Best 7 Milk And Honey Cake Recipes

MILK AND HONEY TEA CAKE

Steps:

• For the tea cake: Position a rack in the center of the oven; preheat to 325 degrees F. Lightly spray a 9-by-13-inch baking pan with nonstick cooking spray.
• In a medium bowl, whisk together the cake flour, baking powder, salt and tea leaves. In a large bowl, whisk together the egg yolks, almond milk, sugar and vanilla.
• Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until stiff peaks form, about 2 minutes. Whisk the flour mixture into the egg yolk mixture. Using a rubber spatula, gently fold in the whipped egg whites, a little at a time, until all of the egg whites are incorporated and the batter is fluffy. Pour the batter into the prepared baking pan and gently smooth the top.
• Bake until the cake is puffed and golden and a toothpick inserted into the center comes out clean, about 25 minutes. Allow the cake to cool slightly while you prepare the milk syrup.
• For the milk syrup: In a large saucepan, combine the almond milk, condensed milk, salt and tea leaves; bring to a simmer over medium-low heat. Simmer until the mixture has thickened enough to coat the back of a spoon, 10 to 15 minutes. Strain through a fine-mesh sieve and set aside.
• Use a fork or wooden skewer to poke 30 to 40 holes all over the top of the cake. Slowly pour the milk syrup over the surface of the cake. Refrigerate for at least 2 hours to allow the cake to absorb the cream.
• For the honey-lemon whipped cream: In a medium bowl, whisk together the yogurt, honey and lemon zest. Use a spatula or spoon to gently spread the yogurt over the top of the cake.
• Refrigerate until ready to serve. Garnish with candy fruit slices if desired.

MILK AND HONEY CAKE

Steps:

• Heat oven to 350 degrees. Grease two 8-inch round cake pans, line the bottoms with parchment paper and grease the parchment.
• Sift flour, baking powder, baking soda and salt into a large bowl.
• In a small bowl, beat eggs until smooth.
• In a medium bowl, stir together buttermilk, honey and vanilla.
• Using an electric mixer fitted with the paddle attachment, beat butter on medium speed to break it up, then gradually beat in sugar, continuing to beat until very light and fluffy, 2 to 3 minutes.
• With the mixer on medium speed, add eggs, 1 tablespoon at a time. If the mixture looks curdled at any point, add 1 tablespoon of the flour mixture to bind it back together.
• Reduce mixer to low and mix in a third of the flour mixture. Scrape down sides of bowl with a rubber spatula, then mix in half the buttermilk mixture. Mix in another third of the flour mixture, scraping down sides of bowl, then mix in remaining buttermilk mixture followed by remaining flour. Scrape down bowl.
• Scrape batter evenly into prepared pans and smooth tops with a spatula. Bake until the cake springs back when lightly pressed, and a toothpick inserted into center of the cake comes out clean, 30 to 40 minutes.
• Transfer to a wire rack to cool for 10 minutes. Run an offset spatula or butter knife around edges of pan to loosen cakes, then unmold onto the rack, remove parchment and allow to cool completely.
• Just before serving, whip the cream with a drizzle or two of honey, to taste (up to 2 tablespoons if you like it sweet). Frost the top of one cake, top with the remaining cake then frost the top of the stacked cake. Drizzle with additional honey and garnish with berries, if you like.

MILK AND HONEY QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• Butter loaf pan.
• In medium saucepan, combine 1/2 cup honey and milk; Stir over medium heat until honey dissolves.
• Stir in melted butter.
• Set aside to cool.
• Sift flour, sugar, baking powder and salt into large mixer bowl.
• Add pecans and toss to coat.
• Set aside.
• Whisk egg into cooled milk mixture.
• Add to flour mixture.
• Beat at medium speed just until blended.
• Pour into pan and smooth top.
• Bake for 65-75 minutes until toothpick comes clean from center.
• Cool on rack 10 minutes, Remove and cool again on rack.

HONEY CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, combine sugar, honey, oil, eggs and orange zest. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

MILK-AND-HONEY WHITE BREAD

Steps:

• In a large bowl, dissolve yeast in warm milk. Add honey, butter, salt and 5 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and shape into 2 loaves. Place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans and cool on wire racks.

RUSTIC HONEY CAKE

Steps:

• Preheat oven to 350°. Grease a 9-in. cast-iron skillet., In a large bowl, beat butter and honey until blended. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, whisk flour, baking powder and salt; add to butter mixture. Transfer batter to prepared skillet., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with fruit, additional honey and, if desired, chopped pistachios., Freeze option: Securely wrap cooled cake in foil; freeze. To use, thaw at room temperature and top as directed.

LEMON HONEY CAKE

Steps:

• Cakes: Preheat oven to 325 degrees. Coat two 8-by-2-inch round cake pans with cooking spray. Line with parchment, then coat parchment with cooking spray. Whisk together flour, baking powder, baking soda, salt, and cardamom in a bowl. In another bowl, whisk together honey, milk, and oil.
• In a large bowl, whisk together eggs, brown sugar, and zest on high speed until thickened, about 3 minutes. With mixer on medium speed, slowly add honey mixture and beat to combine, 1 minute. With mixer on low speed, gradually add flour mixture and beat until combined.
• Divide batter between prepared pans and bake until tops spring back and edges start to pull away from sides of pan, about 25 minutes. Let cakes cool in pans on a wire rack 25 minutes; invert onto rack, top-sides up, and let cool completely.
• Curd: Combine eggs, yolks, granulated sugar, and lemon juice in a medium saucepan over high and cook, whisking constantly, until thickened and starting to bubble around edges, about 2 minutes. Remove from heat; whisk in cream cheese, one piece at a time.
• Strain mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible (you should have about 2 cups); discard solids. Cover curd with plastic wrap, pressing it directly onto surface. Refrigerate until cold, at least 2 hours and up to 1 day.
• Assembly: Using a long serrated knife, cut each cake in half horizontally. Place a cake bottom on a serving plate or cake stand. Spread 2 tablespoons honey over top. Spread 1/2 cup curd over top, stopping slightly short of edges, then place a cake top on curd, cut-side up. Spread with 2 tablespoons honey and another 1/2 cup curd.
• Repeat with second cake bottom, 2 more tablespoons honey, and 1/2 cup curd. Spread cut side of final cake layer with 2 tablespoons honey, then place on top of assembled cake, top-side up. Spread top with remaining 1/2 cup curd, swirling as desired. Refrigerate at least 1 hour and up to 6 hours before serving, topped with honeycomb or a drizzle of honey.