Honey Spice Snack Cake Recipes

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HONEY SPICE SNACK CAKE

Our Test Kitchen staff relied on ground cloves, applesauce and honey to give this scrumptious spice cake its down-home goodness. The light airy treat is sprinkled with a little confectioners' sugar.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 14



Honey Spice Snack Cake image

Steps:

  • In a large bowl, combine the first eight ingredients. Whisk the egg, applesauce, oil and honey. Stir into dry ingredients just until moistened. Fold in walnuts. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

Nutrition Facts : Calories 181 calories, Fat 7g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 172mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.

2 cups all-purpose flour
Sugar substitute equivalent to 3/4 cup sugar
2-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
2 eggs
3/4 cup unsweetened applesauce
1/4 cup canola oil
1/4 cup honey
1/4 cup finely chopped walnuts, toasted
1/2 teaspoon confectioners' sugar

HONEY AND SPICE SNACK CAKE

The sweetness of honey, the bold flavors of nutmeg and cloves and the crunch of walnuts make for happy snacking. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 16



Honey and Spice Snack Cake image

Steps:

  • In a large bowl, combine the first eight ingredients. Whisk the applesauce, eggs, oil and honey. Stir into dry ingredients just until moistened. Fold in walnuts., Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For optional ganache, place chocolate chips in a small bowl. In a microwave, heat cream for 20-30 seconds or just until bubbly. Pour over chocolate; whisk until smooth. Cool slightly; drizzle over cake.

Nutrition Facts : Calories 180 calories, Fat 7g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 173mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.

2 cups all-purpose flour
Sugar substitute equivalent to 3/4 cup sugar
2-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
3/4 cup unsweetened applesauce
2 eggs
1/4 cup canola oil
1/4 cup honey
1/4 cup finely chopped walnuts, toasted
OPTIONAL GANACHE:
1/4 cup dark chocolate chips
3 tablespoons heavy whipping cream

PUMPKIN SPICE CAKE (WITH HONEY FROSTING)

Make and share this Pumpkin Spice Cake (With Honey Frosting) recipe from Food.com.

Provided by dojemi

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 11



Pumpkin Spice Cake (With Honey Frosting) image

Steps:

  • Preheat oven to 350°.
  • Butter a 9-inch square baking pan.
  • In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice.
  • In a large bowl, whisk eggs, sugar, butter, and pumpkin purée until combined.
  • Add dry ingredients to pumpkin mixture, and mix gently until smooth.
  • Turn batter into prepared pan, and smooth top.
  • Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes.
  • Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
  • Honey Frosting:
  • In a medium bowl, whisk together bhe butter, cream cheese and honey until smooth.
  • Spread top of cooled cake with Honey Frosting. Cut cake into squares to serve.

Nutrition Facts : Calories 583.6, Fat 30.8, SaturatedFat 19, Cholesterol 128.9, Sodium 503.7, Carbohydrate 71.9, Fiber 1.3, Sugar 42, Protein 7.6

1/2 cup unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
2 large eggs
1 1/2 cups sugar
1 (15 ounce) can solid-pack pumpkin puree
1/2 cup unsalted butter, softened
1 (8 ounce) package softened cream cheese (or reduced-fat)
1/4 cup honey

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



Spiced honey drizzle cake image

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

100g salted butter , plus extra for the tin
100g light brown soft sugar
100g runny honey
1 large egg
100ml milk
1 tsp mixed spice
½ tsp ground ginger
150g self-raising flour
25g salted butter
25g runny honey

VANILLA SNACK CAKES

Despite some tall tales, Hostess Twinkies do not last forever. The box of Twinkies that my friends gave me as a gag gift were, in fact, hard as a rock in less than a year. These cream-filled chiffon cake snacks, made with real, unprocessed dairy and eggs and whole-grain flours, won't last nearly as long as preservative-laden Twinkies, but you will almost certainly gobble them up in no time at all.

Provided by Lara Ferroni

Categories     Dessert     Bake     Kid-Friendly     Back to School     Vanilla     Honey     snack     snack week     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 large snack cakes

Number Of Ingredients 12



Vanilla Snack Cakes image

Steps:

  • Preheat the oven to 350°F and lightly grease a canoe-style snack cake pan. If you don't have a snack cake pan, you can use 4-ounce loaf pans. Alternatively, create your own molds out of foil by shaping double thicknesses of aluminum foil around a spice bottle and setting the individual foil pieces next to each other in a cake pan.
  • Sift the spelt flour, ground millet flour, baking powder, and salt together and set aside.
  • In a dry mixer bowl with dry beaters, beat the egg whites until stiff, about 2 minutes. Transfer the beaten egg whites to a clean bowl and set aside.
  • In the same mixer bowl, add the sugar, honey, water, oil, egg yolks, and vanilla and beat for 1 minute. Add the flour mixture and beat until smooth, about 2 minutes. Fold in half of the beaten egg whites; once the first half is fully incorporated, fold in the second half.
  • Pour the batter into the prepared molds, filling them 2/3 of the way full. Bake until golden, 15 to 20 minutes, rotating the pans halfway through baking. Cool the cakes in the pan for at least 20 minutes, then remove to a wire rack and cool completely before filling with the Snack Cake Crème.
  • To fill the cakes, use a skewer or chopstick to poke 2 holes partially through the snack cake from the bottom, and wiggle around to hollow out some space. Use a piping bag fitted with a Bismarck (#230) tip or a very small star-shaped tip to fill the cake with the Snack Cake Crème.
  • To make raspberry snack cakes, make the snack cakes as directed. Coat each filled snack cake with raspberry jam and dust with shredded coconut. They will be sticky and delicious.
  • Or for Chocolate-Coated Snack Cakes, try dipping your snack cakes in melted chocolate.

3/4 cup (90 grams) white spelt or all-purpose flour
1/4 cup (30 grams) ground millet or cake flour
1 teaspoon baking powder
1/2 teaspoon salt
4 egg whites
1/3 cup (66 grams) cane sugar
2 tablespoons honey
1/4 cup (2 ounces) water
2 tablespoons safflower oil
4 egg yolks
1 teaspoon vanilla extract
1 batch (about 1 cup) Snack Cake Crème

PUMPKIN SPICE CAKE WITH HONEY FROSTING

This moist and delicious Pumpkin Spice Cake with Honey Frosting is a nice alternative to pumpkin pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h30m

Number Of Ingredients 11



Pumpkin Spice Cake with Honey Frosting image

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
  • In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
  • Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
  • Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
  • Spread top of cooled cake with honey frosting. Cut cake into squares to serve.

1/2 cup (1 stick) unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
2 large eggs
1 1/2 cups sugar
1 can (15 ounces) solid-pack pumpkin puree
1/2 cup (1 stick) unsalted butter, very soft
1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
1/4 cup honey

HONEY CAKE III

This is an easy-to-make recipe, and it tastes great. It's a simple cake made from scratch, flavored with honey and orange.

Provided by SNOWWHITE934

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 11



Honey Cake III image

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.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 62.6 g, Cholesterol 62 mg, Fat 11 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 2 g, Sodium 264.5 mg, Sugar 41.8 g

1 cup white sugar
1 cup honey
½ cup vegetable oil
4 eggs
2 teaspoons grated orange zest
1 cup orange juice
2 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon

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