Best Spiced Honey Drizzle Cake Recipes

HONEY & SPICE CAKE

Steps:

• I make this cake in three nonstick 8x4-inch loaf pans, but it can also be made in two nonstick 9x5-inch loaf pans or an angel food cake pan WITHOUT a removable bottom or a 9x13-inch sheetpan.
• Preheat the oven to 350°F. Spray the pan(s) with nonstick cooking spray and dust lightly with flour. If using an angel food cake pan, line the bottom with lightly greased parchment paper.
• In a very large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center and add the oil, honey, brown sugar, eggs, coffee or tea, orange juice, and orange liqueur and vanilla extract.
• Using a strong wire whisk or an electric mixer on low speed, mix the ingredients until well combined. The batter will be pourable.
• Pour the batter into the prepared pan(s). Place the pan(s) on 2 baking sheets stacked together and bake until the cakes are set, domed and spring back when you touch them gently in the center (the stacked sheet pans will prevent the bottom from browning too quickly). For loaf cakes, bake for 45-50 minutes; for angel cake pans, bake for 60 to 70 minutes; for sheet-style cake, bake for 40 to 45 minutes. Let the cake(s) stand for 15 minutes before removing from the pan(s). Run a butter knife along the edges of the pans to help the cakes release, then transfer to a wire rack to cool completely. Wrap the cake(s) in foil and store at room temperature for several days.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

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.