Best Grandma Sadies Honey Cake Recipes
GRANDMA'S HONEY CAKE (NON-DAIRY)
My grandmother's original recipe from the Ukraine. This light, fluffy cake is delicious, healthy and smells heavenly. It also makes the ideal lunchbox treat. Keeps well at room temperature, but chances are, it will disappear before you can even think about storing it!
Provided by tanya_g
Categories Dessert
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 150°C (300°F). Line a 31 cm x 21 cm (12" x 8") tin with baking paper.
- In a large mixing bowl, beat the egg whites, gradually adding sugar until the mixture is very thick (about 3 min with an electric mixer on high speed).
- In a small mixing bowl, beat egg yolks until pale and creamy. Add honey and oil, and mix until combined.
- Fold the honey mixture into the egg whites.
- Add chopped walnuts and flour. In a tablespoon, combine baking soda with vinegar (the mixture will fizz) and add to mixing bowl. Beat on high speed until well combined.
- Pour into prepared tin and bake for 50 min, or until a skewer inserted in to the centre comes out clean.
- Cool cake in tin. To serve, slice into diamond-shaped slices and arrange on a platter.
Nutrition Facts : Calories 213.9, Fat 12.3, SaturatedFat 1.8, Cholesterol 52.9, Sodium 60.5, Carbohydrate 24.6, Fiber 0.6, Sugar 19.2, Protein 3.2
MY GRANDMOTHER'S HONEY CAKE
We recently rediscovered a treasured recipe that's as sweet as honey, just like the grandma who first shared it with us. This homemade honey cake recipe is one that warms our hearts and our bellies, 'cause it's full of spices and tummy-lovin' ingredients.
Provided by Ginsburg Enterprises
Categories Cakes
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F. Coat two 4- x 8-inch loaf pans with cooking spray.
- In a small bowl, combine honey and baking soda; mix well and set aside.
- In a large bowl, beat eggs, oil, vanilla, and sugar. Add coffee and wine; mix well. Add remaining ingredients and the honey mixture and beat until thoroughly combined. Pour into loaf pans.
- Bake 60 to 65 minutes, or until toothpick inserted in center comes out clean.
GRANDMA'S HONEY BUN CAKE
Sooo bad for you, but tastes sooo good. My family loves this cake; it tastes just like a honey bun.
Provided by Drea
Categories Desserts Cakes Poke Cake Recipes
Time 1h25m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly oil a 9x13-inch baking pan.
- Combine cake mix, sour cream, eggs, and oil in a bowl. Beat with an electric mixer for 3 minutes. Pour half of the batter into the prepared baking pan.
- Mix brown sugar and cinnamon together in a small bowl. Sprinkle over batter in the pan. Carefully pour the remainder of the batter over the cinnamon-sugar layer.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
- Mix confectioners' sugar, milk, and vanilla together in a bowl. Poke holes in the hot cake with a fork and pour sugar mixture over the top of the cake. Let cake cool completely before serving, about 30 minutes.
Nutrition Facts : Calories 416.8 calories, Carbohydrate 62.9 g, Cholesterol 54.4 mg, Fat 17.3 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 4.4 g, Sodium 246.3 mg, Sugar 50.1 g
GRANDMA ROSE'S HONEY CAKE
I don't know who Grandma Rose is but if she is a "grammy", it must be good. This recipe came in a flyer from "The Chosen People" featuring "The Fall Feasts of Israel." This recipe is for a sweet snack for Rosh Hashanah. It has been a three-generation recipe in Grandma Rose's family. It probably goes back even further, as most family recipes do. Perhaps Moses mom baked it, considering that most of the ingredients were around in Bibical times.
Provided by Mimi in Maine
Categories Dessert
Time 1h25m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees; generously grease and flour two 9x5 loaf pans.
- In a large1-quart saucepan, combine the coffee and honey and bring to a boil; let cool.
- In a large mixing bowl, beat the egg; stir in the oil and brown sugar.
- In another large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and ginger.
- Stir in the nuts and raisins; (the recipe said that Grandpa Sid always said, "Not enough nuts!" so Grandma always put extra in---smile).
- Alternately stir the dry flour mixture and the wet honey mixture into the egg mixture.
- Pour the batter into the loaf pans and bake for 70 minutes or until the cakes are springy to the touch.
- Let cool for 10 minutes, then turn onto wire cooling racks to cool.
- Wrap tightly in foil and let sit for 24 hours, so that the flavor of the honey has time to develop.
Nutrition Facts : Calories 3058.8, Fat 58.9, SaturatedFat 8.9, Cholesterol 423, Sodium 1404.9, Carbohydrate 619.3, Fiber 11.8, Sugar 433.2, Protein 42.3
GRANDMA'S HONEY CAKE - GLUTEN-FREE VARIATION
A delicious fluffy cake that is virtually indistinguishable in taste and texture from the original recipe I posted a while ago (Recipe #159577). I came up with this variation because this is one of my family's favourite cakes, and I wanted to share it with a coeliac friend at a dinner party. It got the thumbs up from coeliac and non-coeliac alike! The only real trick here is to remember you are using egg whites for most of the rise. Be sure to whisk them well without overbeating, and take your time removing the cake from the oven. The honeycomb is not necessary; I've made the cake without it to great success. A word to the cinnamon fans: it doesn't belong in this recipe. Neither do nutmeg, cloves, allspice or ginger. The idea here is to have a rich distinctive honey flavour; adding spices will overpower the aroma and flavour of the honey. For the same reason, it's best to use good-quality, tasty honey: what you get out is what you put in!
Provided by tanya_g
Categories Dessert
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 150°C (300°F) if fan-forced, 160°C (320°F) if not. Line a 31 cm x 21 cm (12" x 8") tin with baking paper.
- In a large mixing bowl, start beating the egg whites (optionally add a few drops of concentrated lemon juice or a pinch of cream or tartar to strengthen the foam). Gradually add sugar, continuing to beat until the mixture is very thick (about 3 min with an electric mixer on high speed).
- In a small mixing bowl, beat egg yolks until pale and creamy. Beat in the honey, oil, and optionally a piece of honeycomb the size of a tablespoon.
- In a cup, combine the almond meal and cornflour and mix with a spoon until no lumps remain. Gradually beat this flour into the honey mixture.
- In a tablespoon, combine baking soda with vinegar (the mixture will fizz) and add to honey mixture. Beat on high speed until well combined.
- Add the chopped walnuts.
- Fold the honey mixture into the egg whites. Stir very carefully using a spoon until just combined; do not beat again. The batter will be thick but airy, like a mousse.
- Pour batter into prepared tin and bake for 50 min, or until a skewer inserted in to the centre comes out clean.
- Do not open the oven immediately; turn off the heat and leave the cake for at least 10 mins in the cooling oven before removing it.
- Cool cake in tin. To serve, slice into diamond-shaped slices and arrange on a platter. Keeps well at room temperature for several days, and magically keeps improving!
Nutrition Facts : Calories 181.8, Fat 11.7, SaturatedFat 1.6, Cholesterol 46.5, Sodium 60.6, Carbohydrate 18, Fiber 0.9, Sugar 14.6, Protein 3.2
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