Honey Cake with love
It’s that time of the year again when I bring out My Grandmothers Honey cake Recipe.-
“Bubba Silvers Honey Cake Gluten free version)”
No mixer needed make by hand like my Grandma!
(A variation of my grandmother’s traditional recipe) 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.
Ingredients
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 organic sunflower oil.
1 tsp. Baking soda
4 cups gluten free plain flour
1 teaspoon cinnamon
½ teaspoon all spice
½ teaspoon dry ginger
Flaked almonds (optional) (For my cousin Gabbi)
A large helping of family pride and love (essential!)
Method
- 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. With a big smile and love!
- Pour into lined and prepared cake pan sprinkle almonds (for Gabi not compulsory! on top.)
- . Bake for 55 minutes to an hour. Check the cak3 with a toothpick to check it's done!
- . When it is cool place in an airtight tin or Tupperware wrapped, This cake is always better a day or two after making, You can brush the top with an unhealthy solution of simple syrup.
Simple Syrup if you want to add extra calories and stickiness.
Ingredients
1cup granulated sugar
1 cup water
Method
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.
Serve with big smiles, family pride, lots of laughter and love!