Honey Cake

Name: Honey Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 20
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 473 milliliters cake flour; 237 milliliters vegetable oil [use canola for soy-free]; 4 larges eggs; 1 teaspoons ground allspice; 1 teaspoons ground cinnamon; 1 teaspoons ground ginger; 237 milliliters honey; 20 servings lemon sorbet as an accompaniment; 237 milliliters sugar

You can never have too many dessert recipes, so give Honey Cake a try. This recipe serves 20. One portion of this dish contains roughly 3g of protein, 2g of fat, and a total of 160 calories. Head to the store and pick up ground ginger, lemon sorbet as an accompaniment, sugar, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Coat loaf pans with nonstick spray. Line pans with 2 pieces of parchment paper and coat paper with nonstick spray.Sift the flour, baking soda, cinnamon, ginger and allspice into a bowl. Set aside

Ingredients you will need

Baking Soda

Allspice

Cinnamon

Ginger

All Purpose Flour

Equipment you will use

Baking Paper

Loaf Pan

Bowl

Place the eggs and sugar in the bowl of an electric mixer fitted with a whisk attachment.Beat on high speed until the mixture is light and fluffy. Reduce the speed to low and add the honey, then the oil.

Ingredients you will need

Honey

Sugar

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Whisk

Bowl

Mix on low for 2 1/2 minutes, then on medium for 2 1/2 minutes.Fold in the flour mixture by hand in several additions, mixing well with a spatula.Spoon the batter into the prepared pans, dividing evenly.

Ingredients you will need

All Purpose Flour

Equipment you will use

Spatula

Bake for 30 to 40 minutes, or until domed, set and a cake tester inserted in the center comes out clean. (The loaves will crack during baking.) Don’t open the oven doors until cakes have domed, as this could cause them to collapse.Cool the loaves in their pans on racks for 1 hour.Unmold the loaves onto racks and wrap tightly in plastic wrap while they are still slightly warm to preserve the moistness, until ready to serve. At room temperature, cakes will remain fresh for three days, or freeze them for up to one month.

Ingredients you will need

Wrap