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home > recipes > cakes > honey-cardamom cake with orange blossom cream
Honey lends its distinctive flavor to this delicately spiced, wonderfully moist cake. It is lovely with just a dollop of honeyed whipped cream, or serve with sliced peaches or nectarines. Use orange blossom honey or another mild honey, such as clover. Cake: 3 cups cake flour 1 tablespoon baking powder 2 teaspoons ground cardamom 1 /2 teaspoon salt 3 /4 cup mild honey 1 /2 cup unsalted butter, softened 3 /4 cup sugar 3 eggs 1 cup whole milk Syrup: 1 /3 cup honey 1 /3 cup hot water Cream: 2 cups whipping cream 1 /4 cup orange blossom honey Directions: Heat oven to 325-degrees. Spray a 13 x 9-inch pan with nonstick cooking spray. In medium bowl, stir together flour, baking powder, cardamom and one-half teaspoon salt. In large bowl, beat three-quarter cup honey and butter at medium speed two minutes. Slowly add sugar, beating constantly. Add eggs one at a time, beating one minute after each addition. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Spread evenly in pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack ten minutes. With a long wooden skewer, poke holes in cake, poking through to bottom of pan. Brush cake with syrup. Cool completely. In medium bowl, beat cream at medium-high speed until soft peaks form. Add one-quarter cup honey, beating just until blended. Serve cake with cream. Store in refrigerator. Recipe makes 12 servings. Nutrition per serving: Calories: 475 Total Fat: 22g Saturated fat: 13.5g Protein: 6g Carbohydrate: 65g Cholesterol: 120mg Sodium: 285mg Fiber: .5g

Honey-Cardamom Cake with Orange Blossom Cream


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list all recipes for CAKES (268)
list all recipes by JOAN.HIRSCH (2)


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keyword: honey
keyword: cardamom
keyword: orange
keyword: blossom
keyword: cream
recipes for cakes
recipes by joan.hirsch
Email Address:
(posted August 2, 2007)

Honey lends its distinctive flavor to this delicately spiced, wonderfully moist cake. It is lovely with just a dollop of honeyed whipped cream, or serve with sliced peaches or nectarines. Use orange blossom honey or another mild honey, such as clover.

Cake:
3 cups
cake flour
1 tablespoon
baking powder
2 teaspoons ground
cardamom
1 /2 teaspoon
salt
3 /4 cup mild
honey
1 /2 cup
unsalted
butter, softened
3 /4 cup
sugar
3
eggs
1 cup whole
milk

Syrup:
1 /3 cup
honey
1 /3 cup
hot water

Cream:
2 cups
whipping
cream
1 /4 cup
orange blossom honey

Directions:
Heat oven to 325-degrees. Spray a 13 x 9-inch
pan with nonstick cooking spray. In medium bowl, stir together flour,
baking powder, cardamom and one-half teaspoon salt.

In large bowl,
beat three-quarter cup honey and butter at medium speed two minutes. Slowly add sugar, beating constantly. Add
eggs one at a time, beating one minute after each addition. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Spread evenly in pan.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack ten minutes.

With a
long wooden skewer, poke holes in cake, poking through to bottom of pan. Brush cake with syrup. Cool completely.

In medium bowl,
beat cream at medium-high speed until soft peaks form. Add one-quarter cup honey, beating just until blended. Serve cake with cream. Store in refrigerator.

Recipe makes 12 servings.

Nutrition per serving:
Calories: 475
Total
Fat: 22g
Saturated
fat: 13.5g
Protein: 6g
Carbohydrate: 65g
Cholesterol: 120mg
Sodium: 285mg
Fiber: .5g


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