Honey Pecan cake

Recipe Rating:
 2 Ratings
Serves: Makes one fluted cake.
Prep Time:
Cook Time:

Ingredients

1 Tbsp vinegar
1 c milk
1 c oil (i'm going to sub this with applesauce or pumpkin puree)
1 1/2 c sugar
3 eggs
1 tsp vanilla
2 c flour
3 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 c chopped nuts
MY SYRUP:
1/4 c orange honey
1 Tbsp water
2 Tbsp orange juice
ORIGINAL RECIPE SYRUP:
1/4 c honey
1 Tbsp water
1 Tbsp lemon juice

The Cook

Christine Whisenhunt Recipe
x1
Well Seasoned
Visalia, CA (pop. 124,442)
cwhisenhunt
Member Since Jul 2011
Christine's notes for this recipe:
This is another great cake to have with your morning coffee or tea! It has one of those yummy glazes that soaks in and makes that gooey goodness on top that I love! This recipe also came from that cookbook that my great aunt gave me that was compiled for her local high school homecoming reunion. By now you know how I love orange honey, so I tweeked it a little to suit my tastes. Also, this calls for A LOT of oil, so I'll be substituting all or part of that with either applesauce or pumpkin puree. I included the original syrup recipe below, as well as the one I'll be using. You decide which way you want to do it...oil, no oil; my syrup, original syrup... Enjoy!

Note:Photos borrowed from the internet.

**Original recipe is from the Plummerville Homecoming Cookbook, 1994, and the original recipe credit goes to Sherry Fox Wilson.**
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Directions

1
Combine 1 tbsp. of vinegar and enough milk to make one cup. Set aside. Stir oil into sugar. Add eggs and vanilla; beat for one minute at medium speed. Sift flour, baking powder, cinnamon and cloves together. Add to creamed mixture alternately with the soured milk. Beat for another minute. Stir in pecans. Pour into greased and floured fluted pan. Bake at 350 degrees for 40 minutes.Let stand for 10 minutes. Remove from pan and prick holes in hot cake. Drizzle with syrup.
2
For syrup:
Bring honey, water and juice to a boil.

About this Recipe

Comments

5 comments

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user Christine Whisenhunt cwhisenhunt - Oct 29, 2011
Christine Whisenhunt [cwhisenhunt] has shared this recipe with discussion groups:
Daughters of the KING
The Power of Orange
user Terrie Hoelscher Blessed1 - Oct 29, 2011
This sounds very good, Christine ... and it looks beautiful on your platter. I think this would make terrific mini-loaves .... I have a stoneware mini-loaf baker, I'm going to try it w/ this recipe and freeze them for "take-along" gifts when I visit at TG and Christmas. I'll let you know how they turn out! I'll [obviously] have to change the timer on these and watch, watch, watch, until they're done. I'll keep ya posted!
user Terrie Hoelscher Blessed1 - Oct 29, 2011
oh ... how much baking powder? It's mentioned in the directions, but it's not in the ingreds. list. Thanks!
user Christine Whisenhunt cwhisenhunt - Oct 29, 2011
Sorry about that, Terrie! One of the things I don't like about a lot of the recipes in this book is that in the instructions they restate how much of each thing to use, so I had dropped that part and just put the instructions. Thankfully she had restated how much baking powder in the instructions because she had omitted it in her ingredient list and I didn't catch it! LOL Thanks for catching that, Terrie! And, this isn't my pic, I borrowed one from the internet that looked like what I imagine the finished product to look like. But it does look good, doesn't it?! Let me know what you think when you make it! Hope you enjoy!
user Terrie Hoelscher Blessed1 - Oct 29, 2011
Will do! Thanks for making the correction! :o)

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