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African Bronze Honey Cake

February 05, 2014

I've made this recipe in all kinds of weather and it always turns out. 

I last made it for the Baking for Breezy bake sale to in support of the Ottawa Humane Society. The cake is moist and flavourful without being too sweet. The recipe makes lots, so you'll have enough to give to your neighbour or spread a little joy at the office!

Ingredients

1 1/2 cups (180 grams) organic red-fife whole wheat flour
2 cups (250 grams) organic white flour (unbleached)
1 1/2 tablespoon (15 grams) baking powder
1 teaspoon (5 grams) baking soda
1/2 teaspoon salt
4 teaspoons (about 8 grams) ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup (235 ml) vegetable oil
1 cup (340 grams) African Bronze Honey honey
1 1/2 cup (375 grams) organic granulated sugar
 3 large organic eggs at room temperature
1 teaspoon (5 ml) vanilla extract
1 cup warm (235 ml) coffee or strong tea
1/2 cup (120 ml) freshly squeezed juice from organic oranges
1/4 cup (60 ml) rum or brandy (optional)
1/2 cup (45 to 55 grams) slivered or sliced almonds (optional)

Method

This recipe fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake. You can mix pan sizes (i.e. two full-size loaf pans plus four miniature bundt pans), but just make sure you adjust the cook time for the pans being used.

Preheat oven to 350°F. Grease pan(s) with cooking spray or oil. For tube or angel food pans, line the bottom with lightly greased parchment paper that you have cut to fit.

In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (Measure the oil before the honey and you will find it will be easier to get all of the honey out.)

Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

Spoon batter into prepared pan(s). If using almonds, sprinkle on top of cake(s). Place cake pan(s) on two baking sheets, stacked together to ensure the cakes bake evenly (so that the bottom doesn’t bake faster than the cake interior or top).

Bake until cake tests done, (it should spring back when you gently touch the cake center. For angel and tube cake pans, this will take 60 to 75 minutes, loaf cakes, about 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes.

Let cake stand fifteen minutes before removing from pans. Tastes great warm, but also tastes great a few days later – or even months later if you choose to freeze it!



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