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This honey-sweetened apple cake, topped
with tender slices of apples, makes a lovely holiday dessert.
Honey Apple Cake
- Cake:
- 1/3 cup butter or margarine
1/3 cup packed brown sugar
2 large eggs
1/3 cup honey
1 teaspoon grated lemon peel
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 cup water
1 cup (1 medium) pared, cored and chopped apple
1/4 cup chopped walnuts
Honey Apple Topping:
- 1/3 cup honey
2 tablespoons rose wine
2 tablespoons lemon juice
2 medium apples
- For Cake: Preheat oven to 325°F (160°C).
Grease and flour a 9-inch heart-shaped or round cake pan; set
aside.
- Cream butter and sugar until light and
fluffy. Add eggs, one at a time; beat after each addition. Beat
in honey and lemon peel.
- Combine flour, baking powder, soda, spices
and salt; mix well. Add to creamed mixture alternately with water;
begin and end with dry ingredients. Stir in apples and nuts.
Turn into prepared cake pan.
- Bake for 45 to 55 minutes or until wooden
pick inserted near center comes out clean.
- Cool 10 minutes and remove from pan. Cool
completely.
- Brush top of cake with sauce from Honey
Apple Topping; arrange topping on cake.
- For Honey Apple Topping: Heat honey, rose
wine and lemon juice. Core and slice 2 medium apples; add to
honey. Cook until tender and glazed; turn slices halfway through
cooking.
Makes 9 servings.
Recipe and photograph provided courtesy
of the National Honey Board.
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