September 22, 2010

Honey Cake

Recipes for Honey Cakes abound every September, so I just had to try one out. This is an adaption of Marcy Goldman's Majestic and Moist New Year's Honey Cake. It's really a spice cake that has honey in it, and I can imagine it being fabulous with carrot pulp folded in and a luscious cream cheese frosting on top.

I've had this cake for breakfast, afternoon snack, and dessert... all in one day... that's how good this cake is.

Honey Cake (recipe has been adjusted for altitude)

Whisk together in a medium bowl:
1/2 c. granulated sugar
1/4 c. brown sugar (very lightly packed)
1/2 c. olive oil
1/2 c. honey
2 T. cornstarch
2 eggs
1/2 t. vanilla extract
1/4 c. warm coffee or strong tea
juice from 1 orange
1 oz. brandy (Calvados is ideal)

Sift over the wet ingredients and whisk until smooth:
1 3/4 c. all-purpose flour
1 1/2 t. baking powder
1/2 t. baking soda
2 t. ground cinnamon
1/4 t. ground allspice
1/4 t. ground ginger/cloves
1/4 t. salt

Pour the thin batter into a prepared 9x5x3 loaf pan set on a sheet pan. [TIPS: Don't use silicon; your cake will collapse in the center a bit. You can use a classic Pyrex loaf pan but you'll need to bake a couple solo muffins as well.] Decorate with 1/4 cup slivered or sliced almonds if desired.

Bake at 350°F for 40-45" or until the cake is lightly springy. Let cool at least 15" before turning out. Keeps at room temp for 2 days. On the third day, at mile high, it starts to go stale.

Goodwin Creek Lavender


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