Best Honey And Spice Loaf Cake Recipes

HONEY AND SPICE LOAF CAKE

Honey and Spice Loaf Cake image

Provided by Dora Moel

Categories Cake Mixer Egg Ginger Dessert Bake Spice Fall Winter Honey Cinnamon Clove Bon Appétit Mexico Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

2 cups all purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground cloves
2/3 cup honey
1/2 cup sugar
1/2 cup vegetable oil
2 large eggs
1/2 cup boiling water
1 cup raisins

Steps:

Preheat oven to 325°F. Butter and flour 9x5x3-inch metal loaf pan. Whisk first 6 ingredients in medium bowl to blend. Using electric mixer, beat honey, sugar, oil and eggs in large bowl until blended, about 3 minutes. Beat in dry ingredients in 2 additions. Beat in 1/2 cup boiling water. Stir in raisins. Transfer batter to prepared pan. Bake until cake is brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn out onto rack; cool completely. (Can be prepared 1 day ahead. Wrap cake and store at room temperature.)

HONEY AND SPICE LOAF CAKE

Honey and Spice Loaf Cake image

Make and share this Honey and Spice Loaf Cake recipe from Food.com.

Provided by Annacia

Categories Dessert

Time 1h28m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground cloves
2/3 cup honey
1/2 cup granulated sugar (use less or omit depending on your sweet tooth)
1/2 cup vegetable oil
2 large eggs
1/2 cup boiling water
1 cup raisins

Steps:

Preheat oven to 325°F (160°C). Butter and flour a 9 x 5 x 3-inch metal loaf pan.
Whisk first 6 ingredients in medium bowl to blend.
Using electric mixer, beat honey, sugar, oil and eggs in large bowl until blended, about 3 minutes.
Beat in dry ingredients in 2 additions.
Beat in 1/2 cup boiling water. Stir in raisins.
Transfer batter to prepared pan.
Bake until cake is brown and tester inserted into center comes out clean, about 1 hour 10 minutes.
Cool cake in pan 10 minutes.
Turn out onto rack; cool completely. (Can be prepared 1 day ahead. Wrap cake and store at room temperature.).

Nutrition Facts : Calories 442.8, Fat 15.2, SaturatedFat 2.2, Cholesterol 46.5, Sodium 397.7, Carbohydrate 74.7, Fiber 1.9, Sugar 46.6, Protein 5.5

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #snacks #eggs-dairy #fall #winter #cakes #eggs #dietary #seasonal #free-of-something #4-hours-or-less #nut-free #from-scratch