Comments on: majestic and moist honey cake http://smittenkitchen.com/2008/09/majestic-and-moist-honey-cake/ Mon, 15 Mar 2010 21:47:56 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Spanish Tart http://smittenkitchen.com/2008/09/majestic-and-moist-honey-cake/#comment-347680 Spanish Tart Sun, 07 Feb 2010 18:07:32 +0000 http://smittenkitchen.com/?p=794#comment-347680 Just tried the recipe, but with amaretto (lots!), peach juice, vanilla-flavored green tea, and no cinammon. It's excellent with a hot cup of tea! Just tried the recipe, but with amaretto (lots!), peach juice, vanilla-flavored green tea, and no cinammon. It’s excellent with a hot cup of tea!

]]> By: rae http://smittenkitchen.com/2008/09/majestic-and-moist-honey-cake/#comment-339780 rae Thu, 31 Dec 2009 06:16:27 +0000 http://smittenkitchen.com/?p=794#comment-339780 I quietly substituted your recipe for the recipe on a Disney card that my daughter had her heart set on (sorry, dear, 1/2 cup of shortening? bleh!) with spectacular results. The only change I had to make was to supplement my missing 1/4 c of honey with molasses. Yum, yum, extra yum! I quietly substituted your recipe for the recipe on a Disney card that my daughter had her heart set on (sorry, dear, 1/2 cup of shortening? bleh!) with spectacular results. The only change I had to make was to supplement my missing 1/4 c of honey with molasses. Yum, yum, extra yum!

]]> By: Joe http://smittenkitchen.com/2008/09/majestic-and-moist-honey-cake/#comment-339475 Joe Tue, 29 Dec 2009 23:57:08 +0000 http://smittenkitchen.com/?p=794#comment-339475 I've never baked anything before... until a few days ago. I found this recipe and wanted to give it a try. Eating healthy, whole-grain foods is important to me, so I figured I'd be a bit daring and tried substituting ALL (not half like most recommend) of the all-purpose flour with organic whole wheat flour. From suggestions of a few other websites, I used 7/8 the amount of flour (a little more than 3 cups) and 1.5 times as much baking powder (1.5 tbsp), and I added in a little extra of most of the fluids (orange juice, tea, etc.). It came out pretty well. From the half a dozen or so people who tried it, none of them disliked it. Responses ranged from "ok" to "perfect". It had a bit grainier flavor, which really gave it a nice touch. Thanks for the recipe. And kudos to anyone else willing to try the whole wheat flour. I’ve never baked anything before… until a few days ago. I found this recipe and wanted to give it a try. Eating healthy, whole-grain foods is important to me, so I figured I’d be a bit daring and tried substituting ALL (not half like most recommend) of the all-purpose flour with organic whole wheat flour. From suggestions of a few other websites, I used 7/8 the amount of flour (a little more than 3 cups) and 1.5 times as much baking powder (1.5 tbsp), and I added in a little extra of most of the fluids (orange juice, tea, etc.). It came out pretty well. From the half a dozen or so people who tried it, none of them disliked it. Responses ranged from “ok” to “perfect”. It had a bit grainier flavor, which really gave it a nice touch. Thanks for the recipe. And kudos to anyone else willing to try the whole wheat flour.

]]> By: Anne http://smittenkitchen.com/2008/09/majestic-and-moist-honey-cake/#comment-338918 Anne Sat, 26 Dec 2009 17:34:14 +0000 http://smittenkitchen.com/?p=794#comment-338918 Aw, man! I'm not Jewish, and it's closer to January 1 than Rosh Hashana, but I just made this and it is *delicious*. You're right - it's awesome in the morning with a strong cup of coffee. Great, moist, and super easy - thanks for posting the recipe! Aw, man! I’m not Jewish, and it’s closer to January 1 than Rosh Hashana, but I just made this and it is *delicious*. You’re right – it’s awesome in the morning with a strong cup of coffee.

Great, moist, and super easy – thanks for posting the recipe!

]]> By: SaveMyPolarBear http://smittenkitchen.com/2008/09/majestic-and-moist-honey-cake/#comment-338847 SaveMyPolarBear Sat, 26 Dec 2009 04:12:49 +0000 http://smittenkitchen.com/?p=794#comment-338847 Wait. You mean it's THAT easy? And involves no golden syrup? I mean, no insult intended to Lyle's, but in honey cake? The only recipes I've come across that looked remotely promising ALL had the gold stuff in them. I'm distinctly relieved that this doesn't, yet you call it good. Perhaps I'll make it tomorrow (tomorrow being boxing day and therefore a totally appropriate date for consumption of trad Jewish cake)! Wait. You mean it’s THAT easy? And involves no golden syrup? I mean, no insult intended to Lyle’s, but in honey cake? The only recipes I’ve come across that looked remotely promising ALL had the gold stuff in them. I’m distinctly relieved that this doesn’t, yet you call it good. Perhaps I’ll make it tomorrow (tomorrow being boxing day and therefore a totally appropriate date for consumption of trad Jewish cake)!

