Hot Springs Honey Cake Food

MILK AND HONEY CAKE

Steps:

• Heat oven to 350 degrees. Grease two 8-inch round cake pans, line the bottoms with parchment paper and grease the parchment.
• Sift flour, baking powder, baking soda and salt into a large bowl.
• In a small bowl, beat eggs until smooth.
• In a medium bowl, stir together buttermilk, honey and vanilla.
• Using an electric mixer fitted with the paddle attachment, beat butter on medium speed to break it up, then gradually beat in sugar, continuing to beat until very light and fluffy, 2 to 3 minutes.
• With the mixer on medium speed, add eggs, 1 tablespoon at a time. If the mixture looks curdled at any point, add 1 tablespoon of the flour mixture to bind it back together.
• Reduce mixer to low and mix in a third of the flour mixture. Scrape down sides of bowl with a rubber spatula, then mix in half the buttermilk mixture. Mix in another third of the flour mixture, scraping down sides of bowl, then mix in remaining buttermilk mixture followed by remaining flour. Scrape down bowl.
• Scrape batter evenly into prepared pans and smooth tops with a spatula. Bake until the cake springs back when lightly pressed, and a toothpick inserted into center of the cake comes out clean, 30 to 40 minutes.
• Transfer to a wire rack to cool for 10 minutes. Run an offset spatula or butter knife around edges of pan to loosen cakes, then unmold onto the rack, remove parchment and allow to cool completely.
• Just before serving, whip the cream with a drizzle or two of honey, to taste (up to 2 tablespoons if you like it sweet). Frost the top of one cake, top with the remaining cake then frost the top of the stacked cake. Drizzle with additional honey and garnish with berries, if you like.

MAJESTIC AND MOIST NEW YEAR'S HONEY CAKE

Steps:

• Preheat the oven to 350°F. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky.
• Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
• Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
• Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.

RUSSIAN HONEY CAKE

Steps:

• Preheat oven to 375. Trace circles around a 9-inch pie or cake pan onto 12 baking-sheet-size pieces of parchment paper. Set aside.
• Make a water bath: Fill a small saucepan with 1 inch of water, and set over medium heat.
• Place 3/4 cup of honey in a 2-quart saucepan, and set over high heat. Bring to a simmer, then reduce the heat to medium. After about 3 minutes, the honey will begin to foam intensely. Stirring occasionally with a wooden spoon, keep a close eye on the honey. Cook until it begins to smoke, then turn off the heat and carefully add water. Allow the honey to sputter until it stops bubbling. Whisk to combine, and pour into a heatproof measuring cup with a spout, then place in prepared water bath to keep honey liquid.
• Fill a medium saucepan with 2 inches of water, and bring to a simmer. Combine 1/4 cup burned honey, 3/4 cup honey, sugar and butter in a large metal mixing bowl, and place over the pot of water.
• Crack eggs into a small bowl, and set aside. Stir together baking soda, 1 1/2 teaspoons kosher salt or 3/4 teaspoon sea salt and cinnamon in a separate small bowl.
• When the butter has melted, whisk the honey mixture to combine. Use your finger to test the temperature of the mixture. When it's warm, add the eggs while whisking. When the mixture returns to the same temperature, add the cinnamon mixture, and continue whisking for another 30 seconds. The batter will begin to foam and emit a curious odor. Remove the bowl from the heat, and allow it to cool until it's warm.
• Place the flour in a fine-mesh sieve, and sift over the batter in three batches, whisking to incorporate the flour completely with each addition. The batter should be completely smooth. The batter will spread more easily when it's warm, so pour half into a small bowl, and cover with plastic wrap. Place in a warm spot, such as atop the preheating oven.
• Place a piece of parchment tracing-side-down on a baking sheet, and spoon in a heaping 1/3 cup of batter. Use an offset spatula to evenly spread the batter to the edges. It will seem like just barely enough batter; do your best to get the layer even and perfectly circular. Repeat with remaining layers until you're out of pans, and then continue with remaining batter and parchment sheets, laying batter circles out on a flat surface. You'll end up with 11 or 12.
• Bake as many layers at a time as possible, for 6 to 7 minutes, until the cake turns a deep caramel color and springs back at the touch. For the first round, set the timer for 4 minutes to rotate pans if needed to ensure even cooking. Check the cakes again at 6 minutes. Do not overbake!
• When each layer is done, slide the parchment off the pan to prevent overbaking. If reusing baking sheets while they are still hot, reduce cooking time to 5 to 6 minutes.
• When the cake layers are cool enough to handle, examine them. If any spread outside the traced circles as they baked, use a sharp knife or pair of scissors to trim them. Before the cakes cool entirely, pull each one carefully from the parchment, then place back on the parchment on a flat surface, and allow to cool completely.
• When all the layers are baked, reduce the oven temperature to 250, and allow the cake to cool for 30 minutes. Return the least attractive layer (or 2, if you got 12) to a baking sheet, and place in the oven to toast until deep reddish brown and dry, about 15 minutes. Allow it to cool, then use a food processor to grind into fine crumbs. Cover and set aside.
• Place 1/2 cup burned honey, dulce de leche and 1 teaspoon Diamond Crystal Kosher Salt or 1/2 teaspoon fine sea salt into a medium bowl. Whisk by hand until combined, then slowly pour in 3/4 cup cream and mix until homogeneous. Chill until completely cooled, about 30 minutes.
• Pour 4 cups heavy cream into the bowl of a stand mixer, and affix whisk attachment. Whip at medium speed to soft peaks, about 6 minutes, then add honey mixture and whip frosting to medium stiff peaks. If your mixer holds less than 5 quarts, make frosting in 2 batches and then combine in a large bowl, or use a large bowl and a hand mixer.
• Assemble the cake on a 10-inch cardboard circle or flat serving plate. Place a cake layer in the center of the cardboard, then spoon a heaping cup of frosting onto the center. Use an offset spatula to spread the frosting evenly, leaving a 1/4-inch ring unfrosted around the edge. Place the next layer atop the frosting, center it and continue as above. Don't be afraid to manhandle the cake to align the layers as you continue stacking. If necessary, make up for any doming in the center by spreading more frosting to the outer half of each layer than the inner half. After you place the 10th layer, spread another scant cup of frosting over the top. Use any leftover frosting to smooth out the sides of the cake, but don't fret if the edges of some cake layers poke through the frosting. Sprinkle the top and sides with cake crumbs.
• Chill overnight. Serve chilled. Cake can be made up to two days in advance. Refrigerate leftovers for up to 3 days.

