This moist cake is drenched with a hot honey-orange syrup while the cake is still warm.

Honey Cornmeal Cake with Orange and Honey Syrup

Ingredients

• Cake:
• 1 cup yellow cornmeal
• 2 1/2 cups flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 8 oz melted butter
• 2 eggs
• 1 3/4 cups milk
• 3/4 cup honey
• Syrup:
• 1/2 cup honey
• 3 tablespoons orange juice concentrate
• 1 tablespoons orange zest

Procedure

1. Preheat oven to 300°F. Butter a 13x9" baking pan.
2. For Syrup: Whisk together in small saucepan until just bubbling, about 5 minutes.
3. For Cake: Mix dry ingredients together. Mix wet ingredients. Stir liquid into dry ingredients until blended. Pour into prepared pan and bake until tester comes out almost clean, about 30 minutes. Remove from oven and slowly drizzle a little of the hot syrup on the cake at a time, letting it soak up before adding more. Continue until syrup is used up. Let cool.

Notes

 

Content by Renee Shelton. Recipe adapted from a Restaurant Hospitality magazine clipping, September, 2000.  This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 12, 2020.