Posts Tagged 'honey'

Honey Lemon Cake!

honey lemon cake (Small)

This cake is SO delicious and light and fluffy, not like many of the other things I’ve made using honey instead of sugar. Zach has been telling me that the reason I haven’t been successful is that I’m trying to do the substitution myself, rather than just looking for recipes that call for honey from the get-go. But for me, baking comes on a whim, and I’m not always up for recipe hunting the moment before I bake.  I’m also not a big experimenter: if the recipe fails the first time, I’m unlikely to modify it to try a second time.

We have two kinds of local raw honey on hand at home in bulk (and I mean A LOT of honey). One is a golden liquid honey that tastes like commercial clover honey. It is good for using in recipes that have another overpowering flavor, like homemade hot chocolate with cinnamon and cayenne pepper, or my deep dark honey molasses ginger unsnaps, but it is too cloying to use in something like chocolate chip cookies, which was a big failure last week.

We purchased the other honey in a 5-gallon bucket last fall at the Downtown Salt Lake Farmer’s Market and it’s solid and creamy tan. It is AMAZING in tea or on hot toast with butter, but it is not easily spreadable and sticks like glue to every measuring cup. This is the honey I used this time, and I will be baking with it in the future (Oiling every spoon or licking my fingers where that fails!).

Here is the recipe for this delicious cake. The Jugalbandi blog was recommended by the computer as something I would like to read. It’s the best recommendation I’ve gotten so far! Jai and Bee have a beautiful site with gorgeous photos and an exotic feel.

Because I have a well stocked pantry, I didn’t have to shop for anything except a single lemon!

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Deep Dark Honey Molasses Ginger Unsnaps

After lots of other disappointments trying to substitute honey for the sugar in recipes, I’ve finally hit upon a success!

cookies-ginger-unsnaps-small1

My little  helper and I set out to bake some ginger snaps using my mom’s recipe (a spicy family favorite).  The recipe  calls for 1 c. brown sugar, so I used 3/4 c. local raw honey.  I ended up adding a few tablespoons of flour in after all the ingredients were mixed together, but only until it didn’t feel so wet. Here is a photo of the dough at the right consistency:

cookies-batter-small1

You may be tempted to add more flour, and you will end up with a more puffy, cakey cookie if you do. At this point, you MUST chill the dough, or you won’t be able to roll it into balls. You must also lick the beaters and the spatula.

cookies-licking-the-spatula-small1

Note to self: NO SUGAR for this kid. Even honey. He was so cranky for the next hour, and couldn’t fall asleep for another hour after that.

I won’t be winning any foodie bloggy awards for these pictures, but you can trust that these cookies are delicious straight out of the oven and stay moist all day.

Deep Dark Honey Molasses Ginger Unsnaps

350 degrees, 9-12 minutes

In your kitchenaid (with paddle attachment), CREAM:

  • 1 egg
  • 3/4 c. raw honey
  • 3/4 c. softened butter
  • 1/3 c. molasses

In another bowl, SIFT:

  • 2 c. all purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 tsp. ginger
  • 1 tsp. cinnamon
  • 1/4 tsp. cloves
  • a dash of nutmeg

Add flour mixture to honey mixture, mix well, then add a few spoonfuls of flour as needed, just until dough is no longer wet. CHILL well. Roll into 1-inch balls, cookies will flatten as they cook.

These cookies are so dark that you must tell doneness by texture rather than color. When they progress from spongy to firm-spongy, they’re done!


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