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Honey Cake w/Honey-Lemon Glaze (D, TNT)
Source: Kansas City newspaper
Serves: 24

Honey Cake:
1-3/4 cups sugar
1 cup butter
3 eggs
1 pound honey
5 cups flour
2-1/2 tsp. baking powder
2-1/2 tsp. baking soda
2 cups black coffee

1/2 cup honey
1/2 cup sugar
1/4 cup water
Peel from one large lemon

Make Cake:
Cream butter and sugar. Add eggs and honey and mix well.

Sift dry ingredients and add to creamed mixture, alternating with coffee, mixing well after each addition.

Pour into greased 10"x17" baking pan. Bake at 350°F for 1 hour.

Make Glaze and Assembly:
In a small heavy pan, combine and boil until of syrup consistency. Discard peel before spooning over hot cake.

Spoon on warm glaze while cake is still hot and let cool in pan.

Poster's Notes:
All these wonderful honey cake recipes reminded me to share the one I adapted from one published in the Kansas City newspaper in the early 70s and have used ever since. It's a little different from the standard (using no spices) and is moist and tasty.

Check cake for doneness after 45 minutes. All that honey can easily burn. I use a glass pan and bake it at 325°F. Also, I have never been able to figure our what they mean by syrup consistency. When I boiled it to what I thought it would be, it was like candy crunch when it cooled atop the cake. Now I just boil it for a few minutes and then let it sit with the lemon rind in it for an hour or two. I reheat it before slowly spooning it over the cake, letting each layer of syrup absorb before continuing with more.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A