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Honey cakes for Litha
Jun. 16th, 2015 12:00 pmHoney Cake
Ingredients:
1 cup Butter
1 cup Honey
½ cup Dark Muscovado Sugar or dark brown sugar; I know it's not the same thing but it was fairly close, I think
3 Eggs, beaten
1¼ cup self-rising flour If you don't keep self-rising flour around like I don't (LOL), you can use 1¼ cup all purpose flour with 1⅞ tsp baking powder and 1⅝ tsp salt.
Cut the butter into pieces and heat slowly, adding the honey and the sugar. When fully melted, turn up the heat and boil the mixture for one minute. Remove from the heat and allow to cool.
Add the beaten eggs to the cooled honey mixture. Sift the flour into a large bowl and beat the liquid honey mixture into it until you have a smooth batter.
Pour the mixture into a round lined springform pan or into paper-lined miniature cupcake tins--by miniature I mean the tins that make 24 little cupcakes and bake in a preheated oven at 325F for about 50 mins - or until the cake is well-risen and springs back to the touch. For miniature cupcakes, 20 minutes (start checking at 15 minutes).
Cool on a rack and glaze with a few tablespoons of warm honey. The glaze is unnecessary really, because the cakes are very rich and don't need glazing, IMO.
Ingredients:
1 cup Butter
1 cup Honey
½ cup Dark Muscovado Sugar or dark brown sugar; I know it's not the same thing but it was fairly close, I think
3 Eggs, beaten
1¼ cup self-rising flour If you don't keep self-rising flour around like I don't (LOL), you can use 1¼ cup all purpose flour with 1⅞ tsp baking powder and 1⅝ tsp salt.
Cut the butter into pieces and heat slowly, adding the honey and the sugar. When fully melted, turn up the heat and boil the mixture for one minute. Remove from the heat and allow to cool.
Add the beaten eggs to the cooled honey mixture. Sift the flour into a large bowl and beat the liquid honey mixture into it until you have a smooth batter.
Pour the mixture into a round lined springform pan or into paper-lined miniature cupcake tins--by miniature I mean the tins that make 24 little cupcakes and bake in a preheated oven at 325F for about 50 mins - or until the cake is well-risen and springs back to the touch. For miniature cupcakes, 20 minutes (start checking at 15 minutes).
Cool on a rack and glaze with a few tablespoons of warm honey. The glaze is unnecessary really, because the cakes are very rich and don't need glazing, IMO.
