HONEY AND WHISKY CAKE
Make and share this Honey and Whisky Cake recipe from Food.com.
Provided by AZPARZYCH
Categories Dessert
Time 45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 375 degrees F.
- Grease two 7 inch sandwich tins.
- Cream the butter and sugar together in a bowl; add the orange rind.
- Beat in the eggs one at a time and whisk until the mixture is pale and fluffy Sift in about half the flour and add the wiskey; fold into the mixture.
- Sift in the remaining flour and fold inches.
- Divide the mixture equally between the two tins and smooth the tops.
- Bake for 20-25 minutes until light golden.
- Turn out on to a wire rack to cool.
- To make the icing:
- Put the butter into a mixing bowl; add the honey and one tablespoon of the orange juice.
- Sift in the icing sugar slowly and work the mixture gradually until the ingredients are combined.
- Sandwich the cakes together with half of the buttercream.
- Smooth the remainder over the top of the cake and decorate with the toasted almonds.
Nutrition Facts : Calories 502.9, Fat 25.1, SaturatedFat 15.2, Cholesterol 140.3, Sodium 470.4, Carbohydrate 62.3, Fiber 0.6, Sugar 45.8, Protein 4.7
SCOTTISH HONEY AND WHISKEY CAKE WITH BUTTER ICING
This is a very yummy cake. The orange, creamy icing and the whiskey all compliment each very well. A great dessert for a dinner party. Posted for Zaar World Tour 05
Provided by Amis227
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cream the butter and sugar together, add the orange rind and beat in the eggs, one at a time.
- Whisk until the mixture is pale and fluffy. Sift in half the self-raising flour and pour in the whiskey.
- Fold in to the mixture and sift in the remaining flour and again fold in gently.
- Grease two seven inch sandwich tins and divide the mixture between the two, smoothing the tops.
- Bake for 20-25 minutes in an oven at 375°F/190°C (Gas Mark 5) until the cake is a light golden color.
- Turn onto a wire rack to allow it to cool.
- Butter Icing:.
- Put the butter, honey and orange juice in a mixing bowl.
- Slowly sift in the sugar and work the mixture until well combined.
- To prepare the cake, use half the butter cream as a sandwich between the two halves of the cake and spread the rest smoothly on the top. Add the toasted almonds as decoration.
BOURBON HONEY CAKE
Steps:
- Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don't worry; the batter will be very liquid!
- Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.
SPICED HONEY DRIZZLE CAKE
Enjoy this fabulous honey cake made with mixed spice and ginger and a lovely honey butter drizzle topping. It's ideal for afternoon tea or elevenses
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin with baking parchment. Beat the butter and sugar with an electric whisk until creamy. Whisk in the honey, egg, milk, spices and a pinch of salt (don't worry if it curdles slightly, it will become a loose batter), then fold in the flour.
- Tip into the prepared loaf tin and bake for 45 mins until a skewer inserted in the middle comes out clean. Leave the cake to cool for 10 mins, then transfer to a wire rack to cool completely.
- For the glaze, melt the butter and honey in a small pan until smooth. Leave to cool until thickened, then drizzle over the top of the cooled cake. Leave to set before serving.
Nutrition Facts : Calories 298 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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