Corinne Rachelle's Honey Cake
Honey Cake with love
It’s that time of the year again when I bring out My Grandmothers Honey cake Recipe (but a Gluten free version) This is a variation of my grandmother’s traditional recipe you don’t have to use organic or gluten free flour substitute regular flour but the same quantity.
I always forget how simple this recipe is , and how delicious
No mixer needed make by hand just like my Grandma and my great grandmother did .
when I was a child my grandmother would make honey cake for all family Simcha's, I adapted her recipe to make it healthier, The smell when it is baking takes me back to those special days when she was alive smiling spreading unconditional love to her grand & great grandchildren, the true undisputed matriarch of our family.
You need
3 Eggs
1 1/3 cups organic honey
1 1/2 cups organic brown sugar
1 cup boiling water cooled
2 tsps. baking powder
1 ¼ cup good quality vegetable or sunflower oil.
1 tsp. baking soda
4 cups gluten free plain flour (you can use regular plain flour)
1 teaspoon cinnamon
½ teaspoon all spice or mixed spice
½ teaspoon dry ginger
Flaked almonds (optional) but not for the nut intolerant!
A large helping of family pride and love (essential!)
How to make it
- Preheat oven to 325. /170/ gas mark 3. Line grease and flour a 9 by 13-inch cake pan.
- In a large bowl, beat eggs and honey together.
- Add sugar and mix again.
- Mix water with baking powder, and then add with the oil to the egg mixture. Add baking soda, flour, and spices and beat together well.
- Pour into lined and prepared cake pan sprinkle almonds (not compulsory butt my cousin wants them on top.)
- Bake for 55 minutes to an hour. Test with a toothpick to check it's done.
Let it cool then you can brush the top with an unhealthy solution of simple syrup
Simple Syrup if you want to add extra calories and stickiness, or skip this step
Simple Syrup Ingredients
1 cup granulated sugar
1 cup water
Directions
In a small saucepan on medium-high heat, combine 1 cup granulated sugar and 1 cup water.
Heat, stirring gently until the sugar is dissolved.
Bring the mixture to a boil.
Once the mixture has reached a full boil, let it continue to boil for 1 minute.
Remove the mixture from the heat, and let cool to room temperature
Be careful not to boil the syrup for much longer than a minute, otherwise it can become too thick when it cools. (If this happens, just add some water to it and boil it again). If you are using a candy thermometer, take the syrup off the heat before the mixture reaches 230° F (110° C).
Simple syrup can be kept in the refrigerator, covered, for a few weeks. If the syrup crystallizes (goes solid and grainy), simply reheat it.
Lightly brush the top and sides of your cake with a thin coat of simple syrup then store.
When the cake is cool place in an airtight tin or Tupperware wrapped, I wrap in baking parchment then silver foil
This cake is always better a day or two after making,
Serve with big smiles, family pride, lots of laughter and unconditional love!
L’ Shanna Tova U Metukah to you and your family
Have a happy healthy and sweet new year!