Honey Cakes

14 Jan

This recipe makes 3 loaves. It needs to “ripen” 5 to 7 days. The longer it sits, the more flavorful and moist it gets. I use this for gifts at holiday time.

 

5 cups all-purpose flour

1-1/2 cups sugar

1 TBSP ground cinnamon

1/2 tsp salt

1-1/2 cups honey ( preferably not clover honey)

1 cup extra-light olive oil

4 eggs, lightly beaten

1 TBSP instant espresso granules

1 cup boiling water

2 tsp baking soda

1/2 cup raisins

1/2 cup chopped walnuts

Honey Syrup

 

Preheat oven to 325

Grease and flour three 8 x4x 2 inch loaf pans; set aside. In a large bowl, combine flour, sugar, cinnamon and salt. Add honey, oil and eggs. Using a wooden spoon, beat until smooth. In a small bowl, dissolve espresso powder in 1 cup boiling water. Stir in baking soda. Stir liquid mixture into batter until well combined. Fold in raisins and nuts.

Divide batter evenly among loaf pans. Bake 55 to 60 minutes or until tops of loaves are golden brown and a toothpick comes out clean. Cool in pans on a metal rack for 10 minutes. Remove from pans and place on metal rack over a shallow baking sheet. Poke holes in loaves with a meat fork or wooden skewer; slowly spoon on warm Honey Syrup. Cool loaves completely. Wrap each loaf in foil and place in a cool, dry place. Allow to sit 5 to 7 days.

Makes 3 loaves

Honey Syrup:

1 cup sugar

3/4 cup water

3 TBSP honey

1/2 tsp grated lemon zest

1 TBSP lemon juice

1 cinnamon stick

In a medium saucepan combine sugar and water over medium heat; add the other ingredients and bring to a boil. Reduce heat and simmer, uncovered 20 minutes. remove cinnamon. Cool slightly and spoon over cakes.

Makes 1 cup

 

 

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