Honey Cake with Vanilla Icing

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PREP TIME

15 min

Makes

9 pieces

* PLUS Cooking time: 3 minutes, Baking Time: 25 minutes

Ingredients

  • 1/3 cup unsalted butter , cut into cubes
  • 1/2 cup lightly packed brown sugar
  • 1/2 cup honey
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 eggs
  • 1/4 cup unsalted butter , at room temperature
  • 1 1/2 cups icing sugar
  • 2 tbsp milk
  • 1 tsp vanilla

Instructions

  • For the cake, place butter, sugar, honey and 1 tbsp (15 mL) water in a small saucepan and set over low heat. Stir occasionally until butter melts and sugar dissolves, from 3 to 5 min. Remove from heat. Set aside to cool.
  • Preheat oven to 350F (180C). Butter an 8-in (20-cm) square or 8-in (2-L) round cake pan. Using a fork, stir flour with baking powder, cinnamon and salt in a bowl. Whisk eggs, then stir into cooled honey mixture. Stir into flour mixture. It’s okay if a few lumps remain. Scrape into cake pan. The batter will not be high in the pan. Smooth top.
  • Bake in centre of preheated oven until a cake tester inserted in centre of cake comes out clean, from 25 to 30 min. Remove to a wire rack. Let stand in pan for 10 min. Then, to loosen cake, run a knife around inside edge of pan. Turn onto rack to cool completely.
  • Wait until cake is cool before you start icing. Place butter in a large bowl. Using an electric mixer, beat butter until smooth. Gradually beat in icing sugar until evenly mixed. Then beat in milk and vanilla. Spread over cooled cake.
  • Cut into squares or thick wedges. Drizzle a little honey on top, if you like. Cake will keep well covered at room temperature up to 2 days. To freeze, skip icing. Wrap cake first with plastic wrap, then foil, and freeze up to a month. Defrost before icing.

Nutrition (per serving)

  • Calories
  • 363,
  • Protein
  • 3.7 g,
  • Carbohydrates
  • 57.2 g,
  • Fat
  • 14.2 g,
  • Sodium
  • 136.6 mg.

Sonia O’Keefe and Jill Curran, co-owners of Lighthouse Picnics, swear by the robust flavour of Newfoundland wildflower honey for this recipe. We tried it with regular honey, too, and the cake was still outstanding.