Easy Honey Cake Recipes

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HONEY CAKE



Honey cake image

Try James Martin's super easy honey cake recipe for a bee-autiful afternoon tea. The honey you use will have quite an impact on the flavour of the cake - from a light orange blossom to a rich chestnut honey.

Provided by James Martin

Categories     Cakes and baking

Yield Serves 8

Number Of Ingredients 9

170g/6oz clear honey
140g/5oz butter
85g/3oz light muscovado sugar
2 eggs, beaten
200g/7oz self raising flour, sieved
water
55g/2oz icing sugar
1 tbsp clear honey
hot water

Steps:

  • Preheat oven to 180C/350F/Gas 3 and butter and line the bottom of a 7in/18cm cake tin.
  • Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.
  • Remove from the heat and mix in the eggs and flour.
  • Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.
  • Cool slightly in the tin before turning out onto a wire rack.
  • While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water. Trickle over the cake in whatever design takes your fancy.

HONEY CAKE RECIPE



Honey Cake Recipe image

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

1 and 1/4 cups (175g) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves (, optional)
1/4 teaspoon ground cardamom or nutmeg (, optional)
2 large eggs
1/2 cup (100g) granulated sugar
1/2 cup (120 ml) honey
1/3 cup (80 ml) canola oil (or vegetable, safflower)
1/2 cup warm coffee or tea ((mix 1/2 cup hot water with 1 teaspoon instant coffee or 1 tea bag))
1/2 teaspoon vanilla extract
1/4 cup (25g) sliced almonds, pecans or walnuts, optional

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.

RUSSIAN HONEY CAKE



Russian Honey Cake image

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

¾ cup wildflower honey
3 tablespoons cold water
14 tablespoons unsalted butter, cut into slices
1 cup white sugar
¾ cup wildflower honey
6 large cold eggs
2 ½ teaspoons baking soda
¾ teaspoon fine salt
1 teaspoon ground cinnamon
3 ¾ cups all-purpose flour
4 cups cold heavy whipping cream
¾ cup sour cream

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

QUICK AND EASY HONEY CAKE



Quick and Easy Honey Cake image

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

1 3/4 cups self raising flour
3/4 cup sugar
150 g butter, melted
3 eggs, lightly beaten
1/2 cup honey
3/4 cup sour cream

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 CAKE (LEKACH)



Honey Cake (Lekach) image

Provided by Food Network

Time 3h10m

Yield 2 loaves

Number Of Ingredients 12

3/4 cup packed brown sugar
1/3 teaspoon table salt
1/3 cup beaten eggs (2 large eggs)
1/3 cup vegetable oil
1 1/3 cups dark honey, preferably buckwheat (See Cook's Note)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2/3 cup water
1 1/2 teaspoons baking soda
3 1/3 cups white rye flour
1 to 2 cups whole or sliced nuts and/or glace fruit (optional)

Steps:

  • Preheat the oven to 225 degrees F with a rack in the middle of the oven. Grease and flour or line with parchment paper two 8 1/2- by 4 1/2-inch loaf pans.
  • In the bowl of a mixer, combine the brown sugar, salt, eggs, oil, honey, cinnamon, cloves and allspice and mix, using the flat (paddle) beater at low-medium speed until well blended, 6 to 7 minutes. Add the water and baking soda and continue mixing until blended.
  • Add the flour 1 cup at a time, letting each addition blend before adding the next. Continue beating for about 10 minutes. The batter will be loose, stringy and very, very sticky.
  • Pour the batter into the prepared loaf pans, top with nuts and/or fruit, if desired.
  • Bake 2 to 2 1/2 hours or until done.
  • Remove to a rack and let cool for 10 to 15 minutes before turning the cakes out of the pans.

HONEY CAKE III



Honey Cake III image

This is an easy-to-make recipe, and it tastes great. It's a simple cake made from scratch, flavored with honey and orange.

Provided by SNOWWHITE934

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 11

1 cup white sugar
1 cup honey
½ cup vegetable oil
4 eggs
2 teaspoons grated orange zest
1 cup orange juice
2 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, combine sugar, honey, oil, eggs and orange zest. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 62.6 g, Cholesterol 62 mg, Fat 11 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 2 g, Sodium 264.5 mg, Sugar 41.8 g

EASY HONEY CAKE



Easy Honey Cake image

Make and share this Easy Honey Cake recipe from Food.com.

Provided by Chef99999

Categories     Dessert

Time 1h

Yield 1 Cake, 4-6 serving(s)

Number Of Ingredients 9

3 eggs
1 cup sugar
1 cup honey
1 teaspoon baking powder
1 lemon, juice of
1/2 cup butter
3/4 cup milk
1 teaspoon baking soda
2 cups flour

Steps:

  • Preheat oven to 175 degrees Celsius.
  • Mix the first 7 ingredients together.
  • Add in baking soda and flour.
  • MIX.
  • Pour in pan
  • Bake for 45 minutes.
  • Take out and cool.

Nutrition Facts : Calories 970, Fat 29, SaturatedFat 16.9, Cholesterol 226, Sodium 648.5, Carbohydrate 171.2, Fiber 1.9, Sugar 120.3, Protein 13.2

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