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
The Best Honey Cake Ever! | Georgia's Cakes
There's honey cake....and then there's MY honey cake!!
One of my favourite cakes this time of year. Hope you enjoy my adaptation on this traditional Jewish New Year treat.
Recipes below!
Georgia x
Cake:
250g melted unsalted butter
200g light brown sugar
2 tbsp honey
1 tbsp black treacle/molasses
200g eggs
250g self-raising flour (or 250g plain flour with 12g baking powder)
1 tsp ground ginger
1 tsp ground cinnamon
Pinch vanilla powder
Buttercream:
225g egg white
450g caster sugar
450g softened butter
3-5 tbsp honey
Royal icing:
200g icing sugar
1 egg white
Black and yellow food colouring
Honeycomb:
100g caster sugar
60 golden syrup
1½ teaspoons bicarbonate of soda
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How to make perfect Whipping cream ????
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INGREDIENTS
----------------------
Egg - 2 Nos.
Vanilla essence - 1/2 Tsp.
Unsalted butter - 50 gm
Honey - 100 gm
Sugar - 6 Tbsp.
Baking soda - 1 Tsp.
Salt - 1/8 Tsp.
All-purpose flour - 2 Cup
(1 Cup = 250 ml)
Milk - 500 ml
Lemon juice - 2 Tbsp
Sugar - 1 1/2 Tbsp.
Vanilla essence - 1/4 Tsp.
Water
Sugar - 3 Tbsp
Salt - 1 pinch
Whipping cream - 1 1/4 Cup
I FINALLY Made the Honey Cake from the Witcher!
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This Honeycake from The Witcher: Nightmare of a Wolf not only will satisfy any traveling, money hungry witcher, but it is also SUPER easy to make!
The honeycake will only take about 10 minutes to put together, 35 minutes to bake and then you can enjoy it! Goes best with a cup of coffee or tea.
THE DROP:
Cake - 8 inch Round Pan
235g AP FLOUR
2g Salt
3g Baking Powder
110g Honey
125ml Milk
2ea Whole Eggs
40g Sugar
225g Butter
Glaze:
50-60g Honey + Hot water to thin it out
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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:
Medovik RUSSIAN HONEY CAKE Recipe ( медового торта )
Medovik Russian Honey Cake Recipe - Medovik Cake - Рецепт медового торта
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Medovik Russian Honey Cake Recipe in gr and cups медовик рецепт :
- 170 gr Butter ( 1 1/2 sticks)
- 200 gr Honey ( 7 ounces )
- 170 gr Sugar ( 3/4 cup + 1 tbsp)
- 1 1/2 tsp baking Soda
- 5 medium Eggs
- 750 gr Flour ( 5 1/3 cups )
- Good pinch of Salt
NOTE: This recipe makes up to 12 cake layers. Because the layers are a bit time consuming to make, I like to make a large quantity and freeze the remaning layers for another time.
Use a tall pan. Once you add the baking soda, don't walk away. The mixture will lighten in color and bubble up. After 1 - 2 min it will start to turn a deep honey color. At that point take it off the stove immediately.
Honey Cake Yogurt Frosting:
- 500 gr Heavy Cream ( 18 ounces )
- 200 gr Greek Yogurt ( 7 ounces)
- 70 gr Sugar ( 1/4 cup + 2 tbsp) but you can add the sugar to your liking.
- 1 tsp Vanilla Extract
- Milk to dip the layers.
Enjoy!
♥