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nightdog_barksFinally, no rain today, but the trade-off was the sun never came out. But we made honey cake this afternoon, and omg I was so glad we did. It turned out to be DELICIOUS. The recipe as we made it is under the cut, along with a link to the original.
Easy Moist Honey Cake
1 and 1/4 cups (175g) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
2 large eggs
1/2 cup (100g) granulated sugar
1/2 cup (120 ml) honey
1/3 cup (80 ml) canola oil
1/2 cup warm tea (mix 1/2 cup hot water with 1 tea bag) (we used a teabag of chai tea)
1/2 teaspoon vanilla extract
Preheat oven to 350°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. Set aside.
In a separate bowl, use an electric mixer to beat 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 canola oil and vanilla extract and beat until combined. Turn off mixer. Beat in the flour mixture in 3 additions, alternating with the tea in 2 additions, starting and ending with the flour. Beat until smooth. Do not over mix.
Pour the batter into prepared loaf pan. Bake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. (Our cake took 43 minutes.)
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.
Link to original recipe.
Easy Moist Honey Cake
1 and 1/4 cups (175g) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
2 large eggs
1/2 cup (100g) granulated sugar
1/2 cup (120 ml) honey
1/3 cup (80 ml) canola oil
1/2 cup warm tea (mix 1/2 cup hot water with 1 tea bag) (we used a teabag of chai tea)
1/2 teaspoon vanilla extract
Preheat oven to 350°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. Set aside.
In a separate bowl, use an electric mixer to beat 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 canola oil and vanilla extract and beat until combined. Turn off mixer. Beat in the flour mixture in 3 additions, alternating with the tea in 2 additions, starting and ending with the flour. Beat until smooth. Do not over mix.
Pour the batter into prepared loaf pan. Bake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. (Our cake took 43 minutes.)
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.
Link to original recipe.
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Date: 2018-09-10 01:17 pm (UTC)no subject
Date: 2018-09-10 08:30 pm (UTC)