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.
HONEY & SPICE CAKE
This cake is tender and moist with tremendous depth of flavor, and the taste of honey shines through.
Provided by Jennifer Segal, modestly adapted (with permission) from Marcy Goldman's
Categories Desserts
Yield 12-14
Number Of Ingredients 16
Steps:
- I make this cake in three nonstick 8x4-inch loaf pans, but it can also be made in two nonstick 9x5-inch loaf pans or an angel food cake pan WITHOUT a removable bottom or a 9x13-inch sheetpan.
- Preheat the oven to 350°F. Spray the pan(s) with nonstick cooking spray and dust lightly with flour. If using an angel food cake pan, line the bottom with lightly greased parchment paper.
- In a very large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center and add the oil, honey, brown sugar, eggs, coffee or tea, orange juice, and orange liqueur and vanilla extract.
- Using a strong wire whisk or an electric mixer on low speed, mix the ingredients until well combined. The batter will be pourable.
- Pour the batter into the prepared pan(s). Place the pan(s) on 2 baking sheets stacked together and bake until the cakes are set, domed and spring back when you touch them gently in the center (the stacked sheet pans will prevent the bottom from browning too quickly). For loaf cakes, bake for 45-50 minutes; for angel cake pans, bake for 60 to 70 minutes; for sheet-style cake, bake for 40 to 45 minutes. Let the cake(s) stand for 15 minutes before removing from the pan(s). Run a butter knife along the edges of the pans to help the cakes release, then transfer to a wire rack to cool completely. Wrap the cake(s) in foil and store at room temperature for several days.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Facts : Calories 476, Fat 17g, Carbohydrate 76g, Protein 5g, SaturatedFat 2g, Sugar 51g, Fiber 1g, Sodium 219mg, Cholesterol 40mg
HONEY AND SPICE SNACK CAKE
The sweetness of honey, the bold flavors of nutmeg and cloves and the crunch of walnuts make for happy snacking. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first eight ingredients. Whisk the applesauce, eggs, oil and honey. Stir into dry ingredients just until moistened. Fold in walnuts., Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For optional ganache, place chocolate chips in a small bowl. In a microwave, heat cream for 20-30 seconds or just until bubbly. Pour over chocolate; whisk until smooth. Cool slightly; drizzle over cake.
Nutrition Facts : Calories 180 calories, Fat 7g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 173mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
SPICED HONEY DRIZZLE CAKE
Enjoy this fabulous honey cake made with mixed spice and ginger and a lovely honey butter drizzle topping. It's ideal for afternoon tea or elevenses
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin with baking parchment. Beat the butter and sugar with an electric whisk until creamy. Whisk in the honey, egg, milk, spices and a pinch of salt (don't worry if it curdles slightly, it will become a loose batter), then fold in the flour.
- Tip into the prepared loaf tin and bake for 45 mins until a skewer inserted in the middle comes out clean. Leave the cake to cool for 10 mins, then transfer to a wire rack to cool completely.
- For the glaze, melt the butter and honey in a small pan until smooth. Leave to cool until thickened, then drizzle over the top of the cooled cake. Leave to set before serving.
Nutrition Facts : Calories 298 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
HONEY AND SPICE LOAF CAKE
Make and share this Honey and Spice Loaf Cake recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 1h28m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F (160°C). Butter and flour a 9 x 5 x 3-inch metal loaf pan.
- Whisk first 6 ingredients in medium bowl to blend.
- Using electric mixer, beat honey, sugar, oil and eggs in large bowl until blended, about 3 minutes.
- Beat in dry ingredients in 2 additions.
- Beat in 1/2 cup boiling water. Stir in raisins.
- Transfer batter to prepared pan.
- Bake until cake is brown and tester inserted into center comes out clean, about 1 hour 10 minutes.
- Cool cake in pan 10 minutes.
- Turn out onto rack; cool completely. (Can be prepared 1 day ahead. Wrap cake and store at room temperature.).
Nutrition Facts : Calories 442.8, Fat 15.2, SaturatedFat 2.2, Cholesterol 46.5, Sodium 397.7, Carbohydrate 74.7, Fiber 1.9, Sugar 46.6, Protein 5.5
HONEY SPICE LOAF
Make and share this Honey Spice Loaf recipe from Food.com.
Provided by hectorthebat
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Grease the bottom and sides of a 9 by 5-inch loaf pan with oil, and line the bottom with parchment paper.
- Combine the milk, honey, and molasses in a small saucepan. Set over medium heat and heat the mixture without boiling, stirring with a spatula until dissolved. Set aside and let cool as you go on with the recipe.
- In a large mixing bowl, combine the flours, baking powder, baking soda, salt, and spices. In a small bowl, combine the ginger and/or orange peel, if using, with 2 teaspoons of the flour mixture and set aside.
- Form a well in the centre of the flour mixture. Pour in the milk mixture slowly and whisk in a circular motion, starting from the centre, until all the flour has been incorporated - the batter will be thin. Fold in the ginger and/or orange peel, if using. Pour the batter into the prepared loaf pan and bake for 40 to 50 minutes, until the surface is brown and a knife inserted in the centre comes out clean.
- Transfer to a rack to cool for 20 minutes. Run a knife along the sides of the pan to loosen the loaf, and unmould. Let cool completely, wrap in foil, and let rest at room temperature until the next day.
Nutrition Facts : Calories 219.4, Fat 2.7, SaturatedFat 1, Cholesterol 5.1, Sodium 280.1, Carbohydrate 47.1, Fiber 1.7, Sugar 24.9, Protein 4.2
HONEY SPICE BREAD
The texture of this bread is almost like a cake, so I usually serve slices of it for dessert. The loaf looks so festive with the pretty glaze drizzled on top. -Gaye O'Dell, Binghamton, New York
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 pieces).
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In a small saucepan, combine brown sugar and milk. Cook and stir over low heat until sugar is dissolved. Remove from heat., In a large bowl, whisk flour, baking powder, cinnamon, nutmeg and cloves. In another bowl, whisk eggs, honey, oil and brown sugar mixture until blended. Add to flour mixture; stir just until moistened., Transfer the batter to a greased 8x4-in. loaf pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean (cover top loosely with foil if needed to prevent overbrowning)., Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, stir glaze ingredients until smooth; drizzle over bread. Freeze option: Securely wrap cooled loaf in foil and then freeze. To use, thaw at room temperature. Glaze as directed.
Nutrition Facts : Calories 187 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 53mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
HONEY CAKE LOAF
Just in time for Easter, here is an easy bread you can make with the kids. Recipe: Homestyle Family Favorites Photo: Realfood.tesco.com
Provided by Ellen Bales
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. In a large bowl, mix the first nine ingredients together. Add honey and boiling water and stir together.
- 2. Pour the batter into a greased 9x5" loaf pan and bake in a preheated 350º oven for one hour.
- 3. Cool in pan for 10 minutes and then turn out of pan and cool on a wire rack.
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