Honey Cake Ii Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Oil two loaf pans and line bottoms with parchment paper; grease the parchment as well.
• Sift together the flour, salt, baking powder, baking soda, cinnamon and allspice. In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins; stir into batter.
• Divide batter between the two prepared loaf pans. Sprinkle with reserved slivered almonds.
• Bake in preheated oven until a tester inserted in the center of each cake comes out clean, 65 to 75 minutes. Let cool 10 minutes and remove from pan.
• To Make Glaze: combine 1 1/2 cups honey, lemon juice, lemon zest and water in a saucepan. Bring to a boil over medium-high heat. When glaze reaches a thick consistency, remove from heat and drizzle over warm cake.

Steps:

• In a large bowl, mix together the first 3 ingredients.
• In a separate bowl, combine the flour, baking powder, spices and baking soda.
• Add the flour mixture to the wet stuff, alternating with the coffee; beat well.
• Put into one greased 9"x13" pan (or, alternatively, three 8" square pans).
• Bake at 325F--60-90 minutes for the large pan, 60 minutes for the three smaller pans.

Steps:

• Preheat oven to 400 degrees. Butter a 9-by-5-inch loaf pan, and line the bottom and sides with buttered parchment paper.
• In a large bowl, stir to combine hot water and honey. Add salt, sugar, baking soda, and baking powder; stir to dissolve. Add rum, fennel seeds, nutmeg, cinnamon, and crystallized ginger; stir to combine. Gradually add rye flour, and mix well; gradually add all-purpose flour, and continue stirring. Add orange zest, raisins, and almonds, stirring for about 25 strokes to fully combine.
• Transfer batter to prepared pan, and bake for 10 minutes. Reduce oven temperature to 350 degrees and continue to bake until deep brown and a skewer inserted in the center of the cake comes out clean, about 80 minutes.
• Transfer pan to a wire rack to cool. Remove cake from pan, turn it on its side, and remove the parchment paper. When cake is completely cool, wrap in aluminum foil and allow to sit at room temperature for 1 to 2 days to allow the flavor to develop.
• Cut cake into 1/2-inch slices, and cut each slice in half. To serve, spread with unsalted butter, top with warm applesauce, and drizzle with honey.

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:

• Put oven rack in middle position and preheat to 350°F. Oil loaf pan well and dust with flour, knocking out excess.
• Whisk together flour, cinnamon, baking soda, salt, baking powder, and ginger in a small bowl. Whisk together honey, oil, and coffee in another bowl until well combined.
• Beat together eggs and brown sugar in a large bowl with an electric mixer at high speed 3 minutes. Reduce speed to low, then add honey mixture and whiskey and mix until blended, about 1 minute. Add flour mixture and mix until just combined. Finish mixing batter with a rubber spatula, scraping bottom of bowl.
• Pour batter into loaf pan (batter will be thin) and bake 30 minutes. Cover top loosely with foil and continue to bake until cake begins to pull away from sides of pan and a wooden pick or skewer inserted in center comes out clean, about 30 minutes more. Cool on a rack 1 hour.
• Run a knife around side of cake, then invert rack over pan and invert cake onto rack. Turn cake right side up and cool completely.

Steps:

• Add cake mix, oil, eggs, and sour cream to a large mixing bowl.
• Beat with an electric mixer on medium speed until well mixed.
• Spread half of the batter into a greased 13x9 inch baking pan.
• In a smaller bowl, add the brown sugar, pecans, and cinnamon; stir to mix.
• Sprinkle mixture evenly over the batter.
• Spread the remaining batter over the pecan mixture.
• Bake at 350 degrees for about 45 minutes or until golden brown.
• In a bowl, stir the powdered sugar, milk, and vanilla until it is thin enough to spread.
• Take a toothpick and prick the surface of the warm cake several times.
• Spread the sugar glaze over the cake.
• Let cool for 1 hour.