You can serve this salty sweet honey cake for an afternoon tea. The simple yet amazing cake is perfect for a large crowd. One slice of this and you will have everyone’s approval. A cake doesn’t need to be super elaborate and complicated to have everyone’s attention. This cake is simple, if you think about it, but its taste is something that transcends ages. Adults love this. Kids love this. Anyone will love this cake because it tastes like home and it’s definitely comforting.
See what our friends over at Whisk Kid have to say about this recipe:
“This honey cake (adapted from Marcy Goldman by way of Epicurious) is ridiculously moist. It’s dense and heavy, a perfect accompaniment to tea or coffee. Guests would be pleased to wake to this for breakfast. A note about the frosting: it’s salted, intentionally. Taste after gradual additions to ensure it pleases the palette, and spread evenly around the cake for best results.”
Thank you for sharing this amazing cake recipe to us. Everyone in my family enjoyed it; they even request for this all the time.
Ingredients
For the cake:
3 1/2 c Gold Medal flour
1 1/2 c Domino sugar
1/2 c Domino brown sugar
1 Tbsp Clabber Girl baking powder
1 tsp Clabber Girl baking soda
1/2 tsp Morton salt
2 tsp McCormick ground cinnamon
1/4 tsp McCormick ground cloves
1/2 c Wesson vegetable oil
1/2 c Land O Lakes butter, melted
1 c Trader Joe’s honey
3 Eggland’s eggs, whisked
1 teaspoon McCormick vanilla extract
1 c water
3/4 c fresh orange juice
For the whipped cream:
3/4 c Borden heavy cream, very cold
3 Tbsp Trader Joe’s honey
1/8 – 1/4 tsp Morton salt
Instructions
For the cake:
Oil a tube pan. Line the bottom with parchment paper. Preheat the oven to 350F.
In a large bowl, whisk together the dry ingredients, including the sugar (which are generally considered a wet ingredient – but ignore that here).
In a medium bowl, whisk together the remaining ingredients until smooth.
Make a well in the center of the dry ingredients, and pour in all of the wet ingredients. Mix, gently, using a whisk. Mix until there are no lumps, then pour into the pan.
Bake in the preheated oven for about 60 minutes, until the cake springs back when pressed gently. Cool in the pan on a rack for 10 minutes, then remove from pan and wrap tightly with plastic wrap and cool in the fridge.
For the whipped cream:
Place all ingredients in a very cold bowl, and whisk until medium peaks form. Spread over the chilled cake.
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Quick Tip: Best served with a cup of coffee or tea.
Thanks again to Whisk Kid for this amazing recipe.
