Monday, December 7, 2009

Honey Spice cake with Caramel frosting

For the cake
  • 2 eggs
  • 3 cups wholewheat flour
  • 1.5 tsp baking powder
  • 2 tsp ground cinnamon (toss 2 cloves in when you grind if you can)
  • 1 cup milk
  • 2 tbs butter (salted)
  • 1 tbs orange zest
  • 1/2 cup brown sugar
  • 1/2 cup honey
Preheat oven to 250C. Combine butter and zest in a saucepan over medium heat, until butter sizzles. Beat eggs and sugar together till fluffy. Add honey and then butter-zest mixture. Keep whizzing. Add milk. Now mix all the remaining ingredients in a bowl and fold them into the wet mixture, by hand. (This bit I forgot, maybe that's why I ended up with something resembling dough?) Bake in greased pan for 30-40 min. Remove from pan and cool.

For the icing
  • 1/4 cup butter (salted)
  • 1/3 cup milk (original called for heavy cream, none in house, I v lazy...)
  • 1/2 cup brown sugar, packed
  • 1 cup icing sugar (I used powdered white sugar and it's a little too sweet)
Mix butter, milk and brown sugar in pan over medium heat. Keep stirring as you bring to a boil. Once it's bubbling nicely, take off fire and set aside for 5-10 min. Whisk in the icing sugar. Pour over cake, and put in fridge to set.

The cake is from How to Cook Everything Vegetarian, and the icing from Taste and Tell.
Both have been slightly adapted.

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