Honey Cake
An easy recipe for Honey Cake baked in a loaf pan.
Servings 10
Cost 5
Equipment
- Loaf Pan
Ingredients
- ½ cup very strong hot tea (dark tea) or hot water (I used ginger)
- 1 ¾ cups all-purpose flour (240 grams -- use gram amount) (240 grams)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt (use a scant ½ teaspoon)
- 1 teaspoon cinnamon
- ⅔ cup sugar (130 grams)
- ½ cup honey (160 grams if you weigh it)
- 2 large eggs, room temperature ideally
- ½ teaspoon vanilla
- ½ cup vegetable oil
- More honey for drizzling
Instructions
- Preheat oven to 325 degrees F.
- Grease an 8 ½ by 4 ½ inch loaf pan and line with parchment paper
- Boil ½ cup of water in the microwave and add a tea bag. Let steep for at least 10 minutes to make a fairly strong cup of tea.
- Weigh your flour and put it in a bowl. Whisk in the baking powder, baking soda, salt and cinnamon, then set aside.
- Put the sugar and honey in a mixing bowl and beat on medium high for about a minute. Reduce speed to medium and add eggs and vanilla. Beat on medium for another minute. Do not add the oil yet.
- Add the flour mixture all at once and stir until blended. You can also use the mixer on low speed, but don't overbeat.
- With the mixer on low speed or stirring by hand, add the oil and mix until it is fully blended. Add tea and stir until blended.
- Pour into the pan and bake the cake for about 70 minutes. Check at 60 minutes, though it should take slightly longer. Remove from the oven and drizzle with a little more honey. Use the back of a spoon to gently spread the melted honey over the cake.
- Let cool for several hours before serving.