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I sweeten it with honey from the beehives that apiarist Billy Williams keeps all around the ranch, which makes the cake sweet and fragrant and gives it a hearty, dense texture.
The honey cake is an underestimated cake. There are no frills, just really good cake. A dusting of powdered sugar is all it needs. Maybe a spoonful of whipped cream and berries if you are really feeling fancy. The trick here is to use really good honey.
Slowly pour the honey into the batter, and gently mix and fold it in until it is thoroughly incorporated. Using a paper towel, spread the oil into an 8-inch round cake pan, making sure to cover the bottom and sides well. Pour the batter into the pan and bake until a tester inserted into the center of the cake comes out clean, about 45 minutes.
It’s a simple cake made from scratch, flavored with honey and orange. Honey Cake III ????? ????? Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, combine sugar, honey, oil, eggs and orange zest.
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