incredibly moist honey cake recipe

gdgirl

Wed, Aug 25 2010, 12:22 pm

whioops! made a double batch and omitted the sugar by mistake! its oily unsweet cake now. any ideas as to what to do???

faigyl

Wed, Aug 25 2010, 9:33 pm

Did anyone ever try making this in a bundt pan? I really dont like the way cake looks in a 9x13 or a loaf pan.

thanks

ra_mom

Wed, Aug 25 2010, 10:08 pm

gdgirl wrote:

whioops! made a double batch and omitted the sugar by mistake! its oily unsweet cake now. any ideas as to what to do???

How about making rumballs with the cakes?

gdgirl

Wed, Aug 25 2010, 10:43 pm

thanks ra_mom. I would love to use them so I dont need to throw 4 cakes away...
how would u do that?ive never done it. the cakes dont taste bad but really not sweet at all. bland and a bit oily.

ra_mom

Wed, Aug 25 2010, 11:10 pm

here's a basic recipe that I found online

http://www.foodnetwork.com/rec......html

2 cups finely ground cake crumbs from a leftover cake (process in food processor to make crumbs)
1 cup confectioners sugar, sifted, plus extra for rolling
1 cup finely chopped nuts
2 to 4 tablespoons honey
1/4 cup dark rum

In a mixing bowl fitted with the paddle attachment, or by hand, mix together the cake crumbs, cocoa powder, powdered sugar, and nuts. Stir in the 2 tablespoons of honey and the rum. Using your hands, try to form the mixture into a ball. If the mixture won't hold together add a little more honey. Roll the mixture into 1-inch balls, then roll them in powdered sugar, and let them set up. Then, let them age or ripen 24 hours.

lost

Wed, Aug 25 2010, 11:42 pm

Just finished baking this honey cake and have to agree with most of the posters that this is the easiest and yummiest honey cake ever! I don't have a sweet tooth at all yet I can't stop eating it. Thank you pinktichel!

lamplighter

Thu, Aug 26 2010, 12:33 am

so I figured out how to make it with a gooey top (like the bakery). After letting the cake cool for a bit (10 min) cover it and then moisture of the trapped heat will give it that kind of top.
YUM!
This is a winner.

Basimcha

Wed, Sep 01 2010, 12:25 am

The cake smells yummy!! I just took it out of the oven. How should I leave it overnight? Should I cover with silver foil or the top layer will stick to the foil---what should I do?

life'sgreat

Wed, Sep 01 2010, 1:31 am

Mevater wrote:

pinktichel wrote:

2 eggs
3/4 c. honey
1 c. sugar
1 c. oil
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
2 1/2 c. flour
1 c. strong coffee

Preheat oven to 350. Mix all ingredients together. Pour into greased 9x13. Bake until toothpick comes out clean.

I made SO many of these last yr and not one failed.

Excellent recipe. I used whole spelt flour and it was super. One point though- I left it in for longer than I should have- because the top looked moist and it was already totally baked. I'll take it out sooner next time.

Thanks for posting.

Mevater, I'd love to try a spelt batch. Did you use the same measurements?

life'sgreat

Wed, Sep 01 2010, 1:31 am

gdgirl wrote:

whioops! made a double batch and omitted the sugar by mistake! its oily unsweet cake now. any ideas as to what to do???

I'd make a rather sweet'ish icing for it. Preferably one that is not so thick and would seep into the cake. I have a very very sweet icing if you want to try it.

life'sgreat

Wed, Sep 01 2010, 1:32 am

faigyl wrote:

Did anyone ever try making this in a bundt pan? I really dont like the way cake looks in a 9x13 or a loaf pan.

thanks

I read upthread that someone tried it and it didn't work out. I think some cakes don't work in a bundt pan because the edges burn much faster, so it might take trial and error.

life'sgreat

Wed, Sep 01 2010, 1:32 am

Oh, and instead of a bundt pan, you can buy one of those designed pans, such as a flower or the like.

Hippi Dippi

Wed, Sep 01 2010, 9:34 am

Definitely a winner. I used whole wheat flour, 1/2 oil and 1/2 applesauce, half of the sugar (used demarara) and chai tea instead of the coffee. Very good!

YALT

Wed, Sep 01 2010, 9:59 am

my sister makes it in a bundt pan. Works just fine.

A trick to making it moister - freeze it for a few days before serving.

Most honeycakes I've tried have tasted better after the freezer than before.

sofaraway

Mon, Sep 06 2010, 5:14 pm

The top burnt, and the middle was not too cooked. Sad

How do I do it so that the top doesn't cook so fast?

life'sgreat

Mon, Sep 06 2010, 5:26 pm

sofaraway wrote:

The top burnt, and the middle was not too cooked. Sad

How do I do it so that the top doesn't cook so fast?

This is so weird. I tripled the recipe last week and it came out delicious and perfect. I did the same this week again, and the above happened.

Peanut2

Wed, Oct 27 2010, 8:44 pm

I made this with a group of 5th grade girls and a bunch of parents want the recipe.
How do you want me to credit you?