This is technically a "Happy First Anniversary" cake that neither of us cannot eat for various reasons
Luckily, I froze a sizable piece for the belated celebrations to come.
Luckily, I froze a sizable piece for the belated celebrations to come.
Now, I am not Ukrainian and it isn't the holidays either. This cake is dense and moist, two words that are always better off describing baked goods only.
Ingredients:
1 cup honey, melted
1/2 cup butter, softened
1 cup dark brown sugar
4 eggs, separated
3 cups sifted cake flour
2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/2 cup warm coffee
While you measure your ingredients, set your honey on the stove and
bring to a boil slowly. Be sure not to burn it (and note how neat
honey looks when you are heating it up.) Set it aside to cool
Cream your butter and sugar
Add egg yolks, beating until the mixture is light and fluffy in appearance.
Mix in your honey. I heated it ever so slightly as to aid in getting all the honey to pour easily.
Now, gradually add your dry ingredients mixture ¼ of a cup at a time, alternating it with the warm coffee.
In a separate bowl, whip your egg whites until those stiff peaks formed
Fold your whites into the batter, and my my, it makes nice looking batter.
Now, traditionally bake this in a bunt pan in an oven preheated to 325F for 50 minutes
Cream your butter and sugar
Add egg yolks, beating until the mixture is light and fluffy in appearance.
Mix in your honey. I heated it ever so slightly as to aid in getting all the honey to pour easily.
Now, gradually add your dry ingredients mixture ¼ of a cup at a time, alternating it with the warm coffee.
In a separate bowl, whip your egg whites until those stiff peaks formed
Fold your whites into the batter, and my my, it makes nice looking batter.
Now, traditionally bake this in a bunt pan in an oven preheated to 325F for 50 minutes
For some silly reason (my aversion to spending money), I do not have a bundt pan, yet. I separated the
batter evenly between two eight inch cake pans, baking for around 25
minutes or until a knife came out clean from the cakes.
I prefer it this way because this allowed me to add the following frosting
Whiskey Butter Cream Frosting
I prefer it this way because this allowed me to add the following frosting
Whiskey Butter Cream Frosting
1/3 cup milk
1/3 cup whiskey
4 cups powdered sugar
1 TBS Vanilla Extract
For this, I added more than the suggested amount of powdered sugar. This, in all, makes for a very fragrant enticing cake. Try bourbon as well.
As you always should, experiment. The original recipe suggested Buckwheat honey. Perhaps try different flavored coffees. I only had light brown sugar on hand, so I added in some molasses. Be flexible and add whiskey in your baking whenever possible.
This isn't my best frosting job. At some point, you knock you knuckles against the cake one too many times, and that nice design you made is ruined by your frosting nozzle falling off your impromptu pastry bag. At some point, I am investing in big boy decorating tools.
