I chatted w/ my friend Jen a bit yesterday, and wished her a Happy Rosh Hashanah. My honey Ted ran into the mention of 'Honey Cake' when he was cruising the net. It was a rainy day yesterday, so I checked out a few recipes, and decided to make my first 'Honey Cake'. It turned out pretty tasty. There are many ways to make it, but this is how I did mine.
if you use organic products, then it's Mama Earth yummy
- Healthier verison- switch out eggs for egg whites and the margarine w/ 8 oz of applesauce of pumpkin
decaf coffee, minus the alcohol.. make it gulten free by using 'Rice Flour'.
Pre-heat the oven to 350
You can bake it in:
-angel food cake pan/ or bundt pan- 50-60 minutes
-9x13 sheet style- 45-55 minutes
-3 8x4 1/2 inch loaf pans-40-45 minutes
Baking time can vary depending on the pan and your oven. When it springs away from the pan when you lightly touch the middle part of it, then it's done. The fork/toothpick test works too!
I used a bundt pan and lined it with parchment foil paper. Make sure you grease the pan, and the parchment part of the linng of the pan..foil part on on face down on the pan. I used Crisco butter spray. I believe the parchment foil paper caused my cake to bake a bit quicker in about 53 minutes in the bundt pan.
3 1/2 cups of flour
1 TB (yes table spoon, if seems like a lot) baking powder
1 tsp baking soda
1/2 tsp salt
4 tsps cinnamon
1/2 tsp ground cloves
1 tsp all spice or apple pie spice (what I used)
1 cup of margarine/butter melted (2 sticks)
1 cup Honey (I used Good Flow clover honey)
1 1/2 cups granulated sugar
1/2 cups brown sugar
3 eggs (room temp)
2 tsps vanilla (put in the coffee)
1 cup warm coffee (I used a French press and then added the vanilla to it before I put in mixture)
1/4 cup dark rum ( you can use bourbon/whiskey.. if not alcohol more coffee is suggested)
Cinnamon Chip Honey Glaze:
- 1 cup of cinnamon chips (Hershey's is really good..melt really nicely too)
- 1/2 cup of honey
- 3 TBs rum
- water.. used a bit here and there while it was melting to make the glaze a bit thinner. Be careful, or you might have to add more of the chips/honey to make it thicker again.
I didn't use nuts, but you can use chopped walnuts or sliced almonds. you put them on top of the mixture once in the pan and bake.
Large bowl: Whisk flour, baking powder, baking soda, salt and spices. Make a well in the center and add the melted margarine/butter, honey, sugars, eggs, coffee w/ vanilla and alcohol
-Mix w/ an electric mixer on low until it is all mixed up. Make sure no dry ingredients are sticking to the bottom. The mixture is more runny than normal cake mixture. Pour in the bundt pan. Bake.
-Let cool (on a wire rack if you have one) for about 20 minutes. Take the cake out of the pan, and have it on the serving dish you plan to store the cake. You can add honey for topping or make the glaze I used while the cake was still warm. It gets in the cake and makes it even more tasty.
While the Honey Cake is cooling a bit. Make the yummy glaze. In a small sauce pan melt the cinnamon chips, honey and rum. Add water to make it a bit thinner for the glaze. After the cake has cooled enough to remove it from the pan on the serving plate it will be stored, spoon the glaze over the cake. Let it set for a bit. The glaze will get in the cake..even yummier. Cool Whip is yummy with it. This cake has more of a Gingerbread feel to it. I think a chocolate honey glaze would be yummy too! I may try that next time, since I'm a choc-o-holic.. LOL!