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.
But...
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.
Honey Cakes
from Donna Hay's "Off the Shelf"
makes 12 small cakes
6 oz butter, softened
2/3 cup superfine sugar
3 tbsp honey
2 eggs
1 1/2 cups flour, sifted
1 tsp baking powder
Icing
1 cup heavy cream
chilled honey
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.
"Time to munch an early luncheon / Hum de dum dum dum / Oh, I wouldn't climb this tree / If a Pooh flew like a bee / But I wouldn't be a bear then / So I guess I wouldn't care then / Bears love honey and I'm a Pooh bear / So I do care, so I climb there / I'm so rumbly in my tumbly / Time for something... for something..."
ReplyDeleteThese tasted scrumptous! The honey topper was the best!
ReplyDeleteThese look delicious!
ReplyDeleteI think the best part of this recipe is that it makes a cake that isn't overwhelmingly sweet. Especially great for really good honey.
ReplyDeleteThey were pretty darn tasty, gotta say!
ReplyDeleteI'll close down the joint anytime for another taste of them. ;-)
Hi Elissa! Love your blog and the recipes which you have shared! I am a novice baker but from a family of bakers! I had wanted to avoid it but, it's in my blood and at the age fo 35 and 15 years fed up wtih IT and Big corporations, started baking and now I am hooked! My Mamma & Papa are so proud they cried! Now, with these delicious and tempting cupcakes and most of your recipes I notice you call for "FLOUR" but what kind of Flour? AP or Cake Flour? Thanks! Anabella!! :)
ReplyDeleteThanks Annie! I'm envious! I'm always thinking about quiting the day job and doing this full time. Keep me updated on your progess! In all the recipes so far, I've only used AP flour, but I think cake flour might work well with this recipe. If you try it, let me know how it goes! Thanks for reading!
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