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    Majestic and Moist New Year's Honey Cake

    List of Ingredients





    3-1/2 cups all purpose flour
    1 tablespoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    4 teaspoons cinnamon
    1/2 teaspoon cloves
    1/2 teaspoon allspice
    1 cup vegetable oil
    1 cup honey
    1-1/2 cups granulated sugar
    1/2 cup brown sugar, packed (light or dark- think I tested with
    light)
    3 eggs
    1 teaspoon vanilla extract
    1 cup warm coffee or strong tea
    1/2 cup orange juice
    1/4 rye or whisky
    1/2 cup slivered or sliced almonds

    Recipe




    I like this cake best baked in a nine- or ten-inch angel food cake
    pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9
    x13-inch sheetpan, or three 8 x 4-1/2-inch loaf pans.

    Preheat oven to 350 F. Lightly grease the pan(s). For tube and
    angel food cake pans, line 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 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 mintues before removing it from the pan.
    Then invert it onto a wire rack to cool completely.

    Note: If you prefer not to use the whiskey, replace it with orange
    juice or coffee.


    Mimi

 

 

 


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