SUMMARY – a unique combination of flavors ensures that butter isn’t missed. Moist and better the next day when the flavors meld.
I have a new fascination for small, shareable baked goods. Like cookies, brownies, cupcakes, small pies and cakes. I think it is for a few reasons. One: small baked treats are more easily shared with the neighbors. Two: portion control. Three: sharing a piece of something larger is offering up leftovers and is therefore not cool. I am also an odd person 😉
I looked at this honey cake recipe, and looked at the picture. It seemed like a big cake and not logistically as shareable. So sorry Rose, but I broke out the loaf pan and the mini bundt cake pan for this one.
This was an easy cake to put together. If I say it’s a pantry cake, does that mean I have too many baking ingredients in the house? I did substitute ground allspice for the ground cloves. I ground cloves for the pepparkakors and my grinder still smells like clove oil. And since I used the mini pans and a glass loaf pan, I skipped the cake pan strips. I also didn’t want to make a separate trip to the market for superfine sugar.
The wet part of the batter was a little off-putting. I wasn’t just the color. I had to stir up the sugar quite a bit. My own fault. It also smelled very unappetizing. Like a hangover hair-of-the-dog-that-bit-you breakfast. Whiskey, coffee, orange juice and eggs. I had a minor flashback to my misspent youth. I also started to worry about the flavor of the rest of the cake!
Adding the dry ingredients helped. The batter looked more like a spice cake. And it did smell better too.
I did have a little spillage from the loaf pan. And the batter popped up over the mini-bundt pan, making a nice crusty base of the cake.
Plus I had to bake the loaf twice as long as the small bundt cakes. The spillage was a minor bonus because it made little batter cookies which I cleaned up (ate to hide the evidence).
After I got the bundts out of the pan, two of them didn’t last 5 minutes. One went to the neighbor, still hot. The other went into the mouth of the cook. The cake was still warm. It was yummy and tasted nothing like a bad breakfast. My worries were laid to rest. The flavors weren’t as pronounced on day one.
The next day, the cake was even better. The flavors bloomed and I tasted the whiskey essence. It was still moist and I didn’t miss the butter.
I brought half the loaf to work along with some fresh raspberries and whipped cream. I was so nice on a Monday morning!
I would make this cake again, but maybe I would use melted butter instead of oil.
This post is part of the Alpha Bakers bake along. It’s an online project where a group of food bloggers bake our way through The Baking Bible by Rose Levy Beranbaum.
Most of the recipes made during this project will not be shared. If you see something amazing and want to know about the recipe please let me know. You might want to get the book for yourself, or at least check it out from your local library before deciding.