My Grandmothers Honey Cake Recipes

GRANDMA'S HONEY CAKE (NON-DAIRY)

Steps:

• Preheat oven to 150°C (300°F). Line a 31 cm x 21 cm (12" x 8") tin with baking paper.
• In a large mixing bowl, beat the egg whites, gradually adding sugar until the mixture is very thick (about 3 min with an electric mixer on high speed).
• In a small mixing bowl, beat egg yolks until pale and creamy. Add honey and oil, and mix until combined.
• Fold the honey mixture into the egg whites.
• Add chopped walnuts and flour. In a tablespoon, combine baking soda with vinegar (the mixture will fizz) and add to mixing bowl. Beat on high speed until well combined.
• Pour into prepared tin and bake for 50 min, or until a skewer inserted in to the centre comes out clean.
• Cool cake in tin. To serve, slice into diamond-shaped slices and arrange on a platter.

MY GRANDMOTHER'S HONEY CAKE

Steps:

• Preheat oven to 325 degrees F. Coat two 4- x 8-inch loaf pans with cooking spray.
• In a small bowl, combine honey and baking soda; mix well and set aside.
• In a large bowl, beat eggs, oil, vanilla, and sugar. Add coffee and wine; mix well. Add remaining ingredients and the honey mixture and beat until thoroughly combined. Pour into loaf pans.
• Bake 60 to 65 minutes, or until toothpick inserted in center comes out clean.

GRANDMA'S HONEY BUN CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly oil a 9x13-inch baking pan.
• Combine cake mix, sour cream, eggs, and oil in a bowl. Beat with an electric mixer for 3 minutes. Pour half of the batter into the prepared baking pan.
• Mix brown sugar and cinnamon together in a small bowl. Sprinkle over batter in the pan. Carefully pour the remainder of the batter over the cinnamon-sugar layer.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
• Mix confectioners' sugar, milk, and vanilla together in a bowl. Poke holes in the hot cake with a fork and pour sugar mixture over the top of the cake. Let cake cool completely before serving, about 30 minutes.

GRANDMA'S HONEY CAKE - GLUTEN-FREE VARIATION

Steps:

• Preheat oven to 150°C (300°F) if fan-forced, 160°C (320°F) if not. Line a 31 cm x 21 cm (12" x 8") tin with baking paper.
• In a large mixing bowl, start beating the egg whites (optionally add a few drops of concentrated lemon juice or a pinch of cream or tartar to strengthen the foam). Gradually add sugar, continuing to beat until the mixture is very thick (about 3 min with an electric mixer on high speed).
• In a small mixing bowl, beat egg yolks until pale and creamy. Beat in the honey, oil, and optionally a piece of honeycomb the size of a tablespoon.
• In a cup, combine the almond meal and cornflour and mix with a spoon until no lumps remain. Gradually beat this flour into the honey mixture.
• In a tablespoon, combine baking soda with vinegar (the mixture will fizz) and add to honey mixture. Beat on high speed until well combined.
• Add the chopped walnuts.
• Fold the honey mixture into the egg whites. Stir very carefully using a spoon until just combined; do not beat again. The batter will be thick but airy, like a mousse.
• Pour batter into prepared tin and bake for 50 min, or until a skewer inserted in to the centre comes out clean.
• Do not open the oven immediately; turn off the heat and leave the cake for at least 10 mins in the cooling oven before removing it.
• Cool cake in tin. To serve, slice into diamond-shaped slices and arrange on a platter. Keeps well at room temperature for several days, and magically keeps improving!