Best 2 Majestic And Moist Honey Cake Recipes

Indulge in the Majestic and Moist Honey Cake: A Symphony of Sweetness and Texture

Embark on a culinary journey with the majestic and moist honey cake, a delectable masterpiece that tantalizes taste buds with its symphony of flavors and textures. This classic cake, steeped in tradition, captivates with its golden-brown exterior, invitingly moist crumb, and an intoxicating aroma that fills the air with sweet anticipation. Experience a taste of sheer bliss as you savor each heavenly bite, discovering a harmonious blend of honey's natural sweetness, the delicate tang of sour cream, and a subtle hint of warm spices. Allow this extraordinary cake to grace your table, whether as a celebratory centerpiece or a cozy afternoon treat, and immerse yourself in the sheer delight it brings. Our collection of honey cake recipes offers a diverse range of variations, promising an unforgettable culinary adventure. From the classic honey cake recipe that embodies tradition to the gluten-free honey cake recipe that caters to dietary restrictions, each recipe promises a unique taste experience. Discover the magic of chocolate honey cake, where rich cocoa powder intertwines with honey's sweetness, or explore the unique flavors of carrot honey cake, where grated carrots add a delightful twist to the classic recipe. Embrace the simplicity of our easy honey cake recipe, perfect for novice bakers seeking a hassle-free indulgence, or challenge your culinary skills with our elaborate honey cake recipe that yields a masterpiece worthy of special occasions. No matter your preference, our collection of honey cake recipes ensures an unforgettable journey into the realm of sweet perfection.

Here are our top 2 tried and tested recipes!

MAJESTIC AND MOIST NEW YEAR'S HONEY CAKE

Majestic and Moist New Year's Honey Cake image

This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.

Provided by Marcy Goldman

Categories Cake Mixer Brunch Dessert Bake Vegetarian Rosh Hashanah/Yom Kippur Fall Kosher Honey Kidney Friendly Pescatarian Dairy Free Peanut Free Soy Free

Yield Serves 8-10

Number Of Ingredients 19

Ingredients

3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 eggs
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup rye or whisky (see Note)
1/2 cup slivered or sliced almonds (optional)
Special Equipment
I like this cake best baked in a 9-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9-by-13-inch sheet pan, or three 8-by-4 1/2-inch loaf pans.

Steps:

Preheat the oven to 350°F. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky.
Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.

MAJESTIC AND MOIST HONEY CAKE

Majestic and Moist Honey Cake image

Adapted from Marcy Goldman's Treasure of Jewish Holiday Baking

Provided by Penny Hall

Categories Cakes

Time 55m

Number Of Ingredients 17

Ingredients

3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tsp baking soda
1/2 tsp kosher salt
4 tsp ground cinnamon
1/2 tsp cloves
1/2 tsp ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cp brown sugar
3 large eggs at room temperature
1 tsp vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup rye or whiskey
1/2 cup slivered or sliced almonds (optional)

Steps:

1. Fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake. I made mine in two full-size loaf pans plus two miniature ones. Preheat oven to 350°F. Generously grease pan(s) with non-stick cooking spray. For tube or angel food pans, line the bottom with lightly greased parchment paper, cut to fit. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)
2. Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom. Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top). Bake until cake tests done, that is, it springs back when you gently touch the cake center. For angel and tube cake pans, this will take 60 to 75 minutes, loaf cakes, about 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes. Let cake stand fifteen minutes before removing from pan.

Tips:

Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
Follow the Recipe Carefully: Baking is a precise process, so it's important to follow the recipe carefully. Don't substitute ingredients or change the measurements unless you know what you're doing.
Use Fresh Ingredients: The fresher your ingredients, the better your cake will taste. If possible, use organic or locally-sourced ingredients.
Don't Overmix the Batter: Overmixing the batter can make your cake tough. Mix just until the ingredients are combined.
Don't Open the Oven Door During Baking: Opening the oven door during baking can cause the cake to fall. Only open the door to check on the cake in the last few minutes of baking.
Let the Cake Cool Completely Before Frosting: This will help prevent the frosting from melting.

Conclusion:

Honey cake is a delicious and versatile cake that can be enjoyed for any occasion. With its moist crumb and sweet honey flavor, it's sure to be a hit with everyone who tries it. So next time you're in the mood for a special treat, give this honey cake recipe a try. You won't be disappointed!