Best 14 Siphniac Honey Cake Recipes

HONEY CAKE RECIPE

Steps:

• Preheat oven to 340°F/170°C. Grease a 9×5-inch loaf pan.
• In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, cloves, and cardamom/nutmeg. Set aside.
• In a mixer bowl fitted with the whisk attachment, whisk together eggs, granulated sugar, and honey on medium-high speed until light and fluffy, 2-3 minutes. On low speed and with the mixer running, slowly add the oil and vanilla extract and beat until combined. Turn off mixer. Beat in the flour mixture in 3 additions, alternating with the coffee/tea in 2 additions, starting and ending with the flour. Beat until smooth. Do not over mix.
• Pour the batter into prepared loaf pan. Sprinkle with nuts. Bake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10 minutes, then remove from pan and set on a wire rack to cool completely.
• The cake tastes better a day after it's made. It's best served at room temperature. Cake will keep for 5 days in an airtight container in the refrigerator.

POLISH HONEY CAKE

Steps:

• Brush 4 (1 1/2 cup) brioche tins with melted butter, and sprinkle with 1/4 cup of the bread crumbs. Set aside.
• Preheat oven to 375 degrees F.
• Place honey in a mixing bowl and set over a pot of steaming water; warm until it gets loose. Add the sugar and egg yolks to the honey, and whisk until frothy. Remove the bowl from the heat and whisk in remaining bread crumbs and hazelnuts.
• In a separate bowl, whisk the egg whites until stiff and fold into the batter. Place mixture into the brioche tins and bake for 45 minutes.
• When cool remove from pan and garnish with whipped cream and a drizzle of honey.

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.

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.

JEWISH HONEY CAKE

Steps:

• Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan.
• Place the eggs, lemon juice, lemon rind, oil, honey and coffee in a bowl of an electric mixer.
• Mix on low speed until well blended.
• In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.
• Gradually add the flour mixture to the eggs mixture, mixing for about 5 minutes or until well blended.
• Fold in the slivered almonds.
• Pour the batter into the tube pan.
• Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.

RUSSIAN HONEY CAKE

Steps:

• Pour honey into a deep saucepan over medium heat. Boil until a shade darker and caramel-like in aroma, about 10 minutes. Turn off heat and whisk in cold water.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat (such as Silpat®). Place a mixing bowl and a whisk in the refrigerator.
• Place a large metal bowl over the lowest heat setting on the stovetop. Add butter, sugar, 1/4 cup of the burnt honey, and regular wildflower honey. Let sit until butter melts, 5 to 7 minutes.
• Meanwhile, combine baking soda, salt, and cinnamon in a small bowl.
• Whisk butter mixture and let sit until very warm to the touch. Whisk in eggs. Keep mixture over low heat until it gets very warm again; whisk in baking soda mixture. Remove from heat. Sift in flour in 2 or 3 additions, stirring well after each, until batter is easily spreadable.
• Transfer about 1/2 cup batter onto the prepared baking sheet. Spread into an 8- or 9-inch circle using an offset spatula. Shake and tap the pan to knock out any air bubbles.
• Bake in the preheated oven until lightly browned, 6 to 7 minutes. Remove liner from the pan and let cake layer continue cooling until firm enough to remove, 6 to 7 minutes. Invert cake onto a round of parchment paper.
• Repeat until you have a total of 8 cake layers, letting each cool on an individual parchment round. Trim edges using a pizza wheel to ensure they are the same size; save scraps for crumb mixture.
• Spread remaining batter onto the lined baking sheet. Bake in the preheated oven until edges are dry, about 10 minutes. Remove from the oven and cut into small pieces; toss with reserved cake scraps.
• Return to the oven and continue to bake until browned, 7 to 10 minutes more. Let cool completely, 15 to 20 minutes. Transfer to a resealable bag and beat into fairly fine crumbs using a rolling pin. Set aside.
• Remove the bowl and whisk from the refrigerator. Pour in heavy cream. Whisk until soft peaks form. Add remaining burnt honey and sour cream; continue whisking until stiff peaks form.
• Place a cake layer on a parchment paper round on top of a pizza pan or serving plate. Spread a cup of frosting evenly on top, almost to the edge. Repeat with cake layers and frosting, pressing the layers in smooth-side down. Place last cake layer smooth-side up. Frost the top and sides of the cake. Cover with crumbs; clean any excess crumbs around base.
• Cover with plastic wrap and refrigerate at least 8 hours, to overnight. Transfer to a cake stand using 2 spatulas. Cut and serve.

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.

