Thursday, January 28, 2010

Tasty Thursday

The other day I blogged about Honey's the recipe. It's a bit involved but quite amazing and very much worth the work! Also, just so you know - you'll need 3 mixing bowls. Enjoy!

For the cake:

3 1/3 cups sifted flour 1 1/4 cups firmly packed light brown sugar
1 tbsp baking powder 2/3 cup honey
3/4 tsp baking soda 2 tsp vanilla extract
3/4 tsp salt 1 1/2 cups milk
2 1/4 tsp ground cinnamon 6 egg whites
1/8 tsp ground cloves 1/4 tsp cream of tartar
1 1/2 stick unsalted butter

For the Honey-caramel glaze:

5 1/3 tbsp melted butter
2/3 cup honey
1/4 cup light brown sugar
1 tsp vanilla extract

For the Sugar glaze:

1/4 cup water
1 1/4 cup powdered sugar

Preheat oven to 350 degrees. Butter & flour bundt pan. (I used Baker's Joy spray) Place the pan in the freezer until ready to fill.

Sift the flour, baking powder, baking soda, salt, cinnamon, and cloves in a bowl. In a different (large) bowl, cream together with an electric mixer the butter and brown sugar. Gradually drizzle in honey (or accidentally pour the whole thing in like I did), continuing to beat until light and fluffy. Add the vanilla and beat to combine.

Alternately add small amounts to the flour mixture and the milk, mixing until just blended after each addition, and ending with the flour mixture. (or you can add all of it and mix it together like I did - just make sure it doesn't splash everywhere)

In the 3rd mixing bowl, beat the egg whites and cream of tartar until stiff, glossy peaks form. Fold whites into the batter.

Fill the pan with batter, distributing evenly, and bake 40 minutes. Cover with aluminum foil and bake an additional 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes.

Turn the cake out of the pan, supporting the bottom with your hand. Allow to cool completely on a wire rack. When cool, wrap in plastic wrap and refrigerate at least 1 hr. Place on a place with a wide enough brim to catch the excess glaze. (Make sure its a plate you want to serve it on.)

*** To make the honey-caramel glaze, melt the butter in a saucepan. Add the honey and brown sugar and bring to a boil, stirring constantly. Stir until sugar completely dissolves. Add the vanilla. Remove from heat and cool 1 minutes. Spoon the warm glaze over the cake to cover it thoroughly. While this glaze sets, prepare the sugar glaze.

***To make the sugar glaze, bring the water to a boil in a saucepan. Add the sugar and stir until dissolved Remove from heat and cool 1 minute. Then, spoon half the sugar glaze over cake so it drizzles down the sides. Allow this to set, then spoon the remaining sugar glaze on top.

I hope you enjoy this cake. It is quite delicious and would be a hit at any party!