How To make Honey Beer Cake
1/2 c Butter
2 c Sugar
4 Eggs
1/2 c Orange juice
1/2 c Apple butter
3/4 c Honey
4 c Flour, sifted
2 ts Baking powder
1/2 c Black walnuts; chopped
1/4 ts Salt
1 ts Baking soda
1 ts Nutmeg
1 ts Cloves
1 ts Cinnamon
1 ts Allspice
1 c Beer
1 c Raisins, seedless
Preheat oven to 325. Cream butter and sugar til fluffy. Add eggs, one at a time, beating well after each addition. Add orange juice, apple butter and honey. Mix well. Add sifted dry ingredients alternately with beer, beginning and ending with dry ingredients. Add raisin and nuts which have been coated with flour. Pour batter in greased and floured tube pan. Bake at 325 for one hour and 20 min. Sprinkle top and sides with confectioners sugar. Arizona Highways magazine per Sandee Eveland Submitted By LISE WARING <HOBBIT@MAIL.UTEXAS.EDU> On TUE, 19 DEC 1995 093852 GMT -----
How To make Honey Beer Cake's Videos
CLASSIC RUSSIAN HONEY CAKE RECIPE | Медовик со сметанным кремом
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Honey Cake (Venezuelan)
Arianna shares a special family recipe handed down by her grandmother, Ita. Her family has made a tradition of eating Ita's Honey Cake every year for Rosh HaShanah, the Jewish New Year. Shanah Tovah!
Best Honey Cake Recipe | Medovik | Russian Honey Cake
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This is the Best Honey Cake Recipe for all occasions. Consisting of 10-12 layers of honey dough with creamy buttercream, this luxurious cake is perfect with tea or coffee.
The honey cake is very popular in Latvia and Russian speaking countries. This honey cake is so soft and fantastic. It stays amazing in the fridge for several days, so this is also a great make-ahead cake! It’s definitely a special occasion cake and will amaze your crowd! It requires some patience in creating this beautiful cake, but its really worth it!
Ingredients
Honey Cake
115 gr or 1 stick of butter
150 gr or ¾ cup of granulated sugar
2 eggs
2 teaspoons of baking soda
100 gr or ¼ cup honey
450 gr or 3½ - 4 cups flour ( add slowly)
White chocolate, cookies and walnuts ( for decoration optional)
Filling
200 gr of cream cheese, you can use any soft cheese
1 can (240 ml) sweetened condensed milk
200 gr of sour cream
1 teaspoon vanilla extract
300 gr or 1 cup heavy cream
6 Tablespoons icing sugar
Directions
Step 1: Make sure you use a nonstick pan, as this is a quick process. Place the butter and sugar in your pot. Cook it just until the butter melts but is still barely warm. Make sure it is not hot. I turn the heat off halfway through and just mix my butter in.
Step 2: Add the eggs, baking soda and honey and mix to combine.
Step 3: Cook the mixture on medium-low heat for about 6-7 minutes, The mixture should almost double in size and will turn a deep caramel colour. Take it off the heat.
Step 4: Add the flour and mix quickly with a wooden spoon. I always add less flour than I need and add more when I'm rolling out the cake layers. If you add too much flour, it will be really hard to roll out.
Step 5: On a lightly floured surface, roll out the cake layers. You have to work quickly, if the mixture goes cold it will be very hard to roll it out. If it's sticking to your hands and the counter, add more flour. Roll it out thinly into somewhat of a circle. Use a plate to cut a perfect circle. You can save all the scraps just the way you cut them and place them on a baking sheet and then bake. Later, you can crush them into crumbs and sprinkle the sides and top of the cake.
Step 6: In your preheated oven at 400 F or 200 C, place the first circle layer of the cake and bake for 2-3 min until golden brown. Repeat the process with all the dough. You should have approximately 10-12 cake layers. Step 7: Once all the layers are baked, leave them aside to cool and make your filling.
Step 8: Cream the softened cream cheese and condensed milk with a hand mixer until it's well combined.
Step 9: Add the sour cream and vanilla and mix to combine.
Step 10 : In another bowl, whip the heavy cream with the icing sugar.
Step 11: Gently mix everything together. Set aside.
To assemble the cake:
Step 12: Place a dollop of frosting into the centre of the plate, just to keep the cake from sliding around.
Step 13: Top each cake layer with several spoons of frosting and spread it around evenly. I like to use a lot of frosting, to make sure the cake is moist and yummy.
Step 14: Repeat with all the cake layers. As you place the layers on top of each other, some of the frostings will ooze out of the sides. Spread it out evenly over the sides.
Step 15: Grate some white chocolate on top of the cake and use crushed walnuts nuts around the cake. Spread some cake crumbs all over the cake and decorate with some berries. Enjoy.
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Honey Beer Bread
Honey Beer Bread is a super simple quick bread. Just 5 ingredients! The beer flavor is very mild and the bread is dense, moist, and ready for a slather of butter and drizzle of honey.
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Lavender Honey Beer Bread
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LAVENDER HONEY BEER BREAD
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Looking for a quick alternative to homemade bread? Look no further, this no yeast bread recipe is for you!
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My Budweiser Cake by Honey Wesley