DARK HONEY CAKE

This recipe was handwritten and credited to the ‘Honey Cookery Section of the Missouri State Fair in 1980’. There was no pan size specified in the recipe though the volume fit perfectly in a 9 x 13 inch pan. I’m sure it could also make 2 8-9” round cake pans or cupcakes (fill to 2/3’s).

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 40

Total Time 55

Servings slices

Calories 362kcal

Author Toni Dash

Ingredients

1 ¾ cups honey
2/3 cups shortening
2 eggs
2 ½ cups flour regular or gluten-free measure-for-measure flour blend
2 teaspoons baking soda
1 teaspoon salt
5 tablespoons unsweetened cocoa
¼ cup water
1 teaspoon vanilla
1 ¼ cup ice water
1 batch salted caramel

Instructions

Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch rectangular pan.
In the bowl of a standing mixer (or with a handheld mixer) cream together the honey and shortening.
Add eggs and mix well to fully combine.
In a separate bowl, sift together the flour, baking soda and salt. Set aside.
In a small bowl place unsweetened cocoa and the ¼ cup of water. Whisk to combine. Add to the honey-shortening-egg mixture and mix to fully combine.
Add flour alternating with ice water to the honey mixture until fully combined. Note: I felt the batter seemed more liquid than traditional cake batter though it baked perfectly to a light cake.
Pour into prepared cake pan and bake 35-40 minutes until toothpick comes out clean (Note: original recipe specified 45 minutes but my cake was done between 35-40 minutes).
To assemble: Drizzle a bit of Salted Caramel Sauce over a slice of the Dark Honey Cake and top with a dollop of Whipped Cream. For a lighter cake, skip the sauce and enjoy the cake solo with a bit of whipped cream.

Nutrition