Honey Bundt Cake Recipe 395

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch Bundt pan or 2 loaf pans.
• In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened. Fold in the apples and nuts. Transfer batter to prepared pan or pans (see Cook's Note).
• Bake Bundt cake until a toothpick inserted into the crown comes out clean, about one hour. (Start checking for doneness after 50 minutes.) Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan. If desired, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.

Steps:

• Set oven to 325 degrees.
• Set oven rack to middle position.
• Grease a Bundt pan.
• In a bowl, sift together flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; set aside.
• In a small saucepan bring honey JUST to a boil; remove from heat, and stir in tea and grated lemon peel; set pan aside and cool slightly.
• In a bowl, beat eggs for about 5 minutes, or until thick, pale and frothy.
• Beat in oil and vanilla or brandy (if using).
• Beat in sugar 2 tablespoons at a time until well blended.
• Alternately fold in flour and honey mixture (batter will be fairly thin).
• Add/fold in raisins.
• Pour batter into prepared Bundt pan.
• Bake in center oven for 60-70 mins, or until cake tests done.
• To make glaze: in a small bowl, whisk together, 1/2 cup icing sugar and 4 tsp fresh lemon juice to make a glaze, drizzle over cake.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease a fluted tube pan (such as Bundt®) with 2 tablespoons butter. Add 1/4 cup sugar; shake pan gently until sides are evenly coated with sugar.
• Combine remaining 2/3 cup butter and 1 3/4 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
• Mix flour, baking powder, and salt together in a bowl. Beat flour mixture into the butter mixture alternately with sour cream, beginning and ending with flour mixture and beating batter well after each addition.
• Mix brown sugar and cinnamon together in a small bowl.
• Pour 1/3 of the batter into the prepared pan. Sprinkle 1/2 of the brown sugar-cinnamon mixture over the batter. Repeat once more. Pour remaining batter on top. Swirl batter with a butter knife.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 5 minutes; invert onto a wire rack to cool completely.

Steps:

• Heat the oven to 325 degrees. Cream the butter and sugar together. Blend in the egg yolks, one at a time and beat until the batter is fluffy. Stir in the honey. Sift the cake flour with other dry ingredients, add to egg yolk mixture and gently blend. Add sour cream and blend. Beat separated egg whites until stiff, then gently fold into the batter. Pour into Bundt cake pan that has been coated with baking spray. Bake at 325 degrees for 50-55 minutes or until an inserted toothpick removes cleanly. Cool on wire rack. Combine honey glaze ingredients and pour over cooled cake.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).
• Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
• To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.

Steps:

• For cake:
• Heat oven to 350°F with rack in middle. Generously spray pan, including center tube, with baking spray.
• Whisk together flour, baking powder and soda, salt, and spices in a large bowl.
• Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined.
• Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.
• Pour batter into pan (it's liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes.
• Let cake cool in the pan on a rack for 20 minutes.
• Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack (see Cooks' Notes) and cool completely.
• For glaze:
• Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined.
• Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth.
• Let glaze stand, stirring occasionally, until thickened slightly, but still pourable.
• Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set.
• Just before serving, sprinkle glaze lightly with flaky sea salt, if using.