Cooking With Honey – Southern Coca Cola And Honey Bundt Cake

Coca cola bottle

coca cola bundt cake

You know you’re from the North if you’ve never heard of using soft drinks to make cakes moist, light and absolutely delicious! There are 7-Up cakes, Mountain Dew Cakes, and  Root Beer Cakes, but the most famous of all are the Coca Cola cakes. This cake was one of my beloved Mother’s specialties!

Most people are surprised that this cake doesn’t taste like Coke. The soft drink is there to enhance the chocolate flavor and make the cake texture so divine. Make this cake the night before serving to let the flavors intensify.

Yield:   One 10-inch Bundt cake

Ingredients:

For the cake:

1 stick unsalted butter, cut into 1-inch cubes

2 cups flour, plus more for dusting pan

2 cups Coca Cola (not diet!!)

1 cup dark cocoa powder

1¼ cups honey

1¼ teaspoons baking soda

1 teaspoon salt

2 large eggs

For the frosting:

2 ounces 60% chocolate, melted and slightly cooled

½ cup unsalted butter, at room temperature

1 teaspoon salt

¼ cup Coca Cola

2/3 cup dark cocoa powder

2½ cups confectioners’ sugar

Directions:

Preheat oven to 300 degrees. Butter and flour a 10-inch Bundt pan.

In a small saucepan over medium heat, heat butter, Coca Cola and cocoa powder until butter is completely melted. Add honey and whisk until dissolved. Remove mixture from heat and set aside to cool.

In a large mixing bowl, whisk together flour, baking soda and salt.

In a small bowl, whisk eggs until just beaten, then whisk into cooled cocoa mixture until combined. Gently fold flour mixture into chocolate mixture. Do not overbeat. Mixture will be slightly lumpy.

Pour mixture into Bundt pan and bake, rotating pan halfway through baking, until a toothpick inserted into cake comes out clean, 35-45 minutes.

Remove from oven and let cake cool in pan. Once completely cool, use a knife to gently loosen sides of cake from pan and invert onto a cooling rack.

Make frosting: Place all ingredients in a food processor and pulse in short bursts until frosting is shiny and smooth. If necessary, thin with 1-2 tablespoons whole milk, pulsing to combine.

Use a spatula to spread frosting in a thick layer over top of cake. Let frosting set before serving.

Enjoy dessert Southern Style !!

Cooking With Honey – Sprinkle Bakes’ Chocolate-Honey Cake

sprinkle bakes honey chocolate cake 4
Isn’t this cake fabulous?  It tastes heavenly too! 
sprinkle bakes honey chocolate cake 6
After you finish drooling, you can find the recipe (complete with video!) at Sprinkle Bakes.
sprinkle bakes honey chocolate cake 8

Cooking With Honey – Honeycomb Pull Apart Cake

Reblogged from Chronicles of a Beekeeper Wife

Honeycomb Pull Apart Cake

Honeycomb cake image

Do you have some special people coming over, a birthday celebration, or maybe you are going to your annual beekeepers’ potluck? You’ll do no wrong by serving this conversational piece. It is easy to make and fun to serve. The honey lemon glaze is especially tasty, and on a hot summer day, I suggest serving alongside a scoop of lemon sorbet or Italian ice. Either way, serving up this honeycomb cake is going to be a hit at your next gathering!

Prep
You’ll need to purchase this Honeycomb novelty pan. It is made by Nordic Ware (very high quality heavy cast aluminum construction). HONEYCOMB PAN AVAILABLE FOR PURCHASE FROM ROMANCING THE BEE – $45 plus shipping and handling.

honeycomb cake pan image
Front side
honeycomb cake pan image
Batter side

You’ll need to pick up several ingredients if you don’t already have them in your pantry.

honeycomb cake ingredients image
Love using local ingredients whenever possible!

Below is the recipe that came with the cake pan.*

Honey Lemon Cake
3 cups cake flour (I used King Arthur Cake Flour)
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup butter, softened (I used Cabot)
4 eggs
2 Tbsp finely grated lemon rind (I needed 2 large lemons)
1 cup sour cream (I used Cabot)

1 1/2 cups sugar

Glaze
3 Tbsp Honey (I used Heavenly Honey Apiary)
1/2 cup powdered sugar
2 Tbsp lemon juice (I only needed 1 lemon to get this)

Directions
Heat oven to 325° F. Grease and flour pan; set aside.

Tip:  Really get into each cell and side of pan. I used a pastry brush with liquid vegetable oil and floured liberally and tapped it all around and then tapped the excess into the sink.

In medium bowl, combine flour, baking powder, baking soda and salt; set aside.

In large bowl, beat butter and sugar on low speed until blended. Beat on medium speed until light and fluffy.

Creamed butter and sugar

Add eggs and beat until well blended.

Honeycomb cake batter image
beating honeycomb cake batter image

Add fl0ur mixture, sour cream and lemon rind; blend on low speed 1 minute, scraping bowl often. Beat on medium speed 2 minutes.

Grater and lemons with zest
Honeycomb cake batter image

Spoon batter into prepared pan.

Tip: I folded a kitchen hand towel in half and placed it on the kitchen counter. I then gently tapped the cake pan with the batter in it, to make sure that the batter settled into the crevice of each honeycomb cell.

Honeycomb cake going into oven image
See the over rack above pan? It’s too low. Raise it or take out.

Bake for 45-55 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan.

