Makes 1 (8-inch) cake or 1 loaf
Inspired by the song A Taste of Honey, Lilly bakes this luscious honey cake.
1 cup honey
1/2 cup vegetable oil
1/2 cup warm, strong brewed black tea
2 tablespoons brandy
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon allspice
Grated zest of 1 orange
Pinch of salt
1/2 cup slivered almonds, tossed lightly in a 1 tablespoon flour
1. Preheat oven to 350 degrees F. Grease a 9-inch round cake pan or a 9x5x3-inch loaf pan and line with parchment.
2. In a large bowl, combine honey, oil, tea and brandy. In a separate bowl, whisk together flour, baking powder, cinnamon, baking soda, allspice, zest and salt.
3. Using an electric mixer, cream brown sugar and eggs until light and fluffy. Add wet ingredients and mix to combine. Slowly beat in dry ingredients. Fold in almonds by hand.
4. Pour batter into prepared pan. Bake until light golden on top and a toothpick inserted in the center comes out clean, 50 to 60 minutes.
Makes 8 to 10 servings
Val delightedly shares this recipe with Lilly that was given to her by a boy in her music class ("and not that many boys know how to cook"). Val is curious whether or not a boy can also be a friend
since it seems that every girl wants so badly to have a boyfriend and Val would much rather read or spend time with a friend like Lilly.
2/3 cup plus 5 tablespoons granulated sugar
1-1/2 teaspoons vanilla extract
1-1/4 cups cake flour, plus additional for dusting
Pinch of salt
1/4 cup unsalted butter, melted
3/4 cup raspberry jam
Confectioners' sugar, for dusting
1. Preheat oven to 350 degrees F. Grease a 10x15-inch jellyroll pan. Line pan with parchment paper.
2. In the top of a double boiler or bowl set over a pot of simmering water, whisk together eggs, 2/3 cup granulated sugar, and vanilla until warm to the touch, but not hot. Transfer the mixture to a bowl and beat on high with an electric mixer until the batter forms thick ribbons, about 10 minutes.
3. Sift together the flour, the remaining 5 tablespoons granulated sugar and salt. Fold the dry ingredients into the batter in three additions. In a separate bowl, fold 1-1/2 cups of the batter into the melted butter to lighten. Fold butter mixture into the bowl with the remaining batter.
4. Pour batter into the pan, using a spatula to spread it evenly to all the corners. Bake until cake is pale golden and just springs back when touched, 8 to 10 minutes.
5. Sift confectioners' sugar over a dish towel. Invert hot cake onto the towel, and remove the parchment. Spread the cake with jam and roll rightly lengthwise, using the towel as your guide. Cover with the towel and let cool completely. Dust with additional confectioners' sugar before serving.
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