Best 6 Orange Honey Cake Recipes

HONEY CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, whisk together the flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon until thoroughly mixed together. In a separate large bowl, stir together the vegetable oil, 1 cup of sugar, and honey, and beat the eggs in one at a time, beating well after each addition. Stir in the flour mixture, alternating with the coffee in several additions. Mix in the shredded apple, if desired.
• Transfer the batter into the prepared baking dish, and sprinkle the walnuts over the top of the cake. Bake in the preheated oven until the cake springs back when lightly touched with a finger, about 1 hour. Allow the cake to cool until warm, about 15 minutes.
• In a small saucepan, melt the butter, and whisk in 2/3 cup of sugar and the orange juice until the sugar has dissolved. Bring the mixture to a boil, and remove from heat, whisking constantly. Pour the glaze over the warm cake.

APRICOT YOGURT CAKE WITH ORANGE HONEY SYRUP

Steps:

• Let the yogurt drain in a fine sieve set over a bowl, covered and chilled, overnight and measure out 1 cup of the drained yogurt, reserving the remaining yogurt for another use.
• Preheat the oven to 350°F. and butter and flour a 10-inch springform pan. Into another bowl sift together the flour, the baking powder, the baking soda, and a pinch of salt. In the bowl of an electric mixer cream the butter with the sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the 1 cup drained yogurt, beating until the mixture is just combined. Add the flour mixture, beat the batter until it is just combined, and stir in the apricots and the walnuts.
• Spoon the batter into the prepared pan and bake the cake in the middle of the oven for 50 minutes, or until a tester comes out with a few crumbs adhering to it. Put the cake in the pan on a rack set over foil, pour the orange honey syrup over it, and let the cake absorb the syrup. The cake may be made 2 days in advance and kept in the pan covered with plastic wrap and foil and chilled. Remove the side of the pan and garnish the cake with the mint sprigs.

ORANGE HONEY CAKE

Steps:

• Coat with nonstick spray or grease two 9 by 5-inch loaf pans.
• Line the bottom of each pan with a small piece of wax paper cut to fit; then spray or grease the paper.
• Set the pans aside.
• Preheat the oven to 325 degrees.
• Put the hot water into a 2-cup measuring cup or a small bowl.
• Add the instant coffee granules, and stir until they are dissolved.
• Stir in the orange juice concentrate to cool the coffee.
• Set aside.
• Measure out the cinnamon, allspice, salt, baking powder and baking soda, and place in a small custard cup or on a piece of wax paper.
• Set aside.
• Measure the flour by spooning it into the proper-size measuring cups, and leveling off the top.
• After measuring the flour, sift it onto a large piece of wax paper or into an extra bowl.
• (Sifting is necessary as tiny lumps may not beat out during the mixing process and will appear in the finished cake.) Put the eggs, oil, sugar, and honey into a large mixer bowl.
• With an electric mixer at medium speed, beat them together until completely combined, about 2 minutes.
• Add the spice mixture, and beat until combined.
• Beat in about a third of the flour, then a third of the orange-coffee mixture, repeating twice until all the ingredients are added.
• Beat on low speed until the flour is completely mixed in, scraping the bowl if necessary.
• Then beat the batter on high speed for 1 to 2 minutes or until it is very smooth.
• The batter will be thin.
• Pour the batter into the prepared pans, dividing it evenly.
• Bake the cakes at 325 degrees for about 60 to 70 minutes, or until a toothpick inserted into the center of each cake comes out completely clean (test both cakes).
• If there is a wet spot in the center of the top of a cake, bake it a few minutes longer.
• Remove the cakes from the oven, and let them cool for 1 hour in their pans on a wire rack.
• The sides of the cakes should shrink away from the pans a little.
• Run a knife around the sides of each cake to loosen it; then turn the cake out of its pan, and peel the wax paper from the bottom.
• Invert the cakes so the tops are facing upward.
• Cool the cakes completely on the wire rack.
• Wrap the cooled cakes well for storage (use sturdy plastic wrap and/or heavy-duty foil).
• If the wrapped cakes are allowed to “mellow” overnight, their taste and texture will improve, and they will be easier to slice (a serrated bread knife works best).
• The tightly wrapped loaves can be kept at room temperature for up to 4 days, or they may be frozen for several months.
• (Defrost, wrapped, at room temperature, before slicing and serving.) To serve, cut each loaf crosswise into slices, and arrange the slices, slightly overlapping, on a tray or platter.

HONEY APPLESAUCE CAKE WITH LEMON OR ORANGE

Steps:

• Prepare a round nine inch cake pan using a baking spray and set aside. Cake: Combine egg, applesauce, honey or honey and brown sugar, butter, vanilla, zest and lemon or orange juice. Whisk until the liquid ingredients are smooth. Combine dry ingredients; Flour, baking soda, baking powder spices and salt. Use a dry whisk to mix evenly. Fold in previously prepared liquid ingredients, mixing until the batter is smooth. Pour batter into the pan and bake in a 350 degree oven for 25 to 30 minutes or until a toothpick comes out clean. Remove and cool. Glaze: Combine the powdered sugar and lemon or orange juice. Mix with a clean whisk until the mixture is smooth. Pour over the cooled cake.

HONEY GLAZED ORANGE BUNDT CAKE

Steps:

• 1. In a large bowl blend cake mix, sugar, orange peel, nutmeg, water, 1/4 c frozen orange juice, cream cheese, and eggs. Beat for two minutes at the highest speed.
• 2. Pour batter into a greased and floured (12 cup) Bundt pan.
• 3. Bake at 350 degrees for 45-50 minutes or until cake tests done.
• 4. While the cake is baking prepare glaze/topping. In a saucepan add sugar, honey, water, and orange juice. Boil for 2 minutes. Let cool until the cake is done.
• 5. When the cake is removed from the oven, pour the cooled glaze over the cake. Let cake cool in the pan for 30 minutes.
• 6. When cool turn the cake onto a serving plate.

HONEY,ORANGE AND PINE NUT CAKE

Steps:

• 1. preheat the oven to 325*F or 160*C. grease an 8 inch round cake pan. in a saucepan,add butter, honey, corn syrup and brown sugar and heat gently over low heat,stirring continuously until the mixture is thoroughly combined.
• 2. set aside to cool. beat in the eggs, one at a time. add the pine nuts and stir in. sift the flour into the mixture and fold to combine.
• 3. pour batter into pan and bake for 50 mins or until a skewer inserted in the middle, comes out clean. let it cool in the pan for 5 mins before turning onto wire rack.
• 4. when the cake is warm, prepare the topping.warm the honey , water, orange juice and pine nuts and spread over the cake evenly.