1 c Sugar 3 c Sifted flour 1 1/2 ts Baking powder 1 1/2 ts Baking soda 1 ts Salt 1 ts Cinnamon 1 ts Allspice 1 ts Ground cloves 1 ts Nutmeg 1 c Honey 1 c Strong coffee; cooled 3/4 c Oil 1 ts Vanilla 3 Eggs 1/2 c Chocolate chips 1/2 c Nuts; chopped Sift all dry ingredients into large bowl. Make a well and add all liquid ingredients. Mix together thoroughly and add chips and nuts. Bake at 350 degrees for 45-60 minutes in a well-greased tube pan. -----
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Honey Cake: Sponge Cake: Curd - ½ Cup Sugar - ½ Cup Oil - ¼ Cup Salt - A Pinch Vanilla Essence - ½ tsp Maida - 1 Cup Baking Powder - 1 tsp Baking Soda - ½ tsp Milk - ¼ Cup
Honey Syrup: Water - 1 Cup Sugar - ¼ Cup Honey - 3 tbsp
Other Ingredients: Mixed Fruit Jam - ¼ Cup Dessicated Coconut - 3 tbsp
Cooking Instructions:
1. In a bowl, mix together the curd and sugar until the sugar has dissolved. 2. Add oil and vanilla essence. Whisk for a few seconds until it is well mixed. 3. Place a sieve over the bowl. Add in maida, baking powder and baking soda. Sieve it into the bowl. 4. Whisk just until it is all mixed together. Do not overmix. 5. Add the milk and mix it to a smooth consistency. 6. Pour it into a baking pan lined with baking paper. Bake at 180°c for 25 mins. 7. Allow the cake to cool completely. 8. To make the honey syrup, add sugar and water to a pan. Cook until the sugar dissolves. 9. Add the honey, mix and remove from the heat. 10. Spread this over the cake to soak the cake. 11. Heat honey in a pan over low heat until it melts. Add a splash of water if required. 12. Spread this in an even layer over the cake. 13. Sprinkle desiccated coconut to decorate the cake. Slice and serve!
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Gluten-Free Honey Cake
Balanced sweetness & deep flavors make this gluten-free cake delicious for everyone.
Ingredients: - 3 cups gluten-free flour - 1½ tsp baking powder - ¼ tsp ground cinnamon - 3/4 tsp baking soda - 1 Tbsp instant coffee - ½ cup of boiling water - 1/3 cup of oil - 1 ½ cups of Nature Nate’s pure honey - Zest (peel) of 1 orange - 2 Tbsp of any whiskey - 3 eggs - 1 cup chopped walnuts
Directions: Preheat oven to 325°F. In a bowl combine the gluten-free flour, baking powder, cinnamon, and baking soda, and set it aside.
Mix the instant coffee with the water. Then blend in the oil, honey, orange zest, and whiskey.
In a large bowl, beat the eggs until frothy. Combine the flour mixture alternately with the honey mixture, starting with the flour and ending with flour. Stir in the walnuts.
Pour the batter into an oiled and parchment paper lined loaf pan. Bake for about 1 hour and 15 minutes. Cover with tin foil for the first 30 minutes to prevent over browning. Test for doneness with a toothpick. If the toothpick comes out clean and dry the cake is done. If moist, keep baking until the toothpick comes out clean.
Turn the cake upside down onto a wire rack. Cool. Peel off the waxed paper and wrap in aluminum foil to keep fresh.
For more recipes with pure honey, check out
Honey Cake, Bakery Style Honey Tea Cake
EGG 6 MEDIUM
PLAIN FLOUR 1 + 1/4 CUP 9150 GRAM)
SUGAR 1/2 CUP (100 GRAM)
SALT A PINCH
MILK 3 TBS
HONEY 3 TBS
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Save this Recipe! Simple and delicious Honey cake!
Hello guys, this honey cake will be everyones favorite once you make it. It's super moist and sweet, so simple to make and everyone will loveeee it. Anyone can bake this. I hope you try it and as usual don't forget to tell me how yours came out in the comment section down below.