Tuesday, June 23, 2009
I know what you're thinking. "No more cake!" You're shouting at your screen, "I can't take anymore cake!" And you might be right.
These are Honey Cakes. They really don't call for that much sugar. Butter, yes. Sugar, just a bit.
And did I mention they're called Honey Cakes?
I mean, really. How cute is that?
Not to mention the whipped cream topping, with just a dollop of honey on top. I might faint from cuteness overload. Really quite disgusting. Except that they're so delicious. Made for a dearly departed co-worker (she's moved to the next building over) and enjoyed by our mourning staff. We cried bitter tears into our Honey Cakes. Actually, we pretty much just ate them and moved on to happy hour where I hear she closed down the joint in celebratory style. My department and I can party in style on occasion.
And so, for your consideration. The humble Honey Cake.
from Donna Hay's "Off the Shelf"
makes 12 small cakes
6 oz butter, softened
2/3 cup superfine sugar
3 tbsp honey
1 1/2 cups flour, sifted
1 tsp baking powder
1 cup heavy cream
Preheat the oven to 325. Place the butter, sugar and honey in a bowl and beat until light and creamy. Add the eggs one at a time and beat well. Fold the flour and baking powder into the butter mixture.
Spoon the mixture into 12 lightly greased muffin tins, about half-way full. Bake for 15-20 minutes, or until a toothpick in the middle comes out clean. Cool the cakes on wire racks. Spread the cakes with the cream. Before serving, drizzle with chilled honey.