I have been both searching for, and working on, the perfect honey cake recipe for some time now. I love honey, especially the flavor varietals produced by honey from certain plants and locations. But I don’t love how heavy honey cakes can be, thus the search. So far, I have come up with a pretty good recipe for small cakes:
INGREDIENTS
- 1 c honey
- 2 eggs
- 1 tbsp vinegar
- 1 c applesauce
- 1 c sugar
- 2 c flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- spices to taste: dried orange blossom, bee pollen, anise seed, cinnamon, cardamom
360 for 30 minutes if in muffin molds
Originally had a 1/2 c of vegetable oil in with a 1/2 c of apple sauce, but the last time I made them I used a whole cup of apple sauce and forgot the oil – they came out wonderful. And by wonderful I mean, they were light and springy, admittedly a little sticky to the touch on the outside, but not heavy like many honey cakes can be.
I also gave this recipe a try recently:
I also gave the Spiced Honey Cake recipe from a 1938 “Season to Taste” baking pamphlet. It too was not overly heavy, but it didn’t taste as strongly of honey. The lack of heaviness and honey flavor were both probably due to only 1/2 cup of honey.