honey cake

Name: Honey Cake
Prep time: 40 min
Cook time: 50 min
Cuisine: Jewish
Ingredients: 2 1/2 cup(s) all-purpose flour; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 2 teaspoon(s) cinnamon; 1/4 teaspoon(s) ground ginger; 1/4 teaspoon(s) ground clove; 3 large eggs; 1 cup(s) sugar or splenda; 1 1/4 cup(s) vegetable oil; 1 cup(s) pure honey; 3/4 cup(s) lukewarm coffee (brewed, or instant dissolved in water); 1 1/2 teaspoon(s) packed grated orange zest; ## GLAZE; 1/4 cup(s) plus 2 tablespoons well-stirred canned unsweetened coconut milk (not light); 2 teaspoon(s) light corn syrup; 4 ounce(s) bittersweet (60% cacao) chocolate, finely chopped; ## GARNISH; - flaky sea salt, such as maldon (optional)

(2 RATINGS)

60 Pinches 1 Photo

LINDA BAILEY

STERLING HEIGHTS, MI

Updated on Sep 13, 2013

My friend who is Jewish,sent this to me and it is really good for everyone!

Rate

prep time 40 Min

cook time 50 Min

method Bake

yield (1) 10" Bundt pan

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground clove
3 large eggs
1 cup sugar or splenda
1 1/4 cups vegetable oil
1 cup pure honey
3/4 cup lukewarm coffee (brewed, or instant dissolved in water)
1 1/2 teaspoons packed grated orange zest
GLAZE
1/4 cup plus 2 tablespoons well-stirred canned unsweetened coconut milk (not light)
2 teaspoons light corn syrup
4 ounces bittersweet (60% cacao) chocolate, finely chopped
GARNISH
- flaky sea salt, such as maldon (optional)

How To Make honey cake

Step 1

Heat oven to 350°F with rack in middle. Generously spray pan, including center tube, with baking spray. Whisk together flour, baking powder and soda, salt, and spices in a large bowl. Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined. Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.

Step 2

Pour batter into pan (it’s liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes. Let cake cool in the pan on a rack for 20 minutes. Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack and cool completely.
Step 3

Chocolate Glaze: 1/4 cup plus 2 tablespoons well-stirred canned unsweetened coconut milk (not light) 2 teaspoons light corn syrup 4 ounces bittersweet (60% cacao) chocolate, finely chopped 1/4 cup plus 2 tablespoons well-stirred canned unsweetened coconut milk (not light) 2 teaspoons light corn syrup 4 ounces bittersweet (60% cacao) chocolate, finely chopped
Step 4

Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined. Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth. Let glaze stand, stirring occasionally, until thickened slightly, but still pourable. Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set. Just before serving, sprinkle glaze lightly with flaky sea salt, if using.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes