Honey Butter Cake Food

HONEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees. Butter and lightly flour three 8″ round pans.
• In medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In small bowl, mix together the buttermilk, honey and vanilla. Set aside.
• In bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed 4 minutes until fluffy.
• Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
• Gradually add the dry and wet ingredients, alternating, starting and ending with dry ingredients. Mix until just combined, being careful not to over mix.
• Divide batter evenly between the three 8″ round pans.
• Bake for 30-35 minutes, until toothpick inserted into center comes out clean.
• Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling.
• In bowl of stand mixer fitted with the paddle attachment, beat butter and cream cheese until combined.
• Gradually add confectioners' sugar and continue to mix, scraping down sides of bowl as needed.
• Add honey and mix until smooth.
• Combine sugar and honey in a medium pan over medium heat. Stir until the sugar dissolves and you have a liquid.
• Continue to cook without stirring, swirling pan occasionally. Mixture will bubble and start to darken in color.
• Once mixture is butterscotch brown, stir using a wooden spoon and remove from heat.
• Carefully pour in the cream and stir until combined.
• Add butter and stir until smooth. Add salt and stir once more.
• Let sauce cool completely before using on the cake! This can be made in advance and stored in the refrigerator. Allow glaze to come to room temperature before using so that it pours easily.
• Place one layer of cake onto serving plate or cake stand and top with about one cup of honey cream cheese frosting. Repeat with second cake layer, more frosting and then last layer of cake.
• Crumb coat and frost cake with remaining frosting. Refrigerate for 20 minutes or until frosting is set.
• Drizzle butterscotch glaze over the top with small drips overflowing the edge. Refrigerate for 20 minutes or until glaze is set. Sprinkle top with gold sanding sugar, if desired.

HONEY VANILLA POUND CAKE

Steps:

• Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.
• Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

HOMEMADE HONEY BUTTER

Steps:

• Place butter in a small bowl. Gradually add honey, beating constantly, until desired thickness is attained.

HONEY'S BUTTER CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
• Add the flour mixture alternately with the sour cream; beat well.
• Spread half of the batter into the prepared pan.
• Mix together the cinnamon and 1 cup of sugar. Sprinkle most of it over the batter in the pan. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean.
• Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

HONEY BUTTER CAKE

Steps:

• Preheat the oven to 170 degrees Celsius. Grease and flour a 23 cm round pan.
• Cream the butter and sugar. Add the honey and beat until light and fluffy.
• Add the vanilla and eggs and beat well to combine.
• Add half the flour and mix well.
• Add the milk, mixing thoroughly, followed by the remaining flour. Mix until smooth.
• Place in the prepared pan and bake 15 minutes. Reduce the temperature to 160 degrees and bake until golden brown. The sides of the cake will pull away from the pan when ready. If the cake browns too much before the sides pull away, reduce the temperature to 150 and continue baking.
• Serve with honey frosting or whipped cream.

HONEY BUTTER

Steps:

• Cut the butter into chunks using the dough scraper.
• Place butter into the mixer?s work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.

HONEY BUTTER

Steps:

• In a medium bowl, combine the butter and honey and blend thoroughly.
• To serve, transfer to a butter crock.

BLUE-RIBBON BUTTER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.

DEVONSHIRE HONEY CAKE

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.