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Forum
-> Recipe Collection
-> Cakes, Cookies, and Muffins
gdgirl
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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???
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faigyl
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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
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Burrrberry
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Wed, Aug 25 2010, 10:03 pm
I'm excited to try this. What can I do as a topping?
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ra_mom
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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?
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ra_mom
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Wed, Aug 25 2010, 10:16 pm
Burrrberry wrote: | I'm excited to try this. What can I do as a topping? | nothing.
or coffee icing
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gdgirl
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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.
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ra_mom
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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.
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lost
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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!
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lamplighter
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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.
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Basimcha
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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?
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life'sgreat
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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?
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life'sgreat
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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.
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life'sgreat
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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.
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life'sgreat
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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.
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Hippi Dippi
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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!
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YALT
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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.
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sofaraway
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Mon, Sep 06 2010, 5:14 pm
The top burnt, and the middle was not too cooked. How do I do it so that the top doesn't cook so fast?
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life'sgreat
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Mon, Sep 06 2010, 5:26 pm
sofaraway wrote: | The top burnt, and the middle was not too cooked. 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.
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flower3
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Wed, Oct 27 2010, 8:33 pm
I made this cake and it was delicious.
Thanks Pinktichel for the recipe.
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Peanut2
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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?
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