Photo: Honey Spice Cake Recipe
Ingredients
- 2 1/3 cups sifted cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 12 tablespoons butter
- 2/3 cup clover honey
- 1/2 cup sugar
- 3 egg yolks
- 3/4 cup plus 2 tablespoons sour cream
- 4 egg whites
- Honey Whipped Cream, recipe follows
- Mint, for garnish
- Powdered sugar, for garnish
Directions
Preheat oven to 350 degrees F.
Grease and sugar one 9-inch tube pan or one 8 to 10-cup fluted tube or bundt pan. Shake pan to remove excess sugar. Sift cake flour, baking powder, baking soda, ground ginger, cinnamon, cloves and salt together twice. In a large bowl beat butter until creamy. Gradually add honey and 1/4 cup sugar and beat on high speed until well mixed, for 2 to 4 minutes. Beat egg yolks in 1 at a time. Reduce speed to low and add the flour mixture in 3 parts, alternating with the sour cream in 2 parts. Beat until smooth, scraping down sides of bowl as necessary. In another large bowl beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating on high speed, until stiff. Gently fold egg whites into batter. Pour into pan and bake until tester comes out clean, about 40 to 45 minutes. Let cool in the pan on a rack for 10 minutes and then invert onto the rack and allow to cool completely.
Serve topped with whipped cream and garnished with mint and powdered sugar.
Honey Whipped Cream:
- 2 cups heavy cream
- 2 tablespoons tupelo honey
Whip ingredients with hand-held or stand mixer until thick.
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By px174
on May 15, 2012
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Good flavor overall. I'm not at all sure that beating the egg whites and carefully folding them into the batter achieved any thing that a little more baking powder would not have done as well. The entire cake was a bit on the dry side. After seeing two of the reviews here, which described the cake as moist, I went back and reviewed the recipe to make sure that I didn't leave anything out. Next time I'll add a half cup of applesauce. Baked this in a tube pan and it came out nicely.
By Frolicking Fells
Cleveland, OH
on April 13, 2011
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Slightly labor-intensive with folding in egg whites, etc. (I'm not much of a baker, but this turned out delicious, and the honey whipped cream is perfect!
By Katewward
Ohio
on October 15, 2010
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I loved this recipe! Although I did not whip the egg whites appropriately it did not seem to mess up the recipe. I used a 6 mini bundt cake pan and after 40 minutes at 350degrees they were perfect! I will use more honey next time and a touch of vegetable oil to make them more moist- but on their own they really don't need it. Very good!!! The honey whippedcream could stand some more honey, imo, but was still complimentary and tasty! Great fun to bake and even more fun to eat! Thanks, Emeril!
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