Grandmas Honey Cake Non Dairy Recipes

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.

Steps:

• In a large bowl, combine all the dry ingredients together.
• Combine all the wet ingredients together in another bowl.
• Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth.
• Pour batter into a greased 9 x 13 inch pan.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Let cool in pan. When cool sprinkle with confectioners' sugar.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a two 8-inch baking dishes.
• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Mix honey into creamed butter-egg mixture.
• Sift flour, baking powder, and baking soda into a separate bowl. Slowly mix flour mixture, alternating with the coffee, into honey mixture until batter is just mixed. Fold almonds and raisins into batter; add orange zest, vanilla extract, and cinnamon into batter. Pour batter into the prepared baking dishes.
• Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.

Steps:

• Sift together dry ingredients.
• Add butter to milk; keep hot.
• Beat eggs until thick and lemon-coloured (about 3 minutes at high speed on mixer).
• Gradually add sugar, beating constantly at medium speed for 4 to 5 minutes.
• Quickly add flour ingredients to egg mixture; stir just until blended.
• Stir in hot milk mixture and vanilla: blend well.
• Pour into a 9 x 1 1/2 " round pan.
• Bake at 350 degrees for 25-30 minutes.
• Cool cake in pan; about 15 minutes; then remove to rack.
• Top with your favorite icing or: 1 1/2 cup icing sugar, add milk until creamy texture (about 3 tbsp) and a slpash of vanilla.
• Enjoy!

Steps:

• Preheat oven to 300 degrees; generously grease and flour two 9x5 loaf pans.
• In a large1-quart saucepan, combine the coffee and honey and bring to a boil; let cool.
• In a large mixing bowl, beat the egg; stir in the oil and brown sugar.
• In another large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and ginger.
• Stir in the nuts and raisins; (the recipe said that Grandpa Sid always said, "Not enough nuts!" so Grandma always put extra in---smile).
• Alternately stir the dry flour mixture and the wet honey mixture into the egg mixture.
• Pour the batter into the loaf pans and bake for 70 minutes or until the cakes are springy to the touch.
• Let cool for 10 minutes, then turn onto wire cooling racks to cool.
• Wrap tightly in foil and let sit for 24 hours, so that the flavor of the honey has time to develop.

Steps:

• Preheat oven to 350 degrees.
• Combine all cake base ingredients and mix well.
• Pat into lightly greasted 13x9 baking pan.
• Prepare filling.
• Beat cream cheese until smooth.
• Add eggs and vanilla.
• Add butter and beat.
• Add powdered sugar and mix well.
• Pour over cake mixture.
• Bake for 40-45 minutes.
• You want the center to be a little gooey, so make sure not to overbake.

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!