Tuesday, August 18, 2009

It just sounds good, doesn't it?

Milk-and-Honey Cake
Better Homes and Gardens Complete Step-By-Step Cook Book Copyright 1978

½ cup sugar
½ cup shortening
2 eggs
2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup milk
½ cup honey
½ teaspoon vanilla
Maple Frosting
1/3 cup chopped pecans I omitted these

Grease and lightly flour a 9x9x2-inch baking pan. In mixer bowl cream together sugar and shortening. Add eggs one at a time, beating well after each addition.

Thoroughly stir together the flour, baking powder and salt. Combine milk, honey and vanilla. Add flour mixture to creamed mixture alternatively with milk mixture, beating after each addition. Spread batter evenly in prepared pan. Bake in 350 degrees oven for 30 to 35 minutes or till wooden pick inserted in center comes out clean. Cool on wire rack. Frost with Maple Frosting. Sprinkle with chopped pecans.

Makes 9 servings.

Maple Frosting

1/3 cup milk
¼ cup packed brown sugar
1 tablespoon butter or margarine
3 ¼ cups sifted powdered sugar
¼ teaspoon maple flavoring

In saucepan combine milk, brown sugar, and butter or margarine; bring to boil, stirring constantly. Cool; stir in powdered sugar (I didn't need to add it all.) and maple flavoring. Spread on cake.

Keeping up with my recent theme, I've been trying not to buy any additional ingredients, if I can help it. While it's not difficult to come up with baked goods that don't require special ingredients, it is hard to finds recipes that I haven't already done-to-death (brownies, sugar cookies, chocolate or yellow cake, etc) or that don't seem just a bit boring.

I had everything on hand to make this recipe and even though it's basic, I knew the honey would give it a great texture so I was excited to make it. And the name 'Milk-and-Honey Cake' just sounds delicious to me.

I was not disappointed. This cake was moist and delicious, with a touch of honey flavor. I think it's neutral enough for just about any topping or frosting. I almost used butterscotch flavor instead of maple but I decided to stick to the recipe. Vanilla extract would have been fine in this frosting recipe too.

You could also skip the frosting and top this with a bit of fruit and whipped cream.

I buy honey in Costco. It's one of those items like vanilla and yeast that is ridiculously cheaper in Costco than in the grocery store. The price has gone up there a little bit recently but it's still a great deal.

Question of the Day: Do you keep honey on hand?


Annie Jones said...

We almost always have honey on hand, and buy it in the big 5 lb. bottles at Sam's Club. I often use it in bread baking, and Shane likes to mix it with peanut butter on sandwiches.

KatiePerk said...

It sounds better than good. My stomach is grumbling!! I am def. going to try this.

Rosa's Yummy Yums said...

It looks and sounds good ;-P! I always keep different kinds of honey at hand. It is such a delicious and useful ingredient!



Anonymous said...

We don't use a lot of honey and only keep a small bottle for biscuits, etc. This cake sounds really good. I've never had cake with honey as an ingredient and want to try it. I don't care so much for maple flavoring so would probably use another icing.


Mrs. L said...

Several different kinds to cook with but I also have some aguave nectar that I use more often than regular honey. I think the maple flavor frosting is perfect for this.

Wanda said...

Yes, that cake does just sound deeply good. :) I'm with Jan on the maple flavoring, though.

As for honey, yes, I do keep it on hand. We use it on toast or peanut butter sandwiches mostly.

Heather said...

Always have a little bottle of honey, use it occasionally for recipes or in hot tea. When my oldest two were 3 and 2 they got it out of the cupboard and... big mess. The floor was sticky for months despite my best efforts.

Cake looks wonderful - I don't have maple flavoring, wonder if you could use maple syrup somehow.

Heather said...

yes it does just sound good and yes I do keep honey on hand.