Orange Honey Cake 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:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, combine sugar, honey, oil, eggs and orange zest. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, whisk together honey and eggs until thoroughly integrated. Stir in orange zest. Sift together flour, baking powder, and baking soda. Add slowly to egg mixture. Lightly grease a loaf pan with butter. Add the mixture to the pan and bake. After 30 minutes check for doneness with a wooden skewer. (If it comes out clean, you are done. If not, give it another 5 minutes and check it again).

Steps:

• In a heavy saucepan combine the honey, the orange juice, the water, and the zest and simmer the mixture, stirring occasionally, for 20 minutes, or until it is reduced to 1 1/3 cups. (If the syrup is reduced too much, it becomes too thick and too sweet.) Stir in the Manto and let the syrup cool. The syrup may be made 1 week in advance and kept, covered, at room temperature.
• Makes about 1 1/3 cups

Steps:

• Coat with nonstick spray or grease two 9 by 5-inch loaf pans.
• Line the bottom of each pan with a small piece of wax paper cut to fit; then spray or grease the paper.
• Set the pans aside.
• Preheat the oven to 325 degrees.
• Put the hot water into a 2-cup measuring cup or a small bowl.
• Add the instant coffee granules, and stir until they are dissolved.
• Stir in the orange juice concentrate to cool the coffee.
• Set aside.
• Measure out the cinnamon, allspice, salt, baking powder and baking soda, and place in a small custard cup or on a piece of wax paper.
• Set aside.
• Measure the flour by spooning it into the proper-size measuring cups, and leveling off the top.
• After measuring the flour, sift it onto a large piece of wax paper or into an extra bowl.
• (Sifting is necessary as tiny lumps may not beat out during the mixing process and will appear in the finished cake.) Put the eggs, oil, sugar, and honey into a large mixer bowl.
• With an electric mixer at medium speed, beat them together until completely combined, about 2 minutes.
• Add the spice mixture, and beat until combined.
• Beat in about a third of the flour, then a third of the orange-coffee mixture, repeating twice until all the ingredients are added.
• Beat on low speed until the flour is completely mixed in, scraping the bowl if necessary.
• Then beat the batter on high speed for 1 to 2 minutes or until it is very smooth.
• The batter will be thin.
• Pour the batter into the prepared pans, dividing it evenly.
• Bake the cakes at 325 degrees for about 60 to 70 minutes, or until a toothpick inserted into the center of each cake comes out completely clean (test both cakes).
• If there is a wet spot in the center of the top of a cake, bake it a few minutes longer.
• Remove the cakes from the oven, and let them cool for 1 hour in their pans on a wire rack.
• The sides of the cakes should shrink away from the pans a little.
• Run a knife around the sides of each cake to loosen it; then turn the cake out of its pan, and peel the wax paper from the bottom.
• Invert the cakes so the tops are facing upward.
• Cool the cakes completely on the wire rack.
• Wrap the cooled cakes well for storage (use sturdy plastic wrap and/or heavy-duty foil).
• If the wrapped cakes are allowed to “mellow” overnight, their taste and texture will improve, and they will be easier to slice (a serrated bread knife works best).
• The tightly wrapped loaves can be kept at room temperature for up to 4 days, or they may be frozen for several months.
• (Defrost, wrapped, at room temperature, before slicing and serving.) To serve, cut each loaf crosswise into slices, and arrange the slices, slightly overlapping, on a tray or platter.