Recipes

Honey Cake

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Introduction

Discover the delectable world of Honey Cake, a delightful blend of sweetness and spice. This recipe will guide you through creating a moist and flavor-packed dessert that is perfect for any occasion.

Tips for this Recipe

For an even texture, ensure the ingredients are at room temperature. Gently fold in the chopped chocolate to avoid deflating the batter. Honey cake is best when baked immediately after mixing.

Why You Will Love This Recipe

Embark on a culinary journey with this Honey Cake recipe, where each ingredient brings its own unique flavor profile. The rich honey and warm spices will leave you craving more while the moist crumb is irresistible to everyone’s palate.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground clove
  • 3 large eggs
  • 1 cup sugar
  • 1 1/4 cups vegetable oil
  • 1 cup pure honey
  • 3/4 cup lukewarm coffee
  • 1 1/2 teaspoons packed grated orange zest
  • 1/4 cup plus 2 tablespoons canned unsweetened coconut milk (not light)
  • 2 teaspoons light corn syrup
  • 4 ounces bittersweet chocolate, finely chopped

Advised Equipment

  • Electric Mixer (Perfect for creaming butter and sugar efficiently)
  • Silicone Baking Mat: Ideal for evenly spreading batter in baking tins to ensure a consistent rise and texture.
  • Stand Mixer with Paddle Attachment: A versatile tool that can mix ingredients thoroughly without overworking them, especially beneficial for cake batters.
  • Digital Kitchen Scale: Accurate measurements are crucial in baking; this scale ensures precision when weighing flour and other dry ingredients.
  • Springform Pan: Specifically designed to make cakes like honey cake that require easy removal from the pan without damage.
  • Cooling Rack: Allows for even cooling of baked goods, preventing sogginess on the bottom and ensuring a better texture.
  • Rubber Spatula: Useful for mixing ingredients and scraping batter from bowls or sides without incorporating too much air.
  • Oven Thermometer: Ensures your oven is at the correct temperature, crucial for baking honey cake to perfection.

History of the Recipe

Honey cakes have a storied past that dates back centuries. Initially made by farmers and home cooks, these sweets were created using local ingredients like honey, nuts, and spices. Over time, as global trade flourished, the recipe evolved to include exotic ingredients such as chocolate and various types of sugar.

Fun Facts About This Recipe

Did you know that honey has been used in cooking since ancient times? Honey cake, with its rich history, represents a marriage between tradition and innovation. From the earliest recipes to modern-day variations, this versatile dessert continues to delight food enthusiasts worldwide.

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Honey Cake

Honey Cake

amanda

Equipment

  • Electric Mixer: Perfect for creaming butter and sugar efficiently, reducing mixing time and effort.

  • Silicone Baking Mat: Ideal for evenly spreading batter in baking tins to ensure a consistent rise and texture.

  • Stand Mixer with Paddle Attachment: A versatile tool that can mix ingredients thoroughly without overworking them, especially beneficial for cake batters.

  • Digital Kitchen Scale: Accurate measurements are crucial in baking; this scale ensures precision when weighing flour and other dry ingredients.

  • Springform Pan: Specifically designed to make cakes like honey cake that require easy removal from the pan without damage.

  • Cooling Rack: Allows for even cooling of baked goods, preventing sogginess on the bottom and ensuring a better texture.

  • Rubber Spatula: Useful for mixing ingredients and scraping batter from bowls or sides without incorporating too much air.

  • Oven Thermometer: Ensures your oven is at the correct temperature, crucial for baking honey cake to perfection.

  • Hand Mixer (with beaters): A hand mixer can also be used effectively for mixing cake batter, especially in smaller batches or when a stand mixer isn't available.

  • Parchment Paper Sheets: Great for lining baking tins to prevent sticking and facilitate easy removal of the honey cake once it's done.

  • Cooling Gauge (Oven Door Thermometer): Helps monitor the actual temperature inside your oven while it preheats, ensuring accuracy before placing in your honey cake batter.

Ingredients

  • 2 1/2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 teaspoons cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground clove

  • 3 large eggs

  • 1 cup sugar

  • 1 1/4 cups vegetable oil

  • 1 cup pure honey

  • 3/4 cup lukewarm coffee (brewed, or instant dissolved in water)

  • 1 1/2 teaspoons packed grated orange zest

  • 1/4 cup plus 2 tablespoons well-stirred canned unsweetened coconut milk (not light)

  • 2 teaspoons light corn syrup

  • 4 ounces bittersweet (60% cacao) chocolate, finely chopped

  • Flaky sea salt, such as Maldon (optional)

Instructions

1

Instruction 1

Heat oven to 350°F with rack in middle. Generously spray pan, including center tube, with baking spray.
2

Instruction 2

Whisk together flour, baking powder and soda, salt, and spices in a large bowl.
3

Instruction 3

Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined.
4

Instruction 4

Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.
5

Instruction 5

Pour batter into pan (it's liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes.
6

Instruction 6

Let cake cool in the pan on a rack for 20 minutes.
7

Instruction 7

Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack (see Cooks' Notes) and cool completely.
8

Instruction 8

Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined.
9

Instruction 9

Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth.
10

Instruction 10

Let glaze stand, stirring occasionally, until thickened slightly, but still pourable.
11

Instruction 11

Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set.
12

Instruction 12

Just before serving, sprinkle glaze lightly with flaky sea salt, if using.
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