Tuesday, July 20, 2010

Greek Honey Cake

Another day has gone by where I've done very little. I played some Evil Genius and cooked Country Fried Cube Steak for dinner with mashed potatoes and green beans. Afterwords, I baked a cake.

The Original Recipe called for walnuts and orange zest, but having already been to the store twice today I skipped it. I also cut the sauce recipe in half. Overall, the cake was airy and well seasoned. Jared thought it was a bit too sweet, but I'd have to disagree. It'd make a nice warm cake for breakfast and everyone should have cake for breakfast.

Revised Recipe:

Greek Honey Cake
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup butter
3/4 cup white sugar
3 eggs
1/4 cup milk

1/2 cup white sugar
1/2 cup honey
3/8 cup water
1/2 teaspoon lemon juice

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon. Set aside.

In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.

Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.

For the Honey Syrup: In a saucepan, combine honey, 1/2 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.

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