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Mocha-Honey Loaf Cake

  • 2 cups sifted cake flour
  • 3 tsp. baking powder
  • 1 1/2 Tbsp. instant coffee, or espresso powder
  • 3/4 tsp. Salt
  • 1/2 cup softened butter
  • 1/2 cup honey
  • cup sugar
  • 2 eggs, unbeaten
  • 1/2 cup milk

Preheat oven to 350 degrees.

Grease bottom and sides of loaf pan, 9x5x3; line bottom with parchment paper; grease paper.

Measure cake flour, baking powder, instant coffee, and salt into sifter.

In a large bowl, cream butter; blend in honey; add sugar gradually, creaming after each addition until mixture is well blended.

Add eggs, one at a time, beating well after each addition.

Pour batter into prepared pan.

Bake in 350 degree oven for 45 minutes, or until center springs back when lightly pressed with fingertip.

Cool loaf in pan on wire rack 10 -15 minutes; loosen around edges with knife; turn out onto rack.

Remove parchment paper; cool completely before frosting.

Soft Honey Cake

  • 2 cups sifted cake flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1/2 cup shortening
  • 1 cup honey
  • 1 egg
  • 1/2 cup sour milk or buttermilk

Sift flour, salt, soda and spices together.

Cream shortening and honey until fluffy.

Beat egg until light and thick; add to honey mixture.

Add sour milk and fold in sifted dry ingredients.

Turn into 2 greased (8 inch) layer pans and bake in moderate oven (375 degrees F) 25 to 30 minutes.

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
Mon - Thu, 8am - 4pm PDT