Apple Cider Honey Cake Recipes

APPLE CIDER DOUGHNUT CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon and the nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack; place cooling rack over waxed paper.
• Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Press 2 tablespoons cinnamon mixture up side and top of cake with hand. Let stand 20 minutes. Repeat with remaining cinnamon mixture. Cool completely, about 1 hour.
• Store loosely covered at room temperature.

APPLE CIDER DOUGHNUT CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, beat the dry cake mix, apple cider, apple sauce, water, and eggs. Add in the cinnnamon (¼ tsp,) brown sugar and vanilla to the cake mix batter. (See "recipe options" in notes)
• Pour mix into a well greased & floured bundt pan (we used Baker's Joy. This has flour in it to make sure it doesn't stick.)
• Place bundt pan on center rack and bake for 40-45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready. Remove from heat and allow to cool on a wire rack for 20 minutes.

APPLE CIDER HONEY CAKE

Steps:

• Prepare the apple cider butter: Combine apples, light brown sugar and butter or oil in a medium saucepan over medium-high heat until mixture comes to a simmer. Reduce heat to low and cook, stirring occasionally, until mixture is reduced and appears soft and golden, 15 to 20 minutes.
• Let mixture cool slightly, then transfer to a large measuring cup and add enough apple cider to make 3 cups/710 milliliters. Transfer mixture to a food processor or blender and purée until smooth. (This can be made up to 1 day ahead.)
• Prepare the cake: Arrange a rack in the middle of the oven and heat to 325 degrees. Generously grease a 10-inch Bundt pan.
• In a large bowl, whisk together flour, salt, baking soda, baking powder and cinnamon.
• In another large bowl, whisk together eggs, prepared apple cider butter, honey, melted butter or oil and whiskey. Whisk in the dry ingredients until smooth.
• Pour batter into prepared pan and bake for 50 to 60 minutes or until firm to the touch and a cake tester comes out clean. Cool for 30 minutes, then carefully unmold cake and let cool completely on a wire rack. Before serving, transfer cake to a platter and dust with confectioners' sugar.

OLIVE-OIL-AND-APPLE-CIDER CAKE

Steps:

• Place the apples and 1/2 cup apple cider in a small saucepan. Cover and bring to a boil. Lower the heat and simmer for 10 minutes, or until the apples are falling apart. Mash the apples with a fork to make a coarse applesauce.
• Preheat the oven to 325 degrees. Brush a bundt pan or 10-inch tube pan with a light coating of the olive oil. Dust the pan with 1 tablespoon of the flour and tap out any excess.
• Combine the flour, baking powder and salt in a bowl and set aside. Stir together the remaining cider and 1/2 cup of the applesauce.
• In a large bowl, whip the eggs with the sugar until tripled in volume, about 8 minutes. Fold in 1/3 of the dry ingredients until just combined. Fold in half of the cider-applesauce mixture. Gently fold in the olive oil, deflating the batter as little as possible. Alternate the remaining dry ingredients and the cider mixture, ending with dry ingredients. Gently pour the batter into the prepared pan and bake for 1 hour and 10 minutes or until a toothpick inserted in the middle of the cake comes out clean.
• Put the cake on a rack to cool completely. Serve with applesauce or fruit compote and whipped cream, if desired.

APPLE CIDER HONEY CAKE

Steps:

• For the cake: Creaming method. Spray and line with parchment paper, 2 - 8" pans. One, 1/3 (1# 1.2oz) full, the other 2/3rds (2# 2.4oz) full. Bake in 350 degree (F) oven until toothpick comes out clean, around 45 minutes for the 2/3 full pan. Cool the cake layers and cut one into two equal layers. Wrap in plastic wrap separately and place in frige until ready to assemble. For the filling: peel, core and slice the apples (whatever thickness you desire). Place them in a bowl of cold water until ready to use. Combine dry ingredients. Strain the apples and place them in a saute pan with the tablespoon of butter. Sprinkle the dry ingredients over and saute until the apples are tender. You may add a little water if the filling begins to dry out before the apples are tender. For the glaze: place ingredients in a large sauce pot, bring to a boil, reduce to a simmer and cook for 2-3 minutes. Swirl the pan to combine ingredients if necesary. Let sit to thicken for approximately 30 minutes. To assemble: place one cake layer on a cake stand or plate, cover with 1/2 of the filling, place another cake round centered on top and repeat with remaining cake filling. After placing the last cake round centered on top, pour over warm (slightly cooled and thickend) caramel apple cider glaze. Enjoy.

APPLE CIDER VINEGAR AND HONEY WITH CINNAMON (WEIGHT LOSS DRINK )

Steps:

• Take a glass or a jar, add a tablespoon of apple cider vinegar concentrate in it.
• Add in a tablespoon of lemon extract concentrate to the glass.
• Pour in a glass of water.
• Add a teaspoon of honey to the drink.
• Add cinnamon in powdered form as per requirement. Be careful in adding as it can give a strong smell. If required and not finding tastier, it can be skipped.
• Stir all the ingredients well.
• Serve.