Honey Cake Glaze Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, whisk together the flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon until thoroughly mixed together. In a separate large bowl, stir together the vegetable oil, 1 cup of sugar, and honey, and beat the eggs in one at a time, beating well after each addition. Stir in the flour mixture, alternating with the coffee in several additions. Mix in the shredded apple, if desired.
• Transfer the batter into the prepared baking dish, and sprinkle the walnuts over the top of the cake. Bake in the preheated oven until the cake springs back when lightly touched with a finger, about 1 hour. Allow the cake to cool until warm, about 15 minutes.
• In a small saucepan, melt the butter, and whisk in 2/3 cup of sugar and the orange juice until the sugar has dissolved. Bring the mixture to a boil, and remove from heat, whisking constantly. Pour the glaze over the warm cake.

Steps:

• For cake:
• Heat oven to 350°F with rack in middle. Generously spray pan, including center tube, with baking spray.
• Whisk together flour, baking powder and soda, salt, and spices in a large bowl.
• Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined.
• Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.
• Pour batter into pan (it's liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes.
• Let cake cool in the pan on a rack for 20 minutes.
• Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack (see Cooks' Notes) and cool completely.
• For glaze:
• Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined.
• Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth.
• Let glaze stand, stirring occasionally, until thickened slightly, but still pourable.
• Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set.
• Just before serving, sprinkle glaze lightly with flaky sea salt, if using.

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin with baking parchment. Beat the butter and sugar with an electric whisk until creamy. Whisk in the honey, egg, milk, spices and a pinch of salt (don't worry if it curdles slightly, it will become a loose batter), then fold in the flour.
• Tip into the prepared loaf tin and bake for 45 mins until a skewer inserted in the middle comes out clean. Leave the cake to cool for 10 mins, then transfer to a wire rack to cool completely.
• For the glaze, melt the butter and honey in a small pan until smooth. Leave to cool until thickened, then drizzle over the top of the cooled cake. Leave to set before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.
• Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.
• Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.
• Spread glaze over cooled cakes.