Best Spiced Up Honey Cake Recipes

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HONEY CAKE RECIPE



Honey Cake Recipe image

This super moist Honey Cake Recipe fills your whole kitchen with a sweet-spicy aroma -you will definitely want to make it again and again.

Provided by Maria Vannelli RD

Categories     Dessert

Time 1h15m

Number Of Ingredients 15

3½ cups flour (all-purpose (500 grams))
1½ teaspoons baking powder
1 teaspoon baking soda
pinch salt
2 teaspoons ground cinnamon
½ teaspoon cloves
½ teaspoon allspice
3 eggs (room temperature)
1 cup granulated sugar
¾ cup vegetable or canola oil
¼ cup applesauce
¾ cup orange juice
1 cup honey
1 cup coffee or strong tea (lukewarm)
icing sugar to dust on cake (optional)

Steps:

  • Preheat oven to 350°F (175°C).
  • Grease and flour (or use non-stick spray) a 10-inch bundt pan. Set aside.
  • In a large mixing bowl, sift together all the dry ingredients (except the sugar). Set aside.
  • In a separate mixing bowl, whisk the eggs for 2-3 minutes. Alternatively, can use handheld beaters or stand mixer.
  • Add the sugar and continue to whisk together for 2-3 minutes.
  • Next, whisk in the oil, followed by the applesauce, orange juice, honey and coffee. Make sure to properly whisk together.
  • Make a well in the dry ingredient and slowly whisk in the liquid ingredients. The mixture will be thin and runny.
  • Pour batter in the prepared bundt pan.
  • Bake in a 350°F (175°C) oven for 55-65 minutes or until a wooden cake tester comes out dry.
  • Cool in pan for about 20 minutes on wire rack; invert to cool completely.
  • Dust with icing sugar just before serving.

Nutrition Facts : ServingSize 1 servings, Calories 320 kcal, Carbohydrate 52 g, Protein 4 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 82 mg, Sugar 31 g

HONEY & SPICE CAKE



Honey & Spice Cake image

This cake is tender and moist with tremendous depth of flavor, and the taste of honey shines through.

Provided by Jennifer Segal, modestly adapted (with permission) from Marcy Goldman's

Categories     Desserts

Yield 12-14

Number Of Ingredients 16

3½ cups all purpose flour, spooned into a measuring cup and leveled-off with a knife
1½ cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
4 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
1 cup canola or vegetable oil
1 cup honey
½ cup light or dark brown sugar
3 large eggs
1 cup coffee or strong tea
½ cup fresh or store-bought orange juice (for fresh, you'll need 2 oranges)
¼ cup orange liqueur or whisky (okay to substitute orange juice)
1 teaspoon vanilla extract

Steps:

  • I make this cake in three nonstick 8x4-inch loaf pans, but it can also be made in two nonstick 9x5-inch loaf pans or an angel food cake pan WITHOUT a removable bottom or a 9x13-inch sheetpan.
  • Preheat the oven to 350°F. Spray the pan(s) with nonstick cooking spray and dust lightly with flour. If using an angel food cake pan, line the bottom with lightly greased parchment paper.
  • In a very large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center and add the oil, honey, brown sugar, eggs, coffee or tea, orange juice, and orange liqueur and vanilla extract.
  • Using a strong wire whisk or an electric mixer on low speed, mix the ingredients until well combined. The batter will be pourable.
  • Pour the batter into the prepared pan(s). Place the pan(s) on 2 baking sheets stacked together and bake until the cakes are set, domed and spring back when you touch them gently in the center (the stacked sheet pans will prevent the bottom from browning too quickly). For loaf cakes, bake for 45-50 minutes; for angel cake pans, bake for 60 to 70 minutes; for sheet-style cake, bake for 40 to 45 minutes. Let the cake(s) stand for 15 minutes before removing from the pan(s). Run a butter knife along the edges of the pans to help the cakes release, then transfer to a wire rack to cool completely. Wrap the cake(s) in foil and store at room temperature for several days.
  • Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Facts : Calories 476, Fat 17g, Carbohydrate 76g, Protein 5g, SaturatedFat 2g, Sugar 51g, Fiber 1g, Sodium 219mg, Cholesterol 40mg

HONEY SPICE CAKE



Honey Spice Cake image

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

Provided by Hadice

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 12

1 cup hot water
1 teaspoon instant coffee
1 cup honey
3/4 cup sugar
1/2 cup vegetable oil
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon allspice

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.

Nutrition Facts : Calories 264.9, Fat 8.2, SaturatedFat 1.3, Cholesterol 46.5, Sodium 216.6, Carbohydrate 45.1, Fiber 0.7, Sugar 26.9, Protein 4.1

SPICED HONEY CAKE WITH CREAM CHEESE FROSTING



Spiced Honey Cake With Cream Cheese Frosting image

Categories     Cake     Dessert     Bake     Kid-Friendly     Wheat/Gluten-Free     Cream Cheese     Buttermilk     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 Servings

Number Of Ingredients 27

Cake:
Nonstick vegetable oil spray
2 cups gluten-free all-purpose baking flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
2/3 cup granulated sugar
1/4 cup (packed) light brown sugar
1/2 cup vegetable oil
1/2 cup honey
1 large egg
1 large egg yolk
1/2 vanilla bean, split lengthwise
1/2 cup fresh orange juice
1/2 cup whey or buttermilk
Frosting and Assembly:
3 ounces cream cheese, room temperature
3 tablespoons unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon finely grated lemon zest
Pinch of kosher salt
1/2 vanilla bean, split lengthwise
1 (13.5-ounce) can unsweetened coconut milk, cream separated from milk, room temperature
Bee pollen, fennel fronds, edible flowers, and berries (for serving; optional)

Steps:

  • Cake:
  • Preheat oven to 350°F. Coat a 9" cake pan with nonstick spray and line bottom with a parchment paper round. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl to combine.
  • Combine granulated sugar, brown sugar, oil, honey, egg, and egg yolk in another large bowl. Scrape in seeds from vanilla bean; discard pod. Using an electric mixer on medium speed, beat mixture until pale and thickened, about 4 minutes. Reduce speed to medium-low and gradually pour in orange juice and whey. Beat until frothy, about 2 minutes. Reduce speed to low and gradually add dry ingredients; beat just until smooth and homogenous (it will be thin, like pancake batter).
  • Pour into prepared pan and bake until cake is golden brown and center springs back when gently pressed (a cake tester will not come out clean), 45-55 minutes. Transfer to a wire rack and let cool in pan, 20 minutes. Run a knife around edges of cake to loosen and invert onto rack; let cool completely.
  • Do Ahead
  • Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
  • Frosting and Assembly:
  • Using an electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl until smooth. Add powdered sugar, lemon zest, and salt and scrape in seeds from vanilla bean; discard pod. Beat on low speed until mixture is very light and thickened, about 2 minutes; scrape down sides of bowl. With motor running, add coconut cream by the tablespoonful and beat until very soft peaks form (save coconut milk for another use).
  • Pile frosting on top of cake and spread to edges (it's okay if it cascades over the sides). Decorate with bee pollen, fennel fronds, flowers, and berries, if desired.

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