HONEY CAKE RECIPE | MYRECIPES
From myrecipes.com
HONEY CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
FLUFFY HONEY CHEESECAKE | LOVEFOODIES
From lovefoodies.com
EASY MOIST HONEYBUN CAKE | I HEART RECIPES
From iheartrecipes.com
HONEY BUN CAKE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
ABSOLUTELY PERFECT HONEY POUND CAKE - BAKING SENSE®
From baking-sense.com
HOW TO MAKE A MOIST AND WONDERFUL HONEY CAKE - YOUTUBE
From youtube.com
HONEY CAKE {FROM SCRATCH} - CAKEWHIZ
From cakewhiz.com
HONEY ALMOND CAKE - ONE SARCASTIC BAKER
From onesarcasticbaker.com
HONEY CAKE — APRILCROWELL.COM
From aprilcrowell.com
WARM BUTTER CAKE RECIPE - PLUM DELUXE
From plumdeluxe.com
THE BEST HONEY CAKE RECIPE FOR ROSH HASHANAH | EPICURIOUS
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love