Tip: Don’t over bake, although I kept a very close eye on the baking, and I took it out as soon as the toothpick came out clean, I thought the outer edge pieces resembled a plain donut texture and the middle pieces were moister. 

Meanwhile, make glaze: in small saucepan, combine all glaze ingredients and heat over medium heat until sugar dissolves and glaze is warm.

Honey Lemon Glaze image
Honey lemon glaze
Honeycomb cake out of oven image
Gently run knife around edge
honeycomb cake thickness image
Bakes to high volume. Be mindful of oven rack placement.

Invert cake onto cooling rack and brush with honey glaze.

honeycomb pull apart cake cooling on rack image
Placed wax paper underneath in preparation for glaze.
glazing honeycomb pull apart cake image
I gingerly brushed ample glaze on each honeycomb cell.
dirty honeycomb cake pan image
This was the pan after inverting — Cleanup a cinch!
Tip: After glazing, I let the cake thoroughly cool for about 2 hours before I plated it, because the underside of the cake was still really warm to the touch. 

Place on a decorative plate and serve!

finished Honeycomb pull apart cake image

*I don’t see a copyright notice on the packaging so I’m sharing.

Honey Caramel Apple Cake

This cake tastes like an old-fashioned caramel apple. Delicious!!

Ingredients

Cake:

  • 3 cups all-purpose flour
  • 1 1/3 cups honey, plus 1/4 cup for the apples
  • 1 1/2 teaspoons ground apple or pumpkin pie spice blend
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine salt
  • 4 large golden delicious apples, peeled, cored, and roughly chopped (about 5 cups)
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • Finely grated zest from 1 orange
  • Juice of 1 orange (about 1/3 cup)
  • 1 tablespoon pure vanilla extract

Caramel Glaze:

  • 1/2 cup sugar
  • 1 tablespoon honey
  • 2 tablespoons water
  • 1/2 cup heavy cream
  • 3/4 cup pecans, toasted and roughly chopped
  • 1/2 teaspoon pure vanilla extract
  • Pinch salt
  • Special equipment: 10 cup bundt pan

Directions:

Preheat oven to 350 degrees F. Generously butter and flour the bundt pan.

Whisk the flour, 1 teaspoon of the pie spice, the baking powder, baking soda, and salt together in a large bowl.

Toss the apples with 1/4 cup of the honey and 1/2 teaspoon pie spice and set aside.

Whisk the eggs, remaining honey and oil together in another bowl. Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.

Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about 1/3 of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.

Bake the cake until it pulls away for the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)

To make the caramel: Stir the sugar, honey, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 10 minutes. Pull pan from the heat and carefully pour in the cream (take care, it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.

Kentucky Honey Jam Cake With Caramel Icing

Kentucky jam cake is a spice cake with blackberry jam, frosted with caramel frosting. My mother used to make it for my dad. It was his favorite dessert!

Ingredients:

  • 8 ounces (1 cup) butter, softened
  • 1 1/2 cups sugar
  • 1/4 cup honey
  • 5 eggs
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup buttermilk
  • 1 cup seedless blackberry jam
  • 1 cup chopped pecans
  • 1 cup chopped raisins or dates

Preparation:

Cream butter and sugar until light. Blend in honey.Add eggs, one at a time, beating well after each addition.Combine flour, soda, salt, and spices in a separate bowl; add to the first mixture alternately with buttermilk; beating well after each addition.Blend in the jam, chopped pecans, and raisins or dates. Pour into 3 round greased and floured 8 to 9-inch cake pans. Bake at 325 degrees for 35 to 40 minutes, or until a cake tester or wooden pick comes out clean when inserted in center. Cool in pans on racks for 15 minutes. Carefully invert onto racks to cool completely.
Caramel Frosting

Ingredients:

  • 3 cups packed light brown sugar
  • 2 tablespoons honey
  • 3 tablespoons butter
  • dash of salt
  • 3/4 cup cream
  • 1 teaspoon vanilla

Preparation:

In large saucepan,combine ingredients and mix well to blend. Bring to a boil; cover and cook 3 minutes. Uncover and cook to 238° on candy thermometer or until soft ball forms when dropped in cold water. Cool for 3 minutes. Beat until thick and spreadable. It should begin to lose its glossiness.Spread on layers and over sides of cake.
As you frost the cake, the frosting might become too stiff. Add a little hot water whenever necessary to make it spreadable. Dip the spatula in hot water to smooth frosting out if needed.
Makes enough to frost 2 to 3 layers.

Honey Chocolate Whiskey Bundt Cake

It’s snowing here today in Southern Ohio, and spring seems far away. It’s too cold to putter about in the garden or visit my bees. It’s one of those days when only a cup of tea and some chocolate will lift my spirits.

Honey and chocolate are divine together. Add a little whiskey and you’ve got yourself a winning dessert!

I hope you like this cake as much as I do.

1 cup unsweetened cocoa powder (not Dutch-process) plus 3 tablespoons for dusting pan
1 1/4 cups brewed coffee
1/2 cup Bourbon whiskey
2 sticks (1 cup) unsalted butter, cut into 1-inch pieces
1 1/2 cup honey
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla

Special equipment: a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Accompaniment: lightly sweetened whipped cream

Garnish: confectioners sugar for dusting

Put oven rack in middle position and preheat oven to 325 degrees F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.

Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add honey and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.

While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.

Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of dinner knife, then invert rack over pan and turn cake out onto rack. Garnish with confectioners sugar when cool. Serve with whipped cream, if desired.

Serves 12-14