Best Spiced Honey Drizzle Cake Recipes

HONEY SPICE CAKE

Steps:

• Heat oven to 325°F.
• Grease and flour bundt pan.
• Mix hot water with instant coffee; set aside.
• In a large mixing bowl, mix honey, sugar, oil and eggs until very light and fluffy. Add all remaining ingredients including the coffee mixture; mix well.
• Spoon batter into prepared pan.
• Bake for 50 to 60 minutes or until toothpick inserted in the center of cake comes out clean.
• Cool 10 minutes.
• Remove from pan; cool completely.
• If desired, drizzled with glaze of your choice.

HONEY SPICE CAKE WITH RUM GLAZE - EMERIL LAGASSE

Steps:

• Preheat the oven to 350 degrees F.
• Grease and flour 1 (9-inch) tube pan or 1 (8 to 10-cup) fluted tube or bundt pan.
• Sift the cake flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt together, then sift again into a large bowl. In another large bowl, beat the butter with an electric mixer on high speed until creamy.
• Gradually add the honey and 1/4 cup of the sugar to the butter and beat on high speed until well mixed, 2 to 4 minutes.
• Beat in the egg yolks, 1 at a time.
• Beat on low and add the flour mixture in 3 parts, alternating with the yogurt in 2 parts.
• Beat until smooth, scraping down the sides of the bowl as necessary.
• In another large bowl, beat the egg whites until soft peaks form.
• Gradually add the remaining 1/4 cup sugar, beating on high speed, until stiff.
• Fold the egg whites into the batter.
• Pour the batter into the prepared pan and bake until a tester comes out clean, 45 to 55 minutes.
• Let the cake cool in the pan on a wire rack for 10 minutes and then invert the cake onto the rack and allow to cool completely.
• In a small bowl combine the powdered sugar and rum and stir to combine. Mixture should be a stiff glaze. If the glaze is too thick, thin with a bit of milk.
• Using a spoon, drizzle the glaze all over the cake in a random pattern.
• Let the cake sit until the glaze has hardened.
• Serve.

SPICED-UP HONEY CAKE

Steps:

• 1. Preheat the oven to 350°F. Oil a 12-cup Bundt pan or 13 x 9-inch rectangular cake pan.
• 2. First, make the cake: Combine the honey, oil, coffee, and vanilla in a small saucepan and heat, stirring constantly, until the mixture is well blended. Remove it from the heat and let cool.
• 3. Place the flour, cinnamon, ginger, nutmeg, coriander, baking soda, baking powder, and salt in a large bowl and stir to blend.
• 4. Place the eggs and sugar in a medium-size bowl and beat with a mixer on medium speed until the mixture is pale yellow and very thick, 5 minutes.
• 5. Pour the honey mixture into the egg mixture and beat until well incorporated, 2 minutes. Stop the mixer occasionally and scrape down the sides until fully incorporated, 2 minutes more. Spread the batter evenly in the prepared pan and bake until the cake springs back when lightly touched with your finger and toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 5 minutes, then place the pan on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert It onto a rack to cool while you prepare the glaze.
• 6. Place the honey, sugar, and butter in a small saucepan and bring to a boil over medium heat, stirring constantly. Remove the glaze from the heat.
• 7. To glaze the cake, place it on a serving platter, Use a fork to gently poke holes all over the top of the cake. Brush on the glaze, letting it seep into the holes and down the sides. Serve the cake at room temperature.