Fluffy Honey Orange Cake Recipe

Fluffy Honey Orange Cake at Missouri State Beekeepers Association Oct. 27-28, 2017 conference.

Fluffy Honey Orange Cake at Missouri State Beekeepers Association Oct. 27-28, 2017 conference.

Olive Oil Honey Cake Recipe

If you remember the moist bundt cakes of the 70s and 80s you will love this honey cake recipe. The orange zest adds another favorite flavor although I never did figure out how to make that lemon glaze that was so popular over bundt-shaped deserts. I guess I could have looked up the recipe but where is the fun in doing that?

In the meantime, here is the recipe for Fluffy Honey Orange Cake. Note this does not use a box cake mix but you could substitute one if you wanted to try something simpler.

Fluffy Honey Orange Cake

Submitted by: Corinne Collins

Ingredients:

  • 4 large eggs separated
  • ¾ cup oil
  • • 10.5 oz honey
  • • ½ cup potato starch
  • • 1 ½ cup all-purpose flour
  • • 2 tbsp orange liqueur
  • • Zest of one orange
  • • ¼ cup orange juice
  • • 3 ½ teaspoons baking powder
  • • A pinch of salt
  •  
  • Directions: Using a hand mixer beat the yolks with the honey until frothy and thick. (About 3 minutes). Very slowly add the oil, and beat until creamy. Add potato starch, orange zest, and liqueur. Now add the flour (Mixed with baking powder) a little at a time, alternating with the orange juice. In a separate, clean and degreased bowl mix together your egg whites with a pinch of salt until stiff. Gently fold the egg whites into the batter. Pour mixture into a bundt pan that’s been greased and dusted with flour. Bake at 350° for 30-35 minutes. Or until done when tested with a toothpick Glaze: Mix together ¼ cup powdered sugar, 4 tsp orange juice, 1 tsp vanilla and spoon onto the cake while warm.

I would also be tempted to make these into muffin-sized servings and freeze them for later de-thawing.

Did I mention this recipe won first place in the cake category at the fall state beekeeping conference?

Well, doesn't matter, really, take my word for it, this is a wonderful cake recipe worth making for any occasion. It's a must to add to any recipe book you may be writing, I sampled it a couple of times, just to make sure.

Fluffy Honey Orange Cake, left, among other entries in the state conference baking contest.

Fluffy Honey Orange Cake, left, among other entries in the state conference baking contest.

And if anyone needs a taste tester for any future contests, do let me know!

Charlotte

Honey Pecan Pie Recipe

Entries in Missouri State Beekeepers Association fall conference cakes and pies contest.

Entries in Missouri State Beekeepers Association fall conference cakes and pies contest.

Honey Pecan Pie Recipe

It's a tough job but somebody has to do it. At Missouri State Beekeepers Association annual fall conference in Springfield October 27-28, 2017, I was the self-designated cake and pie tester. Oh, they had an official judge for the contest, I just volunteered to myself that I should make sure the entries were as delicious as they looked!

There were several categories in the food contest, from breads and cookies to the one I took very seriously. Sitting at the end of the middle table, the four entries beckoned. There was a New York cheesecake; an Olive Oil and Honey cake (amazingly moist, will share that recipe, too); a third cake and the crowning glory of 4 most delicious entries, the pecan pie.

I almost passed on the pie, there was no utensil nearby and all forks were gone but a passing friend loaned me his new fork so I could take a sliver. Doesn't this look delicious?

Winning 1st Place in the cakes and pies division, this delicious honey pecan pie recipe.

Winning 1st Place in the cakes and pies division, this delicious honey pecan pie recipe.

I like pecans, and I like pecan pie. So does one of my brothers so when I taste recipes, the discriminating criteria is would I want to add this recipe to the family recipe books I made years ago as Christmas presents. 

