Make Spiced Honey Cake

Spiced honey cake is a gingerbread-like cake that is tasty and easy to make. There are some variations to the recipe, but this one is gluten-free. To make spiced honey cake, create the cake mix, bake the cake, and make the frosting for a treat to be eaten fresh or served later.

Ingredients

Cake Mix

  • 7 ounces of unsalted butter (200g)
  • 3 ½ ounces of light muscovado sugar (100g)
  • 3 ½ ounces of golden caster sugar (100g)
  • 6.2 ounces of clear honey (175g)
  • 2 medium eggs
  • 1/2 cup of whole milk (160 mL)
  • 11.5 ounces of plain flour (325 g)
  • 1/2 tablespoon (7.5 g) of salt
  • 1 tablespoon (15 g) of bicarbonate of soda
  • 1 tablespoon (15 g) of baking powder
  • 3/4 tablespoon (11.3) of ground ginger
  • 3/4 tablespoon (11.3 g) of cinnamon
  • 3/4 tablespoon (11.3 g) of grated nutmeg
  • 1/2 tablespoon (7.5 g) of ground cloves
  • 1/2 tablespoon (7.5 g) of caraway seeds
  • 1 small orange (finely grated)
  • 1 small lemon (finely grated)
  • 2 ounces of candied chopped mixed peel (50 g)

Frosting

  • 3 ounces (85 g) of cream cheese
  • 3 tablespoons (45 g) of unsalted butter
  • 1 cup (128 g) of powdered sugar
  • 1 teaspoon (4.9 mL) of lemon zest (finely grated)
  • Pinch of kosher salt
  • 1/2 of a vanilla bean
  • 13.5-ounce (103.6 mL) can unsweetened coconut milk

Makes 8 servings

Steps

Making the Cake Mix

  1. Preheat the oven. Turn the oven to 350°F (177°C). Coat the bottom and sides of a 9-inch (23 cm) cake pan in a nonstick spray. Put a round parchment paper at the bottom of the pan.[1]
  2. Whisk together the flour, baking powder, baking soda, and seasoning. Put flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a large bowl. Whisk the ingredients together. Set aside the bowl for a moment.[1]
  3. Put the vanilla, sugar, oil, honey, egg into a different bowl. Turn an electric mixer on to medium speed. Blend the ingredients until the mixture becomes thick and pale. It will take about 4 minutes for the mixture to become thick and pale.[1]
  4. Finish the cake mix with orange juice and whey. Add in orange juice and whey and blend until the mixture turns frothy. Last, turn the speed to low and mix in the dry ingredients until the mix becomes thin like pancake batter.[1]
    • It should take about 2 more minutes for the mixture to froth up.

Baking the Cake

  1. Pour the mix into a cake pan. Pour the ingredients from the first bowl with ingredients like baking soda, nutmeg, and cinnamon into the pan that you’ve oiled and covered in parchment paper. Then, spread the contents of the second bowl with ingredients such as brown sugar and honey into the pan. Spread the mix until it becomes smooth on top.[1]
  2. Bake for 45-50 minutes. Put the pan into the oven. Bake until the cake turns a golden brown. The center should still be soft and able to spring back when gently pressed.[1]
  3. Take the cake out of the oven after 45-50 minutes. Loosen the cake by running a knife around the edges of the pan. Turn the pan over and gently dump it onto a rack. Allow the cake to cool.[2]

Adding the Frosting

  1. Make the frosting. Pour cream cheese and butter into a bowl, and beat it on medium-high with an electric mixer until it becomes smooth. Then, pour the seeds from a vanilla bean, powdered sugar, lemon zest, in salt into the bowl. Beat the mixture on low for two minutes until it thickens. Last, add the coconut cream and mix until soft peaks form in the frosting.[1]
  2. Spread the frosting on the cake. Once the cake has cooled down, use a knife or spatula to spread the frosting on the cake. You can cover just the top or all of the cake. Spread the frosting until you are happy with the look and amount of frosting on the cake.[2]
  3. Decorate the cake. You can leave the cake as is or choose to decorate it. You can decorate the cake with things like flowers, berries, bee pollen, and fronds. It is better not to decorate the cake until you’re ready to eat it so that the berries and flowers stay fresh.[1]
  4. Store the cake in the freezer. The cake will stay good on its own for two or three days. If you can’t eat it before then, store it in the freezer. Try to eat it within a week if you decide to freeze it.[3]

Tips

  • You can also sprinkle sesame seeds on top of the cake instead of using frosting.[4]

Warnings

  • Make sure all of the ingredients are fresh before incorporating them into the recipe.

Things You’ll Need

  • 9-inch cake pan
  • Parchment paper
  • Whisk
  • Bowl
  • Electric mixer
  • Spatula

Sources and Citations

  1. ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 http://www.bonappetit.com/recipe/spiced-honey-cake-with-cream-cheese-frosting
  2. ↑ 2.0 2.1 http://www.bonappetit.com/recipe/spiced-honey-cake-with-cream-cheese-frosting
  3. ↑ http://laboiteny.com/spiced-honey-cake/
  4. ↑ http://laboiteny.com/spiced-honey-cake/

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