Honey Cake with Mead Royal Buttercream Icing!
Ingredients
-
1 cup sugar
1 ½ cup honey
1/2 cup vegetable oil
3 eggs
1/2 cup unbleached all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ginger
1/2 teaspoon cinnamon
pinch of allspice
pinch of ground cloves
1 cup strong black coffee (cooled)
1 tablespoon coffee liqueur (optional)
Combine the sugar and oil using an electric mixer, until well blended. Beat in the honey
and eggs. In a separate bowl, sift in the flour, baking powder, baking soda, salt and spices Add
the dry ingredients to the honey mixture with the coffee liqueur and mix well.
Pour the batter into a lightly oiled tube pan or bundt pan.
Bake for 50-60 minutes, until the cake pulls away from the sides of the pan and a knife
inserted in the centre comes out clean. Cool cake in pan for about 15 minutes. Invert onto a
serving plate. Cake can be enjoyed as is, dusted with icing sugar or the Mead Royale
buttercream icing listed below. Serves 12-16.
Mead Royale Buttercream Icing:
Ingredients:
- 4 large egg whites, 1 cup granular sugar, 1 1/4 cups unsalted butter at room temp.
- 1 tsp vanilla extract, & 3 tsp Rosewood’s Mead Royale
Lightly beat egg whites, add sugar and whisk together until frothy in a metal bowl. Set bowl
over a bain marie, and stir mixture with a whisk, until the sugar is dissolved and the mixture
feels quiet warm, but not “too hot to touch” - about 3-5minutes. Quickly transfer the mixture to
a clean bowl of an electric mixture or stand mixer fitted with the whip attachment and beat the
meringue on medium-high speed until it feels cool to touch, about 8-10 minutes. When the
meringue is cool, add the soft butter a few tablespoons at a time. Beat well. If the mixture
separates, be patient, continue to beat until icing is light and fluffy. Add flavourings, and mix
well. Spread icing on cake as desired, but make sure to use at room temperature. The icing will
harden if cooled, so enjoy at room temperature.