This holiday cake often tastes mostly of spices or fruit. Shouldn’t honey cake taste like honey?
Why This Recipe Works
To create a honey cake that’s moist, tender, not greasy, and really tastes of honey, we discovered a few tricks that truly set this cake apart. First we backed off on the large amount of oil that most recipes call for and used a small amount, 1/4 cup combined with applesauce, for a moist cake without any greasiness. Adding orange juice (an acid) helped boost the leavening power of the baking soda and baking powder, keeping the cake light. In order to be able to taste the mild, subtle flavor of the honey, we used a whopping 1 3/4 cups and lowered the oven temperature to prevent the cake from burning.
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