Recipes for "honey cake"

Preheat the oven to 350 degrees F (175 degrees C). Set out five 9x13-inch sheets of parchment paper.

Make the cake: Mix eggs, honey, flour, and baking soda together in a large bowl. Spoon 1/5 of the batter (3 to 4 tablespoons) onto each sheet of parchment paper. Spread the batter as thin as possible using a wide spatula. Carefully place one sheet of batter onto a rimmed baking sheet.

Bake in the preheated oven until golden brown, about 2 to 3 minutes. Lift the parchment and remove the baked cake layer from the baking sheet; prick the cake with a fork to enhance filling absorbency. Repeat to bake the remaining four cake layers.

Make the filling: Stir sour cream and sugar together in a small bowl. Invert one cake layer into a 9x13-inch baking dish; carefully remove the parchment paper. Spread 1/5 of the sour cream mixture onto the cake, then sprinkle with 1/5 of the walnuts. Repeat the process with the remaining four layers, sour cream, and walnuts. Cover and refrigerate, 8 hours to overnight. Trim off any ragged edges before serving.

Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.

Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.

Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.

Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.

Spread glaze over cooled cakes.

Preheat oven to 325 degrees F (165 degrees C). Oil two loaf pans and line bottoms with parchment paper; grease the parchment as well.

Sift together the flour, salt, baking powder, baking soda, cinnamon and allspice. In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins; stir into batter.

Divide batter between the two prepared loaf pans. Sprinkle with reserved slivered almonds.

Bake in preheated oven until a tester inserted in the center of each cake comes out clean, 65 to 75 minutes. Let cool 10 minutes and remove from pan.

To Make Glaze: combine 1 1/2 cups honey, lemon juice, lemon zest and water in a saucepan. Bring to a boil over medium-high heat. When glaze reaches a thick consistency, remove from heat and drizzle over warm cake.

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

In a bowl, whisk together the flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon until thoroughly mixed together. In a separate large bowl, stir together the vegetable oil, 1 cup of sugar, and honey, and beat the eggs in one at a time, beating well after each addition. Stir in the flour mixture, alternating with the coffee in several additions. Mix in the shredded apple, if desired.

Transfer the batter into the prepared baking dish, and sprinkle the walnuts over the top of the cake. Bake in the preheated oven until the cake springs back when lightly touched with a finger, about 1 hour. Allow the cake to cool until warm, about 15 minutes.

In a small saucepan, melt the butter, and whisk in 2/3 cup of sugar and the orange juice until the sugar has dissolved. Bring the mixture to a boil, and remove from heat, whisking constantly. Pour the glaze over the warm cake.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

Beat butter and honey in a large bowl with an electric mixer until smooth and creamy; add eggs a little at a time, mixing well after each addition. Add rice flour, baking powder, and cardamom to butter mixture; mix until just combined. Roll dough into small balls, about 1 heaping teaspoon each.

Pour hemp seeds into a small bowl. Press the top half of each dough ball into seeds. Transfer dough balls, seed-side up, to the baking sheet and gently press to 1/4-inch thickness.

Bake in the preheated oven until edges are golden, about 20 minutes.

Preheat oven to 400 degrees F (200 degrees C). Place bananas on a baking sheet and prick peels with a fork.

Bake bananas in the preheated oven until peels turn black and flesh is very tender and mushy, 15 to 20 minutes. Remove from oven and let cool to room temperature, about 20 minutes.

Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a loaf pan.

Split banana peels with a sharp knife and transfer flesh to a large bowl. Add honey and oil; beat with an electric mixer on low speed until combined. Beat in egg yolks 1 at a time. Add walnuts, cinnamon, nutmeg, and allspice to the batter.

Beat egg whites with salt in a glass, metal, or ceramic bowl until soft peaks form.

Fold beaten egg whites into the batter. Pour into the prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Invert onto a plate and let cool.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

Sift flour, baking powder, baking soda, salt and cinnamon together; set aside.

Combine sugar, honey, oil, eggs and orange zest in a large bowl. Beat in flour mixture alternately with the orange juice, mixing just until incorporated. Pour cake batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes. Allow to cool.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan, and line the base with a circle of parchment. Whisk flour, baking powder, and kosher salt together in a bowl; set aside.

Beat butter and honey together in a bowl with an electric mixer until light and fluffy.

Add yogurt, vanilla, 2 eggs, and about 1/3 of flour mixture. Mix until everything is incorporated. Add the remaining 2 eggs and flour; mix just until flour disappears.

Use a spatula to spread batter into the prepared pan. Smooth top and apply almonds to the surface.

Bake in the preheated oven until a toothpick comes out clean, about 40 minutes. Cool in the pan for 20 minutes.

Meanwhile, make syrup: Toast honey in a saucepan over medium-high heat until it turns a light brown, and takes on a caramelized honey aroma. Turn off heat and add water. Swirl the pan to stir in the water, and let cool until needed.

Invert cake onto a plate, and soak the top evenly with toasted honey syrup. Cool cake completely before serving.

Preheat the oven to 325 degrees F (165 degrees C).

In a large mixing bowl, combine cake mix, oil, eggs, and sour cream. Stir by hand for approximately 50 strokes, or until most large lumps are gone. Pour 1/2 of the batter into an ungreased 9x13-inch glass baking dish. Combine brown sugar and cinnamon; sprinkle over batter in the cake pan. Spoon the remaining 1/2 of the batter into the cake pan, covering brown sugar and cinnamon. Swirl batter with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).

Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.

To make frosting: In a small bowl, whisk together the confectioners' sugar, milk, and vanilla until smooth.

Preheat the oven to 325 degrees F (165 degrees C). Grease two 8-inch square pans.

Mix coffee and hot water in a bowl. Cool.

Beat egg yolks and sugar together in a large bowl with an electric mixer until creamy. Add oil and then honey, beating well after each addition.

Combine flour, baking powder, baking soda, salt, cloves, and allspice in a separate bowl. Add flour mixture, alternating with coffee mixture and honey mixture, stirring batter briefly after each addition.

Beat egg whites in a glass, metal, or ceramic bowl until stiff. Fold in three batches into batter. Pour into prepared pans.

Bake in preheated oven until a toothpick inserted into the middle of cake comes out clean, 35 to 40 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

In a medium bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, stir together the honey, buttermilk, eggs, oil and 2 teaspoons of vanilla until well blended. Add the flour mixture to the buttermilk mixture, and stir until all of the dry ingredients are absorbed. Stir in the carrot, pineapple, and walnuts by hand. Pour into the prepared pan.

Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool completely before frosting with cream cheese frosting.

To make the frosting, mix together the cream cheese, honey and 1 teaspoon of vanilla until smooth and well blended. Spread over the cooled cake.

In a large bowl, cream the butter or margarine with the brown sugar. Beat in the eggs, then the honey, lemon rind, and coffee.

In another bowl, stir together the flours, baking powder, baking soda, salt, cinnamon and nutmeg. Beat into the creamed mixture. Stir in the apples and walnuts.

Turn the batter into a greased and floured tube pan. Bake the cake into a preheated 350 degrees F (175 degrees C) oven for 1 hour and 10 minutes, or until it tests done with a toothpick. Let cool on a rack. Makes 16 servings.