]]> By: Sara http://smittenkitchen.com/2008/09/majestic-and-moist-honey-cake/#comment-338789 Sara Fri, 25 Dec 2009 18:54:31 +0000 http://smittenkitchen.com/?p=794#comment-338789 My challahs are baking now. I love the sounds of your recipe, but I'm having the same problem right now I have with ANY challah recipe: I did all the rises exactly as supposed to, made the braids, let it rise again, and stuck it in the oven. One those loaves get some hear, they triple ion size, the braids pull apart, the things get HUGE! Help!! What am I doing wrong? My challahs are baking now. I love the sounds of your recipe, but I’m having the same problem right now I have with ANY challah recipe: I did all the rises exactly as supposed to, made the braids, let it rise again, and stuck it in the oven. One those loaves get some hear, they triple ion size, the braids pull apart, the things get HUGE! Help!! What am I doing wrong?

]]> By: Hoagie http://smittenkitchen.com/2008/09/majestic-and-moist-honey-cake/#comment-337367 Hoagie Tue, 15 Dec 2009 18:17:28 +0000 http://smittenkitchen.com/?p=794#comment-337367 Wonderful! Made this yesterday...we can't stop eating it. I will make it again and again. Maybe it's just us, but we can't taste and whisky or the coffee...but it is a great combination in this cake. Thanks for sharing and thanks for all the feedback..some great ideas. Wonderful! Made this yesterday…we can’t stop eating it. I will make it again and again. Maybe it’s just us, but we can’t taste and whisky or the coffee…but it is a great combination in this cake. Thanks for sharing and thanks for all the feedback..some great ideas.

]]> By: Jocelyne Jeannot http://smittenkitchen.com/2008/09/majestic-and-moist-honey-cake/#comment-334840 Jocelyne Jeannot Sun, 29 Nov 2009 17:48:27 +0000 http://smittenkitchen.com/?p=794#comment-334840 This is a great and interesting recipe. I was luck to have all the ingredients. It combines all my favorite flavors and spices. You taste a little bit of everything in every bite. The recipe also makes great muffins. This is a great and interesting recipe. I was luck to have all the ingredients. It combines all my favorite flavors and spices. You taste a little bit of everything in every bite. The recipe also makes great muffins.

]]> By: Claire http://smittenkitchen.com/2008/09/majestic-and-moist-honey-cake/#comment-332980 Claire Sat, 21 Nov 2009 19:49:11 +0000 http://smittenkitchen.com/?p=794#comment-332980 As usual, I am a year or more behind the rest of the world! It always takes me so long to catch up with you all!! Anyway, so glad I found this site. I will definitely be making this cake as part of Thanksgiving dessert; but, I especially liked the funny part about your visitor! One time, I found myself screaming at the top of my lungs simply because my girlfriend was doing so ~ and running from my steps to my backyard when I finally found out why she (we) were screaming!! A slug on the steps!!! As usual, I am a year or more behind the rest of the world! It always takes me so long to catch up with you all!! Anyway, so glad I found this site. I will definitely be making this cake as part of Thanksgiving dessert; but, I especially liked the funny part about your visitor! One time, I found myself screaming at the top of my lungs simply because my girlfriend was doing so ~ and running from my steps to my backyard when I finally found out why she (we) were screaming!! A slug on the steps!!!

]]> By: Vidya http://smittenkitchen.com/2008/09/majestic-and-moist-honey-cake/#comment-330338 Vidya Sat, 07 Nov 2009 07:18:02 +0000 http://smittenkitchen.com/?p=794#comment-330338 From my experiences with this cake, I've got to say that I much prefer it with the coffee and the booze than with tea and no booze. That said, I'm sure it would be great with extra coffee and no booze, but I think the coffee is an important ingredient in balancing the sweetness of the honey. Also, for people looking for egg substitutes, as someone who never uses eggs (not used to them and don't like the smell/taste), I would back Amanda up on the cornstarch substitute, or I would use a ready made starch-based egg replacer powder, which is finer and is made from a mixture of starches. For things like brownies though, which need stronger binding, I would suggest tofu, about 1/4 cup pureed for each egg. You can't even tell the difference, and tofu has lecithin in it, like eggs, which binds the ingredients in baked goods together. But don't ever use tofu in cakes like this, it will make them way too dense and stodgy. You need to be careful, an egg replacer that works well in one recipe will fail in another, so practice makes perfect. From my experiences with this cake, I’ve got to say that I much prefer it with the coffee and the booze than with tea and no booze. That said, I’m sure it would be great with extra coffee and no booze, but I think the coffee is an important ingredient in balancing the sweetness of the honey. Also, for people looking for egg substitutes, as someone who never uses eggs (not used to them and don’t like the smell/taste), I would back Amanda up on the cornstarch substitute, or I would use a ready made starch-based egg replacer powder, which is finer and is made from a mixture of starches. For things like brownies though, which need stronger binding, I would suggest tofu, about 1/4 cup pureed for each egg. You can’t even tell the difference, and tofu has lecithin in it, like eggs, which binds the ingredients in baked goods together. But don’t ever use tofu in cakes like this, it will make them way too dense and stodgy. You need to be careful, an egg replacer that works well in one recipe will fail in another, so practice makes perfect.

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