Friday, May 20, 2011

Honey Cakes.

Recipe 24.

Honey Cakes (adapted from smitten kitchen).

As one of my graduation gifts, my mom bought me the cutest beehive cupcake tin from the Deseret Book store. I was so excited to use it, and what better to make than honey flavored cakes! Now I'll warn you, I tried out a glaze and failed, so I used some powdered sugar to cover up the mess. It worked! You can always disguise a little mistake.

3 1/2 cups flour
1 tbs baking powder
1 tsp baking soda
1/2 tsp kosher salt
4 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups sugar
1/2 cup brown sugar
3 large eggs at room temperature
1 tsp vanilla

Preheat oven to 350. Grease pans. Whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice. Make a hole in the center of this mix and add the vegetable oil, honey, sugar, brown sugar, eggs, and vanilla. Stir together well to make  thick batter. Make sure nothing is stuck on the bottom of the bowl! Spoon the batter into the pans.

It took these pans about 35 minutes to cook all the way through. If you are using angel or tube cake pans, it will take about an hour. Regular loaf pans will take about 45-55 minutes.

Don't you just want to go around and call everyone "honey cakes" now?
I'm going to start.
Later, honey cakes.

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