The Honey Pecan Cake recipe has been approved by my sweets-loving partner and passed all the easy-peasy slash no-hassle baking rules by moi. This means that I can now share it with you, my garlic loving crowd, on this glorious, garlic free and finally super sunny (hurray!!!) afternoon in beautiful Guernsey.
I enjoy baking, but I wouldn’t say that I am super creative in this area. The Honey Pecan Cake recipe used to be simply a honey cake and I added pecans initially because at the time I needed the mason jar that the pecans were occupying for something else. So yes, hoping for the best I simply dumped them into the cake batter.
No, not exactly really…:) I dunked a pecan in honey and after that memorable experience I decided that emptying the content of the pecan mason jar into the cake batter bowl is actually the best idea of the day. If you too belong to the dunkers tribe I highly recommend a pecan and runny honey combination!!!
Kettle’s on! It’s tea and Honey Pecan Cake time! Sooweet!
I’ve had the old honey cake recipe in my recipe box for pretty much as far as I can remember, so unfortunately I don’t know who the credit should go to. What I know though is that I would definitely give this person a big slice of the honey pecan cake as a thank you for making it so foolproof and easy to experiment with.
Honey pecan cake has the texture of a tea-party-perfect sponge cake and is as simple to make as a sponge. First, you melt the milk, butter, honey and sugar together, until you get an evenly textured, runny batter. It is extremely difficult not to lick the spoon, so don’t fight it and just go for it! Make sure you don’t burn your mouth though, like I do pretty much every time I make this cake!
If your willpower is stronger than mine (bless you:)) you’ll wait till the heavenly buttered honey mixture cools down completely, so you can just dive in and have the whole big spoon of it. This is also when you mix in 2 well beaten eggs followed by the pecans, flour and baking powder. Mix, mix, mix and then bake until dark golden brown. Delish! Now, where’s my tea mug?!
- 150 g butter
- 100 g brown sugar
- 150 ml runny honey
- 1 tablespoon milk
- 3 whole eggs - beat
- 200g plain white flour
- ½ teaspoon baking powder
- ½ cup pecans
