ZUCCHINI HONEY CAKE
This recipe comes from a Home Cooking magazine. I make it quite a lot, especially in the fall when there is lots of zucchini around, it has a wonderful honey taste, and very moist.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h25m
Yield 2 cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- Set oven rack to second lowest position.
- Oil and flour 2 medium or 3 mini loaf pans.
- In a mixing bowl using an electric mixer beat eggs well; add honey and oil, beat until well combined.
- Add zucchini and vanilla, mix.
- Sift dry ingredients, then add to egg mixture.
- Fold in nuts or raisins.
- Pour batter into prepared pan about 3/4 full.
- Bake for about 1 hour or until cake tests done.
HONEY CAKE I
This is an old German recipe. The cake improves with aging, so bake several days ahead.
Provided by Suzanne Stull
Categories World Cuisine Recipes European German
Yield 24
Number Of Ingredients 12
Steps:
- Mix coffee in hot water, and then cool.
- In a large bowl, beat the yolks with the sugar until creamy. Add the oil and then the honey, beating after each addition. Beat until the mixture is smooth and creamy.
- Sift and then measure 3 cups of flour. Combine with salt, baking powder, baking soda, and spices. Add these dry ingredients alternately with the coffee to the honey mixture, stirring only until blended. Do not overmix.
- Whip egg whites until stiff. Fold in three additions into the batter. Pour into 2 greased 8 inch square pans.
- Bake at 325 degrees F (165 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the middle of cake comes out clean.
Nutrition Facts : Calories 163.6 calories, Carbohydrate 30.1 g, Cholesterol 31 mg, Fat 4 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 154.2 mg, Sugar 18 g
HONEY ANGEL FOOD CAKE
The moistest, yummiest cake from mom, Hattie! She always made it, then taught me.
Provided by Shannon
Categories Desserts Cakes Angel Food Cake Recipes
Time 2h45m
Yield 12
Number Of Ingredients 7
Steps:
- Place a 10-inch tube pan in the oven. Preheat oven to 425 degrees F (220 degrees C).
- Beat egg whites with salt in a glass or metal bowl until foamy. Add cream of tartar and continue to beat until egg whites stand in peaks. Gradually add honey while beating continually to integrate until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Sift flour and white sugar together. Add 1/3 of the flour mixture into the egg whites and fold gently with a spoon to integrate; repeat in two more additions of the flour mixture to completely incorporate. Stir vanilla into the batter.
- Remove hot tube pan from the preheated oven. Pour the batter into the hot pan. Thump pan several times on a flat surface to break air bubbles in batter.
- Bake in the preheated oven until golden and the top springs back when lightly pressed, 22 to 25 minutes. Cool cake in pan on a wire pastry rack for at least 2 hours. Run a long, thin metal spatula or knife around edge of pan to loosen cake from pan.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 38.1 g, Fat 0.1 g, Fiber 0.2 g, Protein 4.3 g, Sodium 148.4 mg, Sugar 28.5 g
HONEY-ZUCCHINI BREAD
This is a great, spicy zucchini bread that is sweetened only with honey. Make this on a Saturday morning to enjoy with your coffee.
Provided by evelynathens
Categories Quick Breads
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190C).
- Butter two 8 x 4 inch loaf pans.
- Beat eggs well.
- Add oil, then honey (put honey in measuring cup after oil because the oiled cup will allow the honey to drip out more easily) and vanilla.
- Stir in zucchini.
- Mix dry ingredients together.
- Stir into zucchini along with nuts.
- Pour into the prepared loaf pans.
- Bake for 45-55 minutes, or until tested done.
- Cool in pans for 15 minutes before turning out.
ZUCCHINI CAKE
Make and share this Zucchini Cake recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix dry ingredients.
- Combine oil and eggs with vanilla; add to dry ingredients, mix well.
- Add zucchini, stir until combined well.
- Fold in walnuts.
- Place in greased 13x9 baking pan.
- Bake at 350* for 40 minutes, or until pick comes out clean.
Nutrition Facts : Calories 305.9, Fat 17.4, SaturatedFat 2.4, Cholesterol 46.5, Sodium 211.8, Carbohydrate 35.3, Fiber 0.9, Sugar 25.6, Protein 3.5
HONEY BUTTER ZUCCHINI BREAD
This recipe is ooey gooey good. The bread is moist, sweet and rich.
Provided by Bonnie Marie
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 3h30m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. Stir together the flour, cinnamon, nutmeg, and salt in a bowl until blended. Set aside.
- Whisk eggs, sugar, oil, butter, honey, and vanilla together in a large bowl. Stir in zucchini, walnuts, and coconut. Add the flour mixture and stir until well combined. Divide the batter between the prepared loaf pans.
- Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely. Store loaves overnight in plastic bags for best flavor.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 33.4 g, Cholesterol 33.4 mg, Fat 13.7 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 4.8 g, Sodium 334.1 mg, Sugar 20.5 g
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