How To make Over The Top Honey Cake
4 Eggs
1 c Sugar
1 c Brown sugar
1 c Oil
1 1/4 c Honey
1 c Coffee; strong
3 1/2 c Flour
1 ts Baking soda
1 ts Baking powder
1 ts Vanilla
1/4 ts Cinnamon
1/8 ts Nutmeg
1/8 ts Ginger
1 pn Cloves; powdered
1/2 c Walnuts; chopped or sliver
This traditional holiday cake gets its name because there is just about 1 cup of batter too much in this recipe and it you pour it all into your tube pan without using the collar, it will go over the top and all over your oven! Put eggs in mixing bowl of electric mixer and beat at medium speed. Add remaining ingredients, except nuts, in order: sugar, brown sugar, oil, honey, coffee, flour, baking soda, baking powder, vanilla, cinnamon, nutmeg, ginger and powdered cloves, while beating continuously. Fold nuts in last, reserving some to place on top. Make a 2 inch collar around the outside of a lightly oiled and floured tube pan and its inside circle. Pour in batter. Sprinkle remaining nuts on top. Bake at 335~, 45-55 minutes until a toothpick inserted in the center of the cake comes out dry. Allow to cool before removing from pan. You can also bake this cake in loaf pans cutting down on the baking time accordingly. Enjoy! -----
How To make Over The Top Honey Cake's Videos
Russian Honey Cake – Food Wishes
Let me state for the record that this Russian Honey Cake was probably the best cake I’ve ever eaten, and certainly the best cake I’ve ever made. It’s not an especially fast, or easy bake, but believe me, as you’re enjoying this, there will be no regrets. Not about the effort it takes, at least. The calories might be another story.
Follow this link to get a fully formatted, printable, written recipe:
To read Chef John’s in-depth article about this amazing Russian Honey Cake, please follow this link to become a member:
You can also find more of Chef John’s content on Allrecipes:
how to make salty honey cake - easy summer cake recipe
how to make salty honey cake; moist fluffy cake scented and glazed with floral honey and seasoned with flaky sea salt.
Original recipe posted on my site:
#baking #recipes #cake
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* ~ SALTY HONEY CAKE RECIPE ~ *
INGREDIENTS
For the salty honey cake:
- 180g (12 tbsp) soft salted butter
- 150g (½ cup) floral honey (I used Italian millefiori honey)
- 2 large eggs
- 180g (1 ½ cups) plain or ’00’ flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of coarse or flaky sea salt
For the salty honey glaze:
- 1 rounded tbsp floral honey
- 4 tbsp hot water from a recently boiled kettle
- Pinch of coarse or flaky sea salt
INSTRUCTIONS
For the salty honey cake:
1) Preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4 – and grease and line a 18cm (7 in) round cake tin.
2) In a large bowl, beat together your soft butter and honey for 2-3 minutes.
3) Beat your eggs in one at a time until the mixture is smooth.
4) Sift over the flour, raising agents, and salt and gently stir in until JUST combined into a cake batter. (Over-mixing can make your cake come out tough or chewy, and no one wants that!)
5) Pour into your prepared tin and bake in the preheated oven for 30-40 minutes or until risen and deeply golden on top. When ready, a skewer inserted into the centre of the cake should be cleanly removed.
6) Remove the baked cake from the oven.
For the salty honey glaze:
1) While your cake is still warm, stir together your glaze ingredients in a small bowl or cup until smooth.
2) Pour or brush over your glaze to evenly coat the top of the cake while it is still in its tin.
3) Allow the cake to cool completely before slicing.
4) Enjoy!
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Russian Honey Cake Recipe - 30 Minute Honey Cake (Medovik)
Recipe is here: #honey #honeycake #honeycakerecipe #foodie #food #deliciousfood #yummyfood #yummy #russian #russianhoneycake #30min ##30minrecipe #30mincake #cake #cakerecipe #cakes #cakeshorts
Eggless Honey Cake | Bakery Style Honey Cake
Eggless Honey Cake | Bakery Style Honey Cake
#Honeycake #Cakerecipes #bakeryhoneycake #bakerycake #homecooking #egglesshoneycake #bakerystylehoneycake
Ingredients
Mixed Fruit Jam - 3 Tbsp
Desiccated Coconut
Dry Ingredients
Maida - 2 1/2 Cups
Sugar - 1/2 Cup
Baking Powder - 2 Tsp
Baking Soda - 1 Tsp
Salt - 1/4 Tsp
Wet Ingredients
Milk - 2 Cups
Condensed Milk - 1/2 Cup
Refined Oil - 1/2 Cup
Melted Butter - 1/4 Cup
Vanilla Essence - 1 Tsp
Vinegar - 1 1/2 Tsp
To Make Sweet Syrup
Water - 1/2 Cup
Sugar - 1/4 Cup
Honey - 3 Tbsp
Method:
In a bowl, add all the dry ingredients together and mix well
In another bowl, whisk all the wet ingredients together
Add the dry ingredients to the wet ingredients
Whisk everything well
Line a cake tin with parchment paper, add pour the cake batter into it
Preheat the oven at 180C for 15 mins
Bake the cake for about 45 mins
Take the cake out, let it cool down completely on a cooling rack
Take the cake out from the cake tin
Cut the top, edges, and poke holes all over the cake using a wooden stick
Heat a pan with some water, add sugar and let it come to a boil
Once the sugar is dissolved, add honey and mix well
Set it aside till it is warm
Pour the warm sugar and honey syrup all over the cake
Heat a pan with some jam, let it melt
Now spread the melted jam over the cake
Add desiccated coconut all over the cake
Cut the cake into small pieces and serve them.
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