Honey Cake

February 1, 2015

Mmmm, coffee, honey, orange flavours all in the same cake. One batter. One pan. I admit though that I THREW this cake together and barely read the directions, so as one would expect I made a few errors, like I used Grand Marnier instead of orange juice. Ooops. And I grabbed a pretty cake mold that had a center tube, but I wasn’t thinking that it wouldn’t be large enough to accommodate the baked cake. Oh dear. But this cake forgave all my distractions. It really did. I really liked it–all of it. I don’t want to be the calorie police, but 1/25 of a slice of this cake is 7 WW points. Holy. So no more picking at it.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Instructions

COMBINE THE LIQUID INGREDIENTS

This was lots of fun, but I’m easy to please.

MAKE THE BATTER

The dry ingredients went into the bowl without any protest.

When the liquids went into the flour mix, boy was it soupy. The honey gave it a better consistency, but still.

The honey before it went into the batter.

Just like bread dough that can have a good deal of water in it (like the foccacia), so can cake batter.

BAKE THE CAKE

I only realized that my cake pan was too small, butI greased the darn thing well.

I was after the first 10 minutes, I noticed that the batter had risen to the lip and began to drip down the center tube. Awww. But the finished picture in Rose’s book looked to be just a couple inches tall! Well, as the batter set, and as it continued to rise, it supported itself until the cake was baked thoroughly, and it baked in the time the book suggested.

The cake right out of the oven. It wasn’t so bad, now that I’m looking at it again.

COOL AND UNMOLD THE CAKE

As the cake cooled, it did indeed shrink away. And it unmolded nicely enough, but it smelled rather boozy.

After 25 minutes of cooling. It looks okay now..

WHAT ARE THE ALPHA BAKERS? : Here’s how it works: once a week, for the next two years, 25 Alpha Bakers commit to baking their way through every recipe of Rose Levy Beranbaum’s newly published The Baking Bible. Each week we post our experiences on our blog sites: our successes, our failures, our likes and dislikes. The recipes are scheduled in advance so that everyone is baking the same recipe at the same time. No recipes can be shared in my Alpha Bakers The Baking Bible posts due to publishing restrictions enforced by the publisher, but if you love to bake, this is a must-have book. You can see other tutorials for the same recipe at the following link The Baking Bible Alpha Bakers at http://rosesalphabakers.blogspot.ca/.