I digress. Back to the Honey Cake.
I can't believe I made this cake exactly a year ago, when the recipe was published on the NPR site. With nothing to compare it to, and not sure about all the sweet ingredients in the cake, I made half the recipe in my smaller tube pan which I brought back with me from Morocco a few years back. I decreased the sugar by 1/8 cup (which is 1/4 cup if you're making the full recipe). The alcohol in the recipe got replaced by more OJ.
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| Sweet and moist Honey Cake. Bon Appetit! |
Final thoughts/tips:
- Hubby loved the cake, but did note that it was a bit on the sweet side.
- I liked the cake too. I had never eaten Honey Cake before so I wasn't sure how "authentic" it was. It was definitely nice and moist with a somewhat complex flavor profile (must be from the coffee). Not sure I'd make it again though.
- Don't forget to check out the other Alpha Bakers.
Looks fabulous! I remembered this cake of yours.. cos after I see your parchment collar inside then I realised I read wrongly by putting the newspaper on outside..lol!
ReplyDeleteI love this cute little cake pan! It's the perfect size. This made quite a large cake; I gave a lot of it away. Your cake crumb looks perfect.
ReplyDeleteThanks for the heads up on cutting down the sugar. I think it would have been way too sweet for me at the full amount. The smaller cake looks like a good size.
ReplyDeleteI cant believe i skipped the part where it say to line a parchment oh well...your cake came out great!
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