Honey Cake

A sweet cake with the delicate taste of honey.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Cake

Ingredients

1 cup butter, room temperature		1 1/2 tsp baking powder
2/3 cup packed light brown sugar		1 tsp ground cinnamon
1/3 cup plus 2 tbsp honey, warmed until fluid		For the icing:
4 large eggs, lightly beaten		2/3 cup confectioner's sugar
3 1/4 cup all-purpose flour		1-2 Tbsp. hot water

directions

Prep: 20 min Total:

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1
Preheat the oven to 350°F (180°C). Butter a 9 × 5in (23 × 13cm) loaf pan and line the bottom with wax paper.
2
To make the cake, beat the butter and brown sugar with an electric mixer until pale and creamy. Beat in the 1/3 cup plus 1 Tbsp. honey. One at a time, beat in the eggs, beating well after each addition. Add a little flour if the mixture begins to curdle.
3
Sift together the flour, baking powder, and cinnamon. Stir into the butter mixture. Spread in the pan and smooth the top. Bake for 50–60 minutes, or until a wooden toothpick inserted in the center comes out clean. If the loaf is browning too quickly, tent with foil. Cool in the pan on a wire rack for 10 minutes. Invert and unmold onto the rack, peel off the paper, and let cool.
4
To make the icing, mix the confectioner’s sugar and 1 Tbsp. honey, then stir in enough hot water to make a fluid icing. Drizzle the icing over the cake, letting it drip down the sides.

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Honey Cake

Ingredients

directions