Easy Honey Cake Recipes

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.
• Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

Steps:

• Mix coffee in hot water, and then cool.
• In a large bowl, beat the yolks with the sugar until creamy. Add the oil and then the honey, beating after each addition. Beat until the mixture is smooth and creamy.
• Sift and then measure 3 cups of flour. Combine with salt, baking powder, baking soda, and spices. Add these dry ingredients alternately with the coffee to the honey mixture, stirring only until blended. Do not overmix.
• Whip egg whites until stiff. Fold in three additions into the batter. Pour into 2 greased 8 inch square pans.
• Bake at 325 degrees F (165 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the middle of cake comes out clean.

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.

Steps:

• Heat oven to 350 degrees. Grease two 8-inch round cake pans, line the bottoms with parchment paper and grease the parchment.
• Sift flour, baking powder, baking soda and salt into a large bowl.
• In a small bowl, beat eggs until smooth.
• In a medium bowl, stir together buttermilk, honey and vanilla.
• Using an electric mixer fitted with the paddle attachment, beat butter on medium speed to break it up, then gradually beat in sugar, continuing to beat until very light and fluffy, 2 to 3 minutes.
• With the mixer on medium speed, add eggs, 1 tablespoon at a time. If the mixture looks curdled at any point, add 1 tablespoon of the flour mixture to bind it back together.
• Reduce mixer to low and mix in a third of the flour mixture. Scrape down sides of bowl with a rubber spatula, then mix in half the buttermilk mixture. Mix in another third of the flour mixture, scraping down sides of bowl, then mix in remaining buttermilk mixture followed by remaining flour. Scrape down bowl.
• Scrape batter evenly into prepared pans and smooth tops with a spatula. Bake until the cake springs back when lightly pressed, and a toothpick inserted into center of the cake comes out clean, 30 to 40 minutes.
• Transfer to a wire rack to cool for 10 minutes. Run an offset spatula or butter knife around edges of pan to loosen cakes, then unmold onto the rack, remove parchment and allow to cool completely.
• Just before serving, whip the cream with a drizzle or two of honey, to taste (up to 2 tablespoons if you like it sweet). Frost the top of one cake, top with the remaining cake then frost the top of the stacked cake. Drizzle with additional honey and garnish with berries, if you like.

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.

Steps:

• Preheat oven to 350°F. and generously butter a 12-cup bundt pan.
• Into a large bowl sift together flour, baking powder, cinnamon, baking soda, salt, and cloves. In a small bowl lightly beat eggs. Make a well in center of flour mixture and add eggs with remaining ingredients, whisking until combined well.
• Pour batter into pan and bake in middle of oven until a tester comes out clean, about 50 minutes. Cool cake in pan on a rack 20 minutes and turn out onto rack to cool completely. Cake may be kept in an airtight container at room temperature 1 week.