Honey Cake Iii Food

THREE INGREDIENT HONEY CAKE

Steps:

• Preheat the oven to 190ºC/Fan 170ºC/Gas 4, and grease a small round cake tin that's about 20cm across, lining it with a sheet of parchment paper. Separate the eggs, and whisk the whites to stiff peaks with an electric mixer - this will take considerable whisking. Beat the yolks with 4 tablespoons of the honey mixture, mixing well.
• Blitz 125g of flaked almonds in a food processor to grind them. Put the remaining 25g on a baking sheet and, as the oven gets hot, pop them in for 5 to 10 minutes to toast them. Keep an eye on them; they'll colour very quickly.
• Mix the ground almonds with the egg yolks and honey, and gradually fold in the egg whites using a metal spoon, being careful not to overmix and beat out all the air.
• Transfer the egg mixture to the cake tin and bake in the preheated oven for 25 minutes, lowering the temperature for the final 10 minutes to 180ºC/Fan 160ºC/Gas 3.
• Let the cake cool completely in the tin before turning it out on to a wire rack and removing the sheet of parchment paper. Drizzle the final tablespoon of honey over the top, before sprinkling over the toasted almonds. Serve with a scoop of ice cream!
• The cake will keep for 1 to 2 days in an airtight tin - if it lasts that long.

HONEY CAKE III

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.

BETTER THAN SEX CAKE III

Steps:

• Preheat oven to 350°F.
• Grease and lightly flour 13" x 9" cake pan.
• Mix cake as directed on package.
• Bake the cake about 35 minutes or until it tests done.
• As soon as it comes out of the oven, poke holes all over it with a fork (I actually use a small diameter chop stick) and pour sweetened condensed milk evenly over the cake, followed by caramel sauce (microwaved about one minute until warm and easily pourable - I use only about 10 oz of the jar).
• Refrigerate overnight.
• Shortly before serving, spread whipped topping over cake and sprinkle with crushed Heath bars (or bits).
• Enjoy.

HONEY CAKE, CHIFFON III (P, TNT)

Steps:

• Preheat oven 350°F (180°C). Use an UN-greased 10" tube pan, or three regular bread loaf pan.
• In the electric mixture beat the eggs and sugar with the whipping beater until you get a nice yellow cream. Add slowly the oil (like you do to mayonnaise) continue to beat. Add slowly the honey and mix, until everything blend well.
• Now, change the whip beater to the regular beater and work with it when you add the flour. Beat slowly while you add the dry ingredients and add alternately with liquid. Stir in nuts and blend it with your by hand whisker.
• Pour into ungreased prepared baking pans. Bake for 15 minutes on 350°F (180°C). Reduce heat to 300°F, and bake for 1 hour.
• When cake is done, invert and cool completely before removing from pan.
• Poster's Notes:.
• This cake freezes very well. It even better after 1 day before serving, Cover and leave at room temperature. Before serving, dust with sugar powder.
• If you use raisins, don't forget to soak them for 1/2 hour. I soak them in liquor and later drink it.:).