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
SPICED-UP HONEY CAKE
Provided by David Waltuck
Categories Cake Ginger Dessert Bake Mother's Day Rosh Hashanah/Yom Kippur Spice Honey Cinnamon Potluck Nutmeg Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cake; serves 10
Number Of Ingredients 18
Steps:
- 1. Preheat the oven to 350°F. Oil a 12-cup Bundt pan or 13 x 9-inch rectangular cake pan.
- 2. First, make the cake: Combine the honey, oil, coffee, and vanilla in a small saucepan and heat, stirring constantly, until the mixture is well blended. Remove it from the heat and let cool.
- 3. Place the flour, cinnamon, ginger, nutmeg, coriander, baking soda, baking powder, and salt in a large bowl and stir to blend.
- 4. Place the eggs and sugar in a medium-size bowl and beat with a mixer on medium speed until the mixture is pale yellow and very thick, 5 minutes.
- 5. Pour the honey mixture into the egg mixture and beat until well incorporated, 2 minutes. Stop the mixer occasionally and scrape down the sides until fully incorporated, 2 minutes more. Spread the batter evenly in the prepared pan and bake until the cake springs back when lightly touched with your finger and toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 5 minutes, then place the pan on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert It onto a rack to cool while you prepare the glaze.
- 6. Place the honey, sugar, and butter in a small saucepan and bring to a boil over medium heat, stirring constantly. Remove the glaze from the heat.
- 7. To glaze the cake, place it on a serving platter, Use a fork to gently poke holes all over the top of the cake. Brush on the glaze, letting it seep into the holes and down the sides. Serve the cake at room temperature.
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
More about "spiced up honey cake recipes"
SPICED HONEY CAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Category Carrot Cake RecipesCuisine British RecipesCalories 231 per serving
- Preheat the oven to 150°C/fan130°C/gas 2. Lightly butter and line a 900g loaf tin (about 22cm x 12cm x 7cm) with baking paper.
- Put the butter, sugars and honey in a pan and stir over a low heat until melted. Leave to cool slightly, then stir in the beaten eggs and milk.
- Sift the flour, salt, bicarbonate of soda, baking powder and all the spices except the caraway seeds into a mixing bowl and make a well in the centre. Add the butter mixture in batches, along with the caraway seeds, grated zest and candied peel, beating until smooth.
- Pour the batter into the tin, then bake for 1¼ hours or until firm to the touch and a skewer pushed into the centre comes out clean. Leave to cool in the tin for 10 minutes, then turn out and cool on a wire rack.
SPICED HONEY CAKE RECIPE FOR JEWISH NEW YEAR - THE …
From thespruceeats.com
3.8/5 (19)Total Time 1 hrCategory Dessert, Breakfast, Snack, CakeCalories 444 per serving
SPICED APPLE HONEY CAKE RECIPE - THE DIZZY COOK
From thedizzycook.com
HONEY & SPICE CAKE WITH CREAM CHEESE FROSTING - BAKING ENVY
From bakingenvy.com
HONEY SPICED MUG CAKE | CLUB HOUSE CA
From clubhouse.ca
SPICED HONEY CAKE - LA BOîTE
From laboiteny.com
SPICED-UP HONEY CAKE RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
APPLE SPICE UPSIDE DOWN CAKE - GRACEFUL LITTLE HONEY BEE
From gracefullittlehoneybee.com
HONEY SPICE CAKE WITH RUM GLAZE RECIPE - FOOD NEWS
From foodnewsnews.com
SPICED HONEY POUND CAKE | RECIPE
From kosher.com
SPICED-UP HONEY CAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SPICED HONEY CAKE
From thedessertedgirl.com
SPICED HONEY CAKE | SAINSBURY`S MAGAZINE | RECIPE | HONEY CAKE …
From pinterest.ca
BEST HONEY BUN CAKE RECIPE (DOCTORED UP BOX CAKE MIX!)
From bestdessertrecipes.com
ENJOY A SPICY NEW YEAR WITH THIS RICH & STICKY HONEY CAKE
From family-friends-food.com
PUMPKIN AND SPICE LOAF CAKE — A HONEY & CO RECIPE
From ft.com
SPICED HONEY CAKES - DAVID LEBOVITZ
From davidlebovitz.com
19 PUMPKIN PURéE RECIPES FROM CAKE TO PIE | BON APPéTIT
From bonappetit.com
SPICED HONEY CAKE WITH PEAR AND GINGER | RECIPE | KITCHEN STORIES
From kitchenstories.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