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 WHEAT BREAD
This recipe produces two beautiful, high loaves that have wonderful texture and slice very well. The tempting aroma of this bread baking can cut the chill from a cool autumn day. It's a tribute to the goodness of wheat. -Dorothy Anderson, Ottawa, Kansas
Provided by Taste of Home
Time 1h
Yield 2 loaves.
Number Of Ingredients 8
Steps:
- In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 99 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 19g carbohydrate, Fiber 3g protein.
HONEY WHEAT CAKE
Provided by Frank Bruni
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. Butter a 7-inch springform cake pan. Using an electric mixer, beat together 8 ounces cream, the brown sugar and egg. Gradually add flour, mixing well.
- Beat in warm honey and chopped nuts. Mix well, about 30 seconds. Add baking soda and mix again until well blended, about 30 seconds. Turn into cake pan and smooth top. Bake until a toothpick inserted into center comes out clean, about 1 1/2 hours. Allow to cool slightly, then remove from pan. Serve with remaining 6 ounces cream passed on the side, for spreading on slices.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 21 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 152 milligrams, Sugar 17 grams, TransFat 0 grams
EASY PUFFED WHEAT CAKE
This recipe has been around longer than I have. It is one of those recipes that I never mess up. I make this for school lunches and press into muffin tins for perfect lunch-size pieces. It never lasts long in our house.
Provided by AlbertaGurl
Categories Desserts Chocolate Dessert Recipes
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Pour cereal into a large bowl.
- Melt butter in a saucepan over medium-low heat. Stir brown sugar, corn syrup, cocoa powder, and vanilla extract into melted butter; cook until mixture begins to bubble, 5 to 10 minutes. Remove saucepan from heat, pour butter mixture over cereal, and stir to until cereal is coated. Spoon and press cereal mixture into muffin cups or a 9x13-inch casserole dish.
Nutrition Facts : Calories 185.7 calories, Carbohydrate 35.1 g, Cholesterol 13.6 mg, Fat 5.4 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 3.3 g, Sodium 50.5 mg, Sugar 21.6 g
EXCELLENT PUFFED WHEAT CAKE
Steps:
- Line a 9x13-inch baking pan with parchment paper.
- Place puffed wheat cereal in a large bowl.
- Combine brown sugar, butter, corn syrup, and cocoa in a saucepan. Bring to a boil; cook, stirring constantly, until sugar is dissolved, about 2 minutes. Remove from heat. Stir in vanilla extract.
- Pour sugar mixture over puffed wheat cereal in the bowl; stir until cereal is evenly coated. Spread evenly into the lined pan. Cool until set, about 30 minutes. Cut into squares.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 21.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 50.3 mg, Sugar 11.7 g
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13 EASY WHOLE WHEAT CAKE RECIPES TO TRY - INSANELY GOOD
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5/5 (2)Published Oct 13, 2022Category Desserts, Recipe Roundup
- Cinnamon Swirl Apple Coffee Cake (Whole Wheat) There’s something so classic about an apple cinnamon coffee cake. I can’t quite put my finger on why it’s so darn good.
- Healthy Chocolate Cake (Whole Wheat, with Gluten-Free and Vegan Options) Have you been looking for a solid chocolate cake recipe to impress all your people?
- Applesauce Whole Wheat Cake. This cake is moist, dense, and super yummy! And classic spices make it taste just like the holidays. It features applesauce and raisins, which add sweetness and moisture to it.
- Banana Cake. One bite of this cake, and you’ll go bananas for the flavor. Even though it’s vegan, all your non-vegan friends will love it, too. This recipe features four bananas for optimum flavor.
- Apple Cinnamon Cake (Whole Wheat Flour) This delectable apple cinnamon cake tastes exactly like fall feels. It’s seriously cozy. Whether you enjoy it warm or cold, it’s fabulous.
- Carrot Cake. If you were to describe a cake as hearty, it would be carrot cake. Maybe it has to do with the veggies inside. Or maybe it’s the warm spices, dense texture, and delicious extras.
- Whole Wheat Vanilla Birthday Cake. I’ll admit, I tend to find vanilla kind of plain. I know that technically, it’s a very complex flavor. But it just doesn’t taste that way to me, especially when chocolate is an option.
- Healthier Lemon Loaf Cake. You can’t go wrong with a good lemon loaf. They’re light, bright, and scrumptious. And although this recipe is healthier, it tastes just as good as any lemon loaf!
- Lemon Olive Oil Cake. Take your tastebuds on a trip to Italy with every bite of this cake. Rich, fruity olive oil and vivid lemon are common ingredients in Italian cooking.
- Whole Wheat Olive Oil Tea Cake (Vegan) Many cultures around the world have dedicated time to enjoying tea (or coffee) and treats. It’s practically a ceremony in and of itself.
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