SPICED HONEY DRIZZLE CAKE
Enjoy this fabulous honey cake made with mixed spice and ginger and a lovely honey butter drizzle topping. It's ideal for afternoon tea or elevenses
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin with baking parchment. Beat the butter and sugar with an electric whisk until creamy. Whisk in the honey, egg, milk, spices and a pinch of salt (don't worry if it curdles slightly, it will become a loose batter), then fold in the flour.
- Tip into the prepared loaf tin and bake for 45 mins until a skewer inserted in the middle comes out clean. Leave the cake to cool for 10 mins, then transfer to a wire rack to cool completely.
- For the glaze, melt the butter and honey in a small pan until smooth. Leave to cool until thickened, then drizzle over the top of the cooled cake. Leave to set before serving.
Nutrition Facts : Calories 298 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
SPICED-UP HONEY CAKE
Provided by David Waltuck
Categories Cake Ginger Dessert Bake Mother's Day Rosh Hashanah/Yom Kippur Spice Honey Cinnamon Potluck Nutmeg Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cake; serves 10
Number Of Ingredients 18
Steps:
- 1. Preheat the oven to 350°F. Oil a 12-cup Bundt pan or 13 x 9-inch rectangular cake pan.
- 2. First, make the cake: Combine the honey, oil, coffee, and vanilla in a small saucepan and heat, stirring constantly, until the mixture is well blended. Remove it from the heat and let cool.
- 3. Place the flour, cinnamon, ginger, nutmeg, coriander, baking soda, baking powder, and salt in a large bowl and stir to blend.
- 4. Place the eggs and sugar in a medium-size bowl and beat with a mixer on medium speed until the mixture is pale yellow and very thick, 5 minutes.
- 5. Pour the honey mixture into the egg mixture and beat until well incorporated, 2 minutes. Stop the mixer occasionally and scrape down the sides until fully incorporated, 2 minutes more. Spread the batter evenly in the prepared pan and bake until the cake springs back when lightly touched with your finger and toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 5 minutes, then place the pan on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert It onto a rack to cool while you prepare the glaze.
- 6. Place the honey, sugar, and butter in a small saucepan and bring to a boil over medium heat, stirring constantly. Remove the glaze from the heat.
- 7. To glaze the cake, place it on a serving platter, Use a fork to gently poke holes all over the top of the cake. Brush on the glaze, letting it seep into the holes and down the sides. Serve the cake at room temperature.
CHAI-SPICED HONEY BUNDT CAKES
This comes from the september 2004 issue of Bon Appetit magazine. I love chai tea, so this sounds absolutely delicious! NOTE: these can also be made in large muffin pans, as well. Any leftover syrup can be used as syrup for pancakes or waffles. Both the cakes and the syrup can be made a day ahead and reheated briefly before serving if preferred.
Provided by the_cookie_lady
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- For the cakes:.
- Preheat oven to 350 degrees farenheit. Butter and flour 2 nonstick mini Bundt pans (6 cakes per pan). Sift flour, sugar, baking soda, and salt into large bowl.
- Whisk hot water and chai tea powder together in another large bowl to blend. Whisk remaining ingredients into the chai mixture to blend.
- Stir chai mixture into flour mixture until just blended. Divide batter among prepared pans (about 1/2 c batter per cake mold).
- Bake cakes until toothpick inserted near center comes out clean, about 25 minutes. Invert immediately onto rack. Cool 10 minutes.
- Serve with a scoop of vanilla ice cream and drizzle with spiced syrup.
- For Spiced Syrup:.
- Stir all ingredients together in a heavy large deep saucepan over medium-low heat until sugar dissolves. Attach a candy thermometer to side of pan (do not allow tip to touch bottom). Increase heat to high. Boil without stirring until thermometer reads 220 degrees farenheit, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes (time will vary depending on pan size). Strain syrup into medium bowl. Cool to room temperature.
Nutrition Facts : Calories 446, Fat 9.2, SaturatedFat 5.3, Cholesterol 73.5, Sodium 381.7, Carbohydrate 89.5, Fiber 0.8, Sugar 58.5, Protein 4.4
HONEY SPICE CAKE
Make and share this Honey Spice Cake recipe from Food.com.
Provided by Hadice
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Grease and flour bundt pan.
- Mix hot water with instant coffee; set aside.
- In a large mixing bowl, mix honey, sugar, oil and eggs until very light and fluffy. Add all remaining ingredients including the coffee mixture; mix well.
- Spoon batter into prepared pan.
- Bake for 50 to 60 minutes or until toothpick inserted in the center of cake comes out clean.
- Cool 10 minutes.
- Remove from pan; cool completely.
- If desired, drizzled with glaze of your choice.
Nutrition Facts : Calories 264.9, Fat 8.2, SaturatedFat 1.3, Cholesterol 46.5, Sodium 216.6, Carbohydrate 45.1, Fiber 0.7, Sugar 26.9, Protein 4.1
HONEY AND SPICE SNACK CAKE
The sweetness of honey, the bold flavors of nutmeg and cloves and the crunch of walnuts make for happy snacking. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first eight ingredients. Whisk the applesauce, eggs, oil and honey. Stir into dry ingredients just until moistened. Fold in walnuts., Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For optional ganache, place chocolate chips in a small bowl. In a microwave, heat cream for 20-30 seconds or just until bubbly. Pour over chocolate; whisk until smooth. Cool slightly; drizzle over cake.
Nutrition Facts : Calories 180 calories, Fat 7g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 173mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
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SPICED HONEY CAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Category Classic Cake RecipesCuisine British RecipesCalories 231 per serving
- Preheat the oven to 150°C/fan130°C/gas 2. Lightly butter and line a 900g loaf tin (about 22cm x 12cm x 7cm) with baking paper.
- Put the butter, sugars and honey in a pan and stir over a low heat until melted. Leave to cool slightly, then stir in the beaten eggs and milk.
- Sift the flour, salt, bicarbonate of soda, baking powder and all the spices except the caraway seeds into a mixing bowl and make a well in the centre. Add the butter mixture in batches, along with the caraway seeds, grated zest and candied peel, beating until smooth.
- Pour the batter into the tin, then bake for 1¼ hours or until firm to the touch and a skewer pushed into the centre comes out clean. Leave to cool in the tin for 10 minutes, then turn out and cool on a wire rack.
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