Honey Soaked Walnut Cake Recipes

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GREEK HONEY CAKE



Greek Honey Cake image

Very moist cake, often found at Greek food festivals.

Provided by Jan O'Leary Merzlak

Categories     World Cuisine Recipes     European     Greek

Time 1h10m

Yield 12

Number Of Ingredients 14

1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon orange zest
¾ cup butter
¾ cup white sugar
3 eggs
¼ cup milk
1 cup chopped walnuts
1 cup white sugar
1 cup honey
¾ cup water
1 teaspoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.
  • In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.
  • Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.
  • For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.

Nutrition Facts : Calories 423.3 calories, Carbohydrate 62.3 g, Cholesterol 77.4 mg, Fat 19.3 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 8.4 g, Sodium 196.3 mg, Sugar 53 g

HONEY-WALNUT POUND CAKES



Honey-Walnut Pound Cakes image

From Betty's Soul Food Collection... Make two loaf cakes with one step-saving pound cake recipe.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 16

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1 cup water
1/2 cup chopped walnuts
1/3 cup butter, softened
1/4 cup honey
3 eggs
1/2 cup Betty Crocker™ Rich & Creamy butter cream frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8x4-inch or two 9x5-inch loaf pans.
  • In large bowl, beat cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • Bake 8-inch loaves 37 to 45 minutes, 9-inch loaves 34 to 42 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
  • In microwavable bowl, microwave uncovered on Medium (50%) 15 seconds. Spread frosting over tops of loaves, allowing some to drizzle down sides. Store loosely covered.

Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 50 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 21 g, TransFat 1/2 g

HONEYED WALNUTS



Honeyed Walnuts image

Use these to top our Warm Vanilla Cider.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 3

1 cup finely chopped walnuts
3 tablespoons honey
Pinch of coarse salt

Steps:

  • Preheat oven to 350 degrees. Combine walnuts, honey, and salt in a bowl. Toss to coat, and spread in a single layer onto a parchment-lined baking sheet. Bake, tossing occasionally, until toasted, about 15 minutes. Let cool.

PASSOVER HONEY NUT CAKE IN SOAKING SYRUP



Passover Honey Nut Cake in Soaking Syrup image

Provided by Marcy Goldman

Categories     Cake     Fruit Juice     Nut     Brunch     Dessert     Bake     Passover     Orange     Walnut     Spring     Kosher     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 19

Cake
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup vegetable oil
3 eggs
3 tablespoons orange juice
1 teaspoon finely minced orange zest
1/4 teaspoon salt
1/4 teaspoon ground cinnamon ( or 1/2 teaspoon for a more pronounced cinnamon flavor)
1/2 cup matzoh cake meal
1/2 cup finely chopped hazelnuts or almonds
1 cup finely chopped walnuts
Soaking Syrup
2/3 cup granulated sugar
1/4 cup honey
1/3 cup orange juice
1/4 cup water
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350°F. Generously grease a 7-inch round layer cake pan (if you do not have one, you can use a round foil pan of the same or similar size available in the supermarket baking aisle).
  • Cake:
  • In a medium-sized mixing bowl, using a wire whisk, beat the granulated and brown sugars with the oil and eggs until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan.
  • Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup.
  • Soaking Syrup:
  • In a medium saucepan, combine the ingredients. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well.
  • Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate. Allow it to stand for 2 to 4 hours to absorb the syrup. I prefer to refrigerate this cake so that while it is absorbing the liquid, it is also firming up. Also, chilling the cake offsets its sweetness and makes it easier to cut. Serve it on splayed muffin liners.

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