Honey Wheat Cake Food

HONEY OATMEAL CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 x 2 inch non-stick cake pan with cooking spray.
• Pour boiling water over oats and 1/2 cup butter and allow to rest for 20 minutes.
• Mix together the honey, eggs and vanilla.
• Add to oatmeal mixture.
• Combine flour, baking soda, salt and spices.
• Add to other ingredients.
• Bake for 30 to 40 minutes.
• Allow to cool completely in pan.

THE FANTABULOUS WHOLE WHEAT CARROT CAKE

Steps:

• Combine dry ingredients.
• Add oil, honey, and eggs; mix well.
• Stir in remaining 3 ingredients.
• Bake in two greased 9-inch cake layer pans for 35-40 minutes at 350 degrees.
• Cool in pans several minutes, then remove from pans and cool completely on wire rack.
• You can also bake this in a 9x13 pan as a sheet cake -- just as good, and easier than frosting a layer cake!

THE BEST PUFFED WHEAT CAKE

Steps:

• Combine all ingredients except vanilla and puffed wheat in a sauce pan.
• Bring to just a boil over medium heat. Just boil it until "3 bubbles" pop. Do not stir very much, just enough so it won't burn.
• Take pot off of the heat and add the vanilla and mix it inches.
• Pour sauce over puffed wheat and mix until all is coated with the sauce.
• Pour into a 9x13 pan and let cool.
• Enjoy.

HONEY WHEAT CAKE

Steps:

• Preheat oven to 300 degrees. Butter a 7-inch springform cake pan. Using an electric mixer, beat together 8 ounces cream, the brown sugar and egg. Gradually add flour, mixing well.
• Beat in warm honey and chopped nuts. Mix well, about 30 seconds. Add baking soda and mix again until well blended, about 30 seconds. Turn into cake pan and smooth top. Bake until a toothpick inserted into center comes out clean, about 1 1/2 hours. Allow to cool slightly, then remove from pan. Serve with remaining 6 ounces cream passed on the side, for spreading on slices.

HONEY CARROT CAKE

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Butter and flour a standard-size loaf pan and line with parchment to overhang the edges by a few inches.
• Stir together the all-purpose and whole wheat flours, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl; set aside. Combine the vegetable oil, applesauce and honey in a mixer bowl and beat on medium until smooth, about 1 minute. Add the vanilla and eggs and beat until light, about 1 minute. Add the flour mixture and beat on low just until combined. Add the carrots, pecans and coconut and beat just to incorporate. Spread the batter into the prepared pan.
• Bake until a tester inserted in the center comes out clean with just a few crumbs, 55 to 65 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.
• For the cream cheese glaze: Beat the cream cheese and butter in a medium bowl until smooth. Beat in the confectioners' sugar until smooth. Stir in the vanilla. Stir in the milk, a tablespoon at a time, to make a thick, spreadable glaze. Spoon the glaze over the cake and spread to the edges.

COUSIN JENNY'S HUNGARIAN HONEY CAKE

Steps:

• 1. To make the torte, put the butter, sugar, milk, and honey in a small pan. Warm it over a low heat, beating well, and then let cool.
• 2. Sift the flour and the baking soda onto a board. Make a well and break the egg into it. Mix thoroughly with your hands, then add the contents of the small pan. Make a dough, kneading a few minutes until the dough is smooth. Divide into 4 balls. Cover and let rest for 1 hour.
• 3. Using a rolling pin, flatten each ball and roll out into a 10- by 15-inch rectangle. Place on 4 greased cookie sheets and bake in a preheated 400-degree oven until the surface is golden brown, about 15 to 20 minutes. (Watch carefully: The dough burns quickly.) Remove the sheets from the oven and let stand overnight at room temperature. If you do not have 4 cookie sheets, use 2 and then repeat.
• 4. Before going to bed, prepare the filling. Place the cream of wheat and the milk in a small pan, stirring constantly until thickened, about 2 minutes. Add the vanilla extract.
• 5. Let cool slightly. Add the butter, sugar, and egg. Beat with a mixer. Cover and refrigerate overnight.
• 6. The next day, place half of the filling on the first pre-baked sheet of dough. Put the second sheet of dough on top of the first and spread on the apricot or sour cherry preserves. Then put the third sheet on top, spread the remaining filling on it, and finally top with the last sheet. Let stand for at least 6 hours. Cut with a sharp knife into small squares, which is what Mr. Fenyvesi's mother likes, or into diamonds, which is what Jenny preferred.

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.

LEMON TEA CAKE WITH HONEY GLAZE (LOW-FAT AND WHOLE-WHEAT)

Steps:

• Preheat oven to 350 degrees. Coat a loaf pan with nonstick cooking spray.
• To make batter:.
• Beat sugar, oil, eggs, lemon juice and zest with an electric mixer for about 1 to 2 minutes, or until pale and thick.
• Gradually pour in buttermilk, and beat until smooth.
• Combine flour, baking powder and salt in a separate bowl.
• Stir flour mixture into egg mixture with a wooden spoon.
• Pour the batter into prepared loaf pans.
• Bake 1 hour and 15 minutes, or until a toothpick inverted in the center comes out clean.
• To make glaze:.
• Warm lemon juice, honey and sugar in small saucepan over low heat until sugar dissolves.
• Pierce top of hot cake all over with wooden skewer or toothpick.
• Generously brush honey glaze over bread so it seeps into holes.
• Cool 20 minutes in pan. Unmold, and cool on wire rack before wrapping in plastic wrap to store.

CREAM OF WHEAT CAKE

Steps:

• Cream the butter, sugar and vanilla extract together in a medium bowl until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Sift the cream of wheat with the baking powder and baking soda two times, then fold into the butter mix alternately with the yogurt.
• Grease a 8x12 inch pan and fold the batter into it evenly.
• Arrange the almonds along the top so that each half will be in the center of a piece when it's cut, you should have about 4 almonds across and 7 almonds down.
• Bake in preheated oven at 350 degrees about 30-35 minutes or until a toothpick comes out clean.
• Meanwhile, make the syrup by dissolving the sugar into the water in a small heavy saucepan over high heat until it begins to boil.
• Add the lemon juice.
• Turn the heat down to med-high, and boil rapidly about 10 minutes, then cool by standing the pan in a larger pan of cold water.
• When the cake is cooled, cut as desired.
• We usually make diamond shapes or squares, and serve by spooning the syrup over the cake.
• If desired, thick whipped cream can be served over top instead, or a bit of honey syrup.