Two Honey Cake Recipes: Honey Cake And Honey Chiffon Cake

Honey Cake – Melissa Roberts, Gourmet Magazine, September 2003

• 1 ¾ C. all-purpose flour
• ¾ t. baking soda
• ½ t. baking powder
• ¾ t. salt
• 1 t. ground cinnamon
• ½ t. ground ginger
• 1 C. honey
• 2/3 C. vegetable oil
• ½ C. strong coffee, room temperature
• 2 large eggs
• ¼ C. packed brown sugar
• 2 T. whiskey, bourbon or brandy

1. Put rack in middle of oven, preheat to 350F. Oil a 9-by-5-inch loaf pan and dust with flour.

2. Whisk together flour, baking soda, baking powder, salt, cinnamon and ginger in medium bowl. Whisk together honey, oil and coffee in another bowl until well combined.

3. With mixer at high speed, beat together eggs and brown sugar in a large bowl for 3 minutes. Reduce speed to low, add honey mixture and whiskey, and mix until blended, about 1 minute. Add flour mixture, mix until just combined. Batter will be thin.

4. Pour batter into loaf pan and bake for 30 minutes. Cover loosely with foil and continue to bake until cake begins to pull away from the sides of the pan and a skewer inserted in center comes out clean, about 30 minutes more. Cool on rack for an hour, then run a knife around sides of pan, remove cake from pan, and cool completely.

Can be wrapped tightly in plastic or stored in an airtight container, at room temperature, for a week. Slices of cake may be served toasted, spread with cream cheese.

Honey Chiffon Cake – from “The Feast Goes On” by The Monday Morning Cooking Club (Sydney, Australia mondaymorningcookingclub.com.au)

• ¾ C. honey
• ½ C. strong black tea, warm
• 1 ½ C. self-rising flour
• ½ t. baking soda
• ¾ C. granulated sugar, divided
• 6 large eggs, separated
• ¾ C. light olive oil
• 1 C. confectioner’s sugar
• 4 t. fresh lemon juice

1. Preheat oven to 350F. In a small bowl, stir together honey and tea, let cool. In a medium bowl, whisk together flour and baking soda. In large bowl, beat half the granulated sugar with the egg yolks at medium-high speed until thick and pale, about 2 minutes. Slowly drizzle in olive oil, beating until thickened. Beat in the honey-tea mixture and the flour mixture, in alternating batches.

2. In another medium bowl, beat egg whites until soft peaks form. While beating, gradually add remaining granulated sugar and beat until stiff peaks form. Fold egg whites into batter, until no streaks of white remain. Pour batter into ungreased 10-inch angel food cake pan. Smooth top and bake for 45-50 minutes, until top is golden brown and a toothpick inserted in the middle comes out clean. Invert cake pan onto wire rack and cool cake completely.

3. Meanwhile, stir confectioner’s sugar with lemon juice, adding a teaspoon at a time, to make a thick glaze. When cake is cool, run a thin knife around the edge and release it from the pan. Transfer to serving plate, drizzle with lemon glaze and serve.

Cake can be wrapped and stored at room temperature for 1 day before glazing and serving.