no shortening or butter which makes preparation time quick, and
coffee which gives it a light flavoring. Traditionally a Jewish
celebration cake, this honey cake can be adapted for any event.
1/2 c flour
|2 t baking
||1 c honey
|2 t cinnamon
||1 c sugar
||1 c vegetable
oven to 350° F. Butter 12-cup Bundt pan.
first 6 ingredients in bowl. Make a well in center and add remaining
ingredients, whisking until well combined. Pour batter into pan
and bake until cake tests clean, about 50 minutes. Cool cake for
about 20 minutes on cake rack before turning out.
ginger cakes that use only ground and/or crystallized candied ginger,
this recipe uses ground, candied and fresh. The result is surprisingly
c butter, unsalted
t ground ginger
c brown sugar, firm packed
t baking soda
||1 c sugar
|1 t salt
|1 t vanilla
|1 T candied
ginger, finely chopped
|2 t fresh
ginger, finely grated
oven to 350° F. Butter a 10" Bundt or tube pan.
flour, ground ginger, baking soda and salt. Add in the other two
gingers. In separate bowl, beat butter and both sugars until combined,
scrape bottom, and beat again at high speed for 2 minutes. Add eggs
one at a time at medium-low speed, beating well after each addition.
Turn speed to low and alternately add in flour mixture and buttermilk,
ending with flour. Beat batter until smooth. Pour into pan and bake
for about 55 minutes, until it tests done. Cool cake on rack for
15 minutes before turning out. When cooled, drizzle
cake with Brown Sugar Glaze.
Copyright © 2004-2005 Beach Cuisine™, Inc.