Hot Springs Honey Cake Recipes

Steps:

• Place oven rack in center of oven, and preheat to 350 degrees. Prepare pan: Coat the pan with butter-flavor nonstick vegetable spray or solid shortening, line the pan with baking parchment or wax paper, grease the paper, and dust with flour, then tap out the excess flour. In a medium bowl, dissolve the espresso powder in the hot water. Whisk in the honey until dissolved. Whisk in the sugar and eggs, then the oil. In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices. Make a well in the center of the dry ingredients, and pour in the honey mixture. Beat the batter to blend well until smooth and slightly runny. Scrape the batter into the prepared pan. Bake 55 to 60 minutes, until the top is springy to the touch and nicely risen, perhaps with a crack in the center, and a cake tester (or wooden skewer) inserted into the middle comes out clean. Check the cake color during baking; if it seems to be getting too brown, cover it loosely with a piece of aluminum foil for the last 10 minutes or so. Cool the cake in the pan on a wire rack for at least 30 minutes. Note for higher-ups: If you are at 7,000 feet, Purdy recommends placing the oven rack in the lower third of the oven. Use 1 1/2 teaspoons baking powder and 1/4 teaspoon baking soda. Bake for 50 to 53 minutes. At 10,000 feet, place the oven rack in the center of the oven, increase the flour to 2 1/2 cups plus 3 tablespoons, use 1/2 teaspoon baking powder and 1/8 teaspoon baking soda. Bake for 35 to 40 minutes.

Steps:

• Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with nonstick cooking spray.
• Stand each apple upright (with what would have been the stem-side up) on a cutting board. Working with 1 apple at a time, slice the apples vertically 1/4 inch thick, squeezing together the slices to keep the shape of the whole apple as intact as possible. Immediately place it into the prepared loaf pan, keeping the shape of the whole apple intact with the slices parallel to the long sides of the pan. Repeat with the remaining 2 apples.
• Combine the flour, sugar, baking powder, cinnamon, cardamom, allspice, nutmeg and 1/2 teaspoon salt in a medium bowl. Whisk together the eggs, vegetable oil, buttermilk, vanilla and 1/2 cup honey in another medium bowl until smooth. Add the flour mixture to the honey mixture and whisk until the batter is smooth. Pour the batter over the apples in the loaf pan, scraping the bowl with a rubber spatula to make sure all the batter is used. Gently tap the pan 3 times on the counter to evenly distribute the batter throughout the apples.
• Bake until a toothpick comes out with just a few moist crumbs, about 1 hour. Transfer the pan to a wire rack and let the cake cool completely, 1 hour to 1 hour 15 minutes. Invert the cake onto a serving platter.
• Whisk the confectioners' sugar with 1 teaspoon water, 1/4 teaspoon salt and the remaining 1 tablespoon honey in a small bowl until smooth. Drizzle the glaze over the top of the cake. Serve at room temperature. Store in an airtight container for up to 1 week.

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square baking tin. Warm the oil, golden syrup, honey and sugar in a small pan to dissolve the sugar. Stir to combine, then leave to cool. Add the tea and beaten eggs.
• Lightly whisk the flour, baking powder, spices and a pinch of salt in a large bowl to combine. Make a well in the dry ingredients and mix in the wet ingredients, using a whisk or wooden spoon, until combined and lump-free.
• Pour the batter into the lined tin and sprinkle with the almonds, if you like. Bake for 50-55 mins, until the cake springs back when gently pressed and a skewer inserted into the middle comes out clean. Don't open the oven for the first 45 mins of baking.
• Leave to cool completely in the tin on a wire rack. Wrap well and keep for three to four days before eating, so the flavour can improve. Cut into nine squares to serve.

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.