Honey Crust Cake

My granny sent me some baking recipes via “snail mail” a while back and I finally decided to go through them the other day.  A lot of them were hard to read as they were written by my granny and my great grandmother a few decades ago so the cards were old and faded.   Many of these recipes didn’t even include temperatures for the oven!  After going through about 10 cards, I finally came across one that was easy to read and even included a temperature and baking time:  Honey Crust Cake.  This is what I would bake!

Now let me tell you, in order to enjoy this delicious and sweet baked item you must really enjoy the flavor and sweetness of honey.  It’s almost overpowering, but as a honey connoisseur myself, I found it quite tasty.

The recipe was pretty basic but as I sometimes do, I got a little ahead of myself and left out the vanilla. OOPS!  As I said before, the honey has such a pronounced flavor in this recipe that no one even noticed when they tried it.  Below is the recipe as written on the card:

1/4 c. crisco        2/3 c. flour

1/2 c. sugar        1 tsp baking powder

2 egg yolks          1/4 c. milk

1/4 tsp salt          1/2 tsp vanilla

Blend Crisco with sugar and egg yolks until fluffy.  Add sifted dry ingredients alternately with milk.  Add flavoring and pour into layer cake pan 7″x2″ and bake in moderate oven (300° F about 20 min) Let cool then add topping.

Topping

Bring 2/3 c. honey and 1 tbs crisco to boil.  Then cook slowly for 5 min.  Cool.  Spread half over top of cake.  Sprinkle about 3/4 c. chopped walnuts.  Then glaze top with remaining honey mixture.

I followed the recipe and baked it in the oven at 300° even though I thought it was a low temperature.  Turns out it was, because after 20 minutes it still wasn’t done.  I raised the temperature to 350° and it was done in about 10 minutes.  Also, I greased the pan and lightly coated it with flour so that I could easily flip the cake out and onto a plate.

After I took the cake out of the oven, I started the honey mixture.  It boils extremely fast and you have to watch it because it almost boiled over.  While the honey was cooking for the 5 minutes I decided to flip the cake out of the pan.  This is where I get impatient; I want things to be cooled faster than they actually do.  When I tried to transfer the cake, it didn’t come out too easily.  I took a knife and gently tapped the bottom of the pan so the cake would drop out.  Because the cake wasn’t completely cooled, it broke as it was coming out of the pan.  I managed to patch it together and hoped that the walnuts would cover my mistake.  Turns out it did!  Here are the pictures of my final product:

I took it to work the next day and had lots of good feedback.  One of my coworkers was even scraping the container with his finger to get all the crumbs!  My only negative thought on the cake was how moist it was (which I believe was the honey’s fault, not the cake itself.)  It seemed to fall apart whenever I cut a slice and tried to transfer it to another plate.  Maybe you guys will have better luck and can give me ideas on how to modify it.  Enjoy!

“Peace is not merely a distant goal that we seek, but a means by which we arrive at that goal.” -Martin Luther King, Jr.

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