It wasn't easy to wrestle favorite recipes out of the hands of the cooks so I paid a visit and wrangled the recipes when I was there. The family loved the recipe books so much, I thought updating them would be nice if I had interesting recipes.

For example, I make pumpkin custard without the crust. Baked in glass baking dishes and cooled once cooked, it's delicious and cuts a few calories.

All in all, this pecan pie recipe is pretty simple. The only challenging ingredient is finding "mild honey," which suggests I may have to make a couple of pecan pies trying out different honeys. Fall honey tends to be darker, more flavorfully-complex and have more antioxidants, spring honeys are lighter with a clearer floral note.  The things we have to do for science...

Here is the winning recipe for Honey Pecan Pie in the baker's handwriting.

Here is the winning recipe for Honey Pecan Pie in the baker's handwriting.

Oops, looks like someone forgot the main ingredient, pecans. I checked several recipes and they all call for this so please add:

1 cup pecans, mixed into the first 7 ingredients.

You can also add 1/2 cup chopped ingredients to the top.

All recipes are printed in the November 2017 Missouri State Beekeepers Association newsletter, cost $10/year.

Finding good honey recipes can be a challenge but when one has tasted them first, you know, to confirms the deliciousness, that makes it easier to say "THIS" is a good recipe using honey.

Charlotte

Strawberry Honey Butter

strawberry honey butter recipe

A friend sent me this recipe and I tried making a small batch to taste. Delicious!

You will need:

  • 1 pint strawberries, washed and hulled
  • 3 tablespoons honey
  • 2 tsp fresh lemon juice 
  • 3/4 cup room temperature butter.

To make:

 

  • Whip with room temperature butter.
  • Store in refrigerator for up until 2 weeks.

This would make a great gift idea for Valentine's Day or Mother's Day with breakfast served in bed!

Charlotte

How to Make Hershey Hug Honeybees

Fun little sweet something for that special beekeeping club meeting. This is my honeybee treat invention using Hershey Hugs:

Remove papers from Hershey Hugs.

Drain maraschino cherries on paper towels.

Heat white chocolate in microwave covered dish in microwave until melted; 1.5-2 minutes on high. Every microwave heats differently so try it first in 30 second increments until you know how long it takes for your microwave.

Spread melted white chocolate on Hershey Hug bottom; add two almond slivers for wings. Allow to dry.

Stick maraschino cherry with a toothpick; dip in melted chocolate and place on wax paper.

Place cookie sheet in refrigerator until cherries and chocolate are firm or wait 10-15 minutes for the chocolate to dry.

Spread more melted chocolate on Hershey Hug with almond slivers; attach flat side of chocolate-covered maraschino cherry to the flat end of Hershey Hug. Allow to dry.

Break toothpicks into 3 pieces; stick two through top for antenna. Toothpicks also work well as holders to pick up bees as finger food. Add two dots of black icing for eyes. You can also use melted dark chocolate dots for eyes.  Allow to dry. 

Store in sealed container until serving.

How Sweet It Is!

You can substitute honey for equal amounts of sugar in many liquid recipes.

In baked goods, substitute sugar for up to half the amount with honey. Since honey is 18% liquid, reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey.

Add 1/2 tsp. baking soda for each cup of honey used to counteract the slight honey acidity which may cause too much browning. Skip baking soda if recipe calls for sour milk or cream.

Reduce oven temperature by 15 degrees C or 25 degrees F because honey will brown goods more than sugar.

Charlotte

Honey Berries

Jam is so five years ago; show you're truly cutting edge by preserving your fruits in a honey sauce. All it takes is one part honey to ten parts water and then covering your berries. Pretty much the closest you're ever going to get to bottling up a little bit of summer.

Berries in Light Honey Syrup

Makes about 10 half-pint jars

8 baskets raspberries, red and golden

4 baskets blackberries

5 cups water

½ cup honey

½ cup evaporated cane juice (or other sugar)

10 - 12 squat half-pint canning jars, with caps and rings.

Charlotte