MOIST HOLIDAY HONEYCAKE

Steps:

• Place an oven shelf in an upper position in oven, and preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt® pan) with cooking spray.
• In a bowl, whisk together the unbleached flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together the canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated. Pour the batter into the prepared pan.
• Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning the cake out onto a serving platter.

SIPHNIAC HONEY CAKE

Steps:

• Sift the flour and chop in the butter; add 1 tablespoon of water and work to a smooth paste; roll out and use to line a flat tin with a slight edge.
• Mix together the cream cheese, honey, sugar and cinnamon, then mix in the beaten eggs.
• Sprinkle the cream cheese mixture over the pastry and sprinkle the top with the extra sugar and cinnamon.
• Bake in the centre of the oven, pr-heated to 350F / 180C /gas mark 4, for 30 minutes.
• Allow to cool and cut into slices for serving.

GREEK ALMOND-HONEY CAKE

Steps:

• Make the syrup first: bring 1 1/2 cups honey and 1 1/2 cups orange juice to a boil in a saucepan.
• Reduce heat and simmer for 5 min.
• Skim surface of syrup for any froth that may form.
• Allow syrup to cool.
• For cake: Preheat oven to 350F.
• Butter a 9 X 13 inch baking dish well.
• Sift together almond flour and baking soda.
• Beat egg whites with cream of tartar until you have a stiff meringue.
• Combine egg yolks, honey, yoghurt, almonds, orange juice concentrate, and orange zest.
• Stir into dry ingredients.
• Gently fold in 1/4 of meringue mixture to lighten almond batter, and then fold in the rest.
• It is OK to have a few white streaks.
• Pour batter into baking pan.
• Scatter blanched, slivered almonds over top.
• Bake until top is golden, about 45 minutes, or until cake tester comes out clean.
• Pour syrup over hot cake.
• Poke cake gently with a toothpick to help cake absorb syrup.
• Serve when cake is cool and syrup has been absorbed.
• This cake is great served with a dollop of very lightly-sweetened whipped cream.

HABANERO HONEY SWEET CORN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
• Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
• Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
• Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.

JUST-AS-SWEET-AS-HONEY CAKE

Steps:

• 1. Preheat the oven to 325° F.
• 2. Combine the first 6 (dry) ingredients in a mixing bowl. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together until the wet and dry ingredients are thoroughly combined, then stir in the raisins.
• 3. Cut two pieces of baking parchment to fit the bottoms of two loaf pans. Lightly oil the sides. Divide the batter between the two lightly oiled loaf pans. Sprinkle the almonds evenly over the tops of the loaves.
• 4. Bake for 40 to 50 minutes, or until a knife inserted in the center of a loaf tests clean. Take care not to overbake.
• 5. Allow the cakes to cool completely. Use a knife to go around the sides of the loaves to loosen, if needed, and carefully remove the loaves from the pans by tipping them into your hand, then set on a platter. Cut each loaf into 12 slices to serve.

SPICED-UP HONEY CAKE

Steps:

• 1. Preheat the oven to 350°F. Oil a 12-cup Bundt pan or 13 x 9-inch rectangular cake pan.
• 2. First, make the cake: Combine the honey, oil, coffee, and vanilla in a small saucepan and heat, stirring constantly, until the mixture is well blended. Remove it from the heat and let cool.
• 3. Place the flour, cinnamon, ginger, nutmeg, coriander, baking soda, baking powder, and salt in a large bowl and stir to blend.
• 4. Place the eggs and sugar in a medium-size bowl and beat with a mixer on medium speed until the mixture is pale yellow and very thick, 5 minutes.
• 5. Pour the honey mixture into the egg mixture and beat until well incorporated, 2 minutes. Stop the mixer occasionally and scrape down the sides until fully incorporated, 2 minutes more. Spread the batter evenly in the prepared pan and bake until the cake springs back when lightly touched with your finger and toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 5 minutes, then place the pan on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert It onto a rack to cool while you prepare the glaze.
• 6. Place the honey, sugar, and butter in a small saucepan and bring to a boil over medium heat, stirring constantly. Remove the glaze from the heat.
• 7. To glaze the cake, place it on a serving platter, Use a fork to gently poke holes all over the top of the cake. Brush on the glaze, letting it seep into the holes and down the sides. Serve the cake at room temperature.

GRANDMA SADIE'S HONEY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a two 8-inch baking dishes.
• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Mix honey into creamed butter-egg mixture.
• Sift flour, baking powder, and baking soda into a separate bowl. Slowly mix flour mixture, alternating with the coffee, into honey mixture until batter is just mixed. Fold almonds and raisins into batter; add orange zest, vanilla extract, and cinnamon into batter. Pour batter into the prepared baking dishes.
• Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.