HOLIDAY HONEY CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. Sift flour, sugar, baking powder, baking soda, cinnamon, salt, cloves and ginger together twice; place in another large bowl., In a small bowl, whisk egg yolks, coffee, honey and oil until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 50-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours., In a small heavy saucepan, melt butter. Stir in brown sugar and milk. Bring to a boil; cook over medium heat until sugar is dissolved. Stir in confectioners' sugar and vanilla; cook until thickened, about 5 minutes., Run a knife around sides and center tube of pan. Remove cake to a serving plate and add glaze.

HOT SPRINGS HONEY CAKE

Steps:

• Place oven rack in center of oven, and preheat to 350 degrees. Prepare pan: Coat the pan with butter-flavor nonstick vegetable spray or solid shortening, line the pan with baking parchment or wax paper, grease the paper, and dust with flour, then tap out the excess flour. In a medium bowl, dissolve the espresso powder in the hot water. Whisk in the honey until dissolved. Whisk in the sugar and eggs, then the oil. In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices. Make a well in the center of the dry ingredients, and pour in the honey mixture. Beat the batter to blend well until smooth and slightly runny. Scrape the batter into the prepared pan. Bake 55 to 60 minutes, until the top is springy to the touch and nicely risen, perhaps with a crack in the center, and a cake tester (or wooden skewer) inserted into the middle comes out clean. Check the cake color during baking; if it seems to be getting too brown, cover it loosely with a piece of aluminum foil for the last 10 minutes or so. Cool the cake in the pan on a wire rack for at least 30 minutes. Note for higher-ups: If you are at 7,000 feet, Purdy recommends placing the oven rack in the lower third of the oven. Use 1 1/2 teaspoons baking powder and 1/4 teaspoon baking soda. Bake for 50 to 53 minutes. At 10,000 feet, place the oven rack in the center of the oven, increase the flour to 2 1/2 cups plus 3 tablespoons, use 1/2 teaspoon baking powder and 1/8 teaspoon baking soda. Bake for 35 to 40 minutes.

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.