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Forum
-> Recipe Collection
-> Cakes, Cookies, and Muffins
Hatemywig
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Thu, Sep 04 2014, 10:00 pm
(Yes, I know my subject line is waiting for the funny thread
I have been trying to make Honey cakes for years, they either come out gooey and not properly baked or dry. I bake alot and generally do not have a problem with most baked goods. This one has stumped me.
Does anyone have a foolproof recipe and/or tips?
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savta718
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Thu, Sep 04 2014, 10:27 pm
I found that the outer crust bakes faster and turns dark before the insides are fully baked so I usually lower the temp towards the end and give it an extra 10-15 minutes to bake.
Another tip; my recipe calls for coffee diluted in hot water. I also pour in the honey so that it dilutes and doesn't cause the snow to dissolve, keeping the cake fluffy and lightweight.
Will try to post my exact recipe in the morning. It's a winner!
Edited to add another tip.
It's best to put the batter into a cold oven. Only turn on once cake is inside.
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Hatemywig
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Mon, Sep 08 2014, 8:54 pm
Thank you!!!!
Anyone else have insights, tips or recipes to share?
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ectomorph
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Tue, Sep 09 2014, 5:13 am
Savta718, thank you so much! Before I try making honey cake again, I want to know any tips for making it not overly sweet?
Also how to make that gooey top I love?
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savta718
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Tue, Sep 09 2014, 5:56 am
This is my honey cake recipe. It is light and fluffy and not excessively moist.
12 eggs
2.5 c sugar
2 Tbs vanilla sugar
4 c flour
1 c oil
1c honey
1 Tbs coffee
1 c water
2 tsp baking powder
1 tsp baking soda
Separate eggs, beat whites, slowly add sugars.
Dilute coffee in water then add honey to dilute it's consistency further. Then add to batter.
Place in cool oven. Bake 1.5-1.75 hrs at 350 and then lower to 325 for another 15-20. Keep checking center to determine if it needs more time.
Tip 1)Alternate between adding wet and dry ingredients to keep the snow fluffy.
Tip 2)mix vanilla sugar into regular sugar and baking soda & baking powder into flour to avoid lumps forming in the batter.
Good luck!
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savta718
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Tue, Sep 09 2014, 6:00 am
{Savta718, thank you so much! Before I try making honey cake again, I want to know any tips for making it not overly sweet?
Also how to make that gooey top I love?}
Sweetness depends on the amount of sugar and honey. This one is actually not very sweet. I find it just right.
As to your other question regarding the gooeyness... Not sure, I prefer the dry version.
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Pineapple
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Tue, Sep 09 2014, 6:03 am
savta718 wrote: |
It's best to put the batter into a cold oven. Only turn on once cake is inside. |
AFAIK you should not have anything in the oven when it's preheating
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PinkFridge
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Tue, Sep 09 2014, 7:48 am
Hatemywig wrote: | (Yes, I know my subject line is waiting for the funny thread
I have been trying to make Honey cakes for years, they either come out gooey and not properly baked or dry. I bake alot and generally do not have a problem with most baked goods. This one has stumped me.
Does anyone have a foolproof recipe and/or tips? |
Happy to oblige http://imamother.com/forum/vie.....99807
And I'll be following this thread too.
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ectomorph
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Tue, Sep 09 2014, 8:37 am
PinkFridge, not sure if you posted the right link... that goes to Ruchels thread.
But when you do, does your cake have a gooey top?
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PinkFridge
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Tue, Sep 09 2014, 2:30 pm
ectomorph wrote: | PinkFridge, not sure if you posted the right link... that goes to Ruchels thread.
But when you do, does your cake have a gooey top? |
Oops. I'd cut and pasted that other thread re something else. This is what I meant:
http://imamother.com/forum/vie.....rt=60
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Hatemywig
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Wed, Sep 10 2014, 7:43 pm
savta718 wrote: | This is my honey cake recipe. It is light and fluffy and not excessively moist.
12 eggs
2.5 c sugar
2 Tbs vanilla sugar
4 c flour
1 c oil
1c honey
1 Tbs coffee
1 c water
2 tsp baking powder
1 tsp baking soda
Separate eggs, beat whites, slowly add sugars.
Dilute coffee in water then add honey to dilute it's consistency further. Then add to batter.
Place in cool oven. Bake 1.5-1.75 hrs at 350 and then lower to 325 for another 15-20. Keep checking center to determine if it needs more time.
Tip 1)Alternate between adding wet and dry ingredients to keep the snow fluffy.
Tip 2)mix vanilla sugar into regular sugar and baking soda & baking powder into flour to avoid lumps forming in the batter.
Good luck! |
What size pan do you use for this recipe amount?
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ra_mom
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Wed, Sep 10 2014, 8:25 pm
Hatemywig wrote: | (Yes, I know my subject line is waiting for the funny thread
I have been trying to make Honey cakes for years, they either come out gooey and not properly baked or dry. I bake alot and generally do not have a problem with most baked goods. This one has stumped me.
Does anyone have a foolproof recipe and/or tips? | This is literally food proof. So delicious. Pour batter into 2 small (2 lb size) loaf pans.
http://imamother.com/forum/vie.....f=114
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Hatemywig
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Wed, Sep 17 2014, 9:22 pm
Savta,
After beating Egg whites, at what stage do I mix the rest of the ingredients together? Do I fold it in or just beat it together?
I used AZmom recipe to make a honey cake - it looks and smells delicious.
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savta718
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Wed, Sep 17 2014, 10:05 pm
I follow this order; beat whites on highest speed, once peaks start to form add 2/3 of sugars, continue to beat until peaks stiffen. Add rest of sugar while beating on and off on a lower speed. Then add yolks, slowly and individually while beating on and off. I then alternate between wet and dry ingredients, this helps keep the density of the mixture, all while beating on a lower speed on and off. The idea is to add the ingredients slowly and avoid beating too fast otherwise the mixture will cave in. Hope this ramble makes sense. Good luck!
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Mevater
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Sun, Sep 10 2023, 10:06 am
This link takes me to the recipe forum, not a specific recipe.
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oneofakind
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Sun, Sep 10 2023, 10:23 am
If the edges start browning while the middle is raw, I cover the edges with foil and continue to bake until the middle is done.
I'm never able to bake it in smaller than a 9x13 without the batter pouring over until almost nothing is left in the pan. Any ideas?
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ra_mom
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Sun, Sep 10 2023, 10:24 am
oneofakind wrote: | If the edges start browning while the middle is raw, I cover the edges with foil and continue to bake until the middle is done.
I'm never able to bake it in smaller than a 9x13 without the batter pouring over until almost nothing is left in the pan. Any ideas? |
Fill pans only 2/3 full (or even just halfway up if you know your oven makes the batter rise higher).
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