Hey guys, as per the Subject Header, I'm looking for help in formulating a future honey cake, well...cakes; I bought some phallic cupcake tins for the lusty month of May! Anyway, last Spring I made a REALLY rich desert which was part-honey cake. Anyway (I'll post that recipe below) it was so dense that I cannot concieve of being a part of any future cake I can see myself making. Heck, the honey cakes I have planned will also include candied rose petals and violet petals. Any advise? Heck, every recipe I've seen for Honey Cake seems equally dence, with tons of nuts that are also added.
In a clean bowl combine flour, baking powder, and salt. In another bowl beat 1 stick of butter about 30 seconds. Add 1/2 Cup sugar, honey, and vanilla; beat till well combined. Add eggs, one at a time, beating one minute after each addition. Add 1 1/2 Cup milk and dry ingredients alternatively to butter mixture, beating over each addition. Pour over fruit.
Bake in a 375-degree oven until a toothpick inserted in the center of the cake (not the fruit) comes out clean. Let cool. Serves 12.
OSTARA CAKE
Grease and flour a 10" x 9" baking dish, preheat oven to 375-degrees.
- 2 packets Graham Crackers
- 1 teaspoon salt
- 1 Cup [2 sticks] butter or margarine, melted
- 3/4 Cup honey
- 1 1/2 Cup granulated sugar
- 1 1/2 teaspoons vanilla
- 1 can fruit pie filling
- 2 eggs
- 2 3/4 Cups all-purpose flour
- 1 1/4 Cup milk
- 2 1/2 teaspoons baking powder
In a clean bowl combine flour, baking powder, and salt. In another bowl beat 1 stick of butter about 30 seconds. Add 1/2 Cup sugar, honey, and vanilla; beat till well combined. Add eggs, one at a time, beating one minute after each addition. Add 1 1/2 Cup milk and dry ingredients alternatively to butter mixture, beating over each addition. Pour over fruit.
Bake in a 375-degree oven until a toothpick inserted in the center of the cake (not the fruit) comes out clean. Let cool. Serves 12.
