Tuesday, March 06, 2007

Spiced Honey Cake

Honey is a gift from the gods. I love watching the honeybees work away tirelessly on a warm summer day, gathering the precious nectar. Cooking with honey seems almost forgotten. Only in the odd potluck, am I reminded of the joys of cooking with this golden gift. Here's a recipe I find truly enhances the flavor and richness of honey.

Spiced Honey Cake

Prep time: 25 minutes
Baking time: 1 hour

  • 330 ml honey
  • 250 ml strongly brewed coffee
  • 15 ml orange peel
  • 2 3/4 cups of flour
  • 10 ml baking powder
  • 5 ml baking soda
  • 5 ml ground cinnamon
  • 2 ml ground nutmeg
  • 1 ml ground cloves
  • 1 ml powdered ginger
  • 1 pinch salt
  • 250 ml chopped walnuts
  • 4 eggs
  • 60 ml sunflower or corn oil
  • 250 ml sugar
  • Powdered sugar

In a small saucepan, bring the honey to a boil. Add in the coffee and orange peel and mix. Remove the saucepan from the heat. Set aside.

Meanwhile, in a large bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger and salt. Set aside. Take 30 ml of the dry ingredients and mix with the walnuts. Set aside.

In a large bowl, with a hand mixer, beat the eggs until they have a creamy lemony yellow color. Add in the oil while mixing. Add in slowly the sugar and mix for three minutes until the mix is pale and thick. With a spatula, incorporate the other ingredients, one third of each alternating between the flour, the honey and the egg mixture until just combined. Add in the nuts.

Pour the batter in a well oiled 10' bundt cake pan with a non stick surface. Bake in a preheated oven at 325F for about an hour, or until the toothpick test comes out clean.

Unmold the cake and leave to cool on rack for 30 minutes. Decorate by sifting powdered sugar on cake.

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