Honey frosted honey cake recipe

Honey Frosted Honey Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a sweet treat that will satisfy your cravings? Look no further than this mouthwatering honey frosted honey cake recipe. With its rich and moist texture, this cake is infused with the delightful flavor of honey in every bite. Topped with a luscious honey frosting, it's the perfect dessert for any occasion. Whether you're a baking enthusiast or simply have a sweet tooth, this recipe is sure to impress.

Keywords: honey cake, frosted, recipe, sweet treat, honey frosting.

Honey frosted honey cake recipe details

Honey frosted honey cake recipe, recipe Rating: 4.6
Number of votes:110 

Ingredients

	For the cake:
225 g	cake flour, if available – usually only available in USA or France, OR
190 g	plain flour PLUS
35 g	cornflour
1 tsp	baking powder
¼ tsp	salt
½ tsp	ground cinnamon
½ tsp	ground ginger
115 g	butter, softened
240 ml	honey
1 large	egg, beaten
120 ml	buttermilk
	For the Frosting:
240 ml	honey
2 large	eggs, whites only
1 pinch(es)	salt

Instructions

Grease and flour 2×8 inch (20cm) sandwich tins, ideally about 2 inches (5cm) tall. Preheat oven to Gas Mark 5, 375°F, 190°C.

Cream butter and honey together in a bowl until light and thick. Add the egg slowly, beating thoroughly after each addition.

Mix together the dry ingredients in another bowl. Add about a quarter of these and about one third of milk and beat only until blended. Repeat adding flour mix and milk in the same manner, beating as before and finally add remaining flour mix.

Pour batter into the prepared sandwich tins and bake for about 25 minutes until they look to be set and risen and a skewer inserted into the centre comes out clean.

Remove from oven and allow to cool in tins until warm. Ease sides with a knife or spatula and turn out onto a wire rack to continue cooling.

Frosting:Place honey in a saucepan over a low heat until just boiling and then remove from heat.

Add the lightest touch of salt to the egg whites and beat with an electric whisk until stiff peaks form but is not dry. Continue beating, and drizzle the honey slowly into the whites. Continue beating for 2-3 minutes or until the frosting forms rounded peaks. Allow the frosting to cool to warm before use.

The cakes may be served individually frosted or sandwiched with a thin layer of frosting between the layers and the top also frosted. If necessary, level the least good looking of the cakes and use that as the base.

About the recipe:
The only time I know that this recipe was made, many of the ingredients were sourced from the American PX courtesy of a US serviceman later to join the family. Several ingredients were either unknown or unavailable in the UK due to rationing, immediately post war.

Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a