Honey Cake Recipes

RUSTIC HONEY CAKE

Steps:

• Preheat oven to 350°. Grease a 9-in. cast-iron skillet., In a large bowl, beat butter and honey until blended. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, whisk flour, baking powder and salt; add to butter mixture. Transfer batter to prepared skillet., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with fruit, additional honey and, if desired, chopped pistachios., Freeze option: Securely wrap cooled cake in foil; freeze. To use, thaw at room temperature and top as directed.

HONEY CAKE RECIPE

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.

DEVONSHIRE HONEY CAKE

Steps:

• Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line a 20cm round loosebottomed cake tin. Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
• Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
• Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
• Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.

HONEY CAKE

Steps:

• Preheat oven to 400 degrees. Butter a 9-by-5-inch loaf pan, and line the bottom and sides with buttered parchment paper.
• In a large bowl, stir to combine hot water and honey. Add salt, sugar, baking soda, and baking powder; stir to dissolve. Add rum, fennel seeds, nutmeg, cinnamon, and crystallized ginger; stir to combine. Gradually add rye flour, and mix well; gradually add all-purpose flour, and continue stirring. Add orange zest, raisins, and almonds, stirring for about 25 strokes to fully combine.
• Transfer batter to prepared pan, and bake for 10 minutes. Reduce oven temperature to 350 degrees and continue to bake until deep brown and a skewer inserted in the center of the cake comes out clean, about 80 minutes.
• Transfer pan to a wire rack to cool. Remove cake from pan, turn it on its side, and remove the parchment paper. When cake is completely cool, wrap in aluminum foil and allow to sit at room temperature for 1 to 2 days to allow the flavor to develop.
• Cut cake into 1/2-inch slices, and cut each slice in half. To serve, spread with unsalted butter, top with warm applesauce, and drizzle with honey.

RUSSIAN HONEY CAKE

Steps:

• To make the icing, put the honey into a small pan and cook over a medium heat for 5-10 minutes or until it turns a couple of shades darker, and stop just before it starts to smoke. Remove the pan from the heat and pour in 150ml of the double cream and the sea salt. Pour this mixture into a small bowl, cover and chill until fully cooled.
• Heat the oven to 200C/fan 180C/gas 6 and line with baking paper as many baking trays as you can fit into the oven at one time. Draw a 23cm-diameter circle on the back of each piece of paper - this will act as a template for the cake layers.
• To make the cake layers, put the butter, honey and sugar into a large pan, and cook for 5 minutes over a medium heat or until everything is melted and the mixture is bubbling and smelling toasty. Remove the pan from the heat and put aside to cool slightly, then pour into a bowl.
• Meanwhile, in a separate bowl, whisk together the dry ingredients. Put the eggs and vanilla extract into a jug and whisk briefly. Begin whisking the butter mixture, slowly pouring the eggs into the bowl (make sure you do whisk as otherwise the eggs could cook). Add the dry ingredients and mix in with a wooden spoon until fully combined. The finished result will resemble a slightly softer and more pliable gingerbread dough.
• Working while the dough is still a little warm, divide into 8 equal portions, putting aside and covering with a kitchen towel to prevent them from drying out. Working with one piece at a time, put a ball of dough onto one of the prepared pieces of baking paper, lightly flour and roll until they are very thin and just a little bigger than the template. Trim back to the 23cm circle and put the trimmings aside. Once you have rolled out as many as you can fit in the oven at once, bake for 8-9 minutes or until slightly firm to the touch and browning slightly around the edges. The finished cakes will be like gingerbread biscuits but with a little more flexibility. Slide the discs onto wire racks to cool and continue until all the discs are baked. To finish, bake all the scraps on a baking-paper-lined tray for 10-12 minutes or until fully dried out and a little crisp, plus a shade darker than the discs.
• To finish the icing, remove the honey mixture from the fridge and mix in the dulce de leche and the soured cream. In a large bowl, whisk the remaining double cream until it just holds soft peaks, then fold in the honey mixture. The final texture should not quite be soft peaks, it should still be a little fluid.
• To assemble, sandwich the honey cake layers with a little of the icing and then spread the remainder over the top and sides of the cake. Chill the cake in the fridge overnight so that the moisture in the filling can soak into the layers - this is essential to give the finished dish a more cake-like texture.
• When ready to serve, put the scraps of cake into a food processor and pulse until crumbs. Use them to cover the top and sides of the cake.

HONEY CAKE

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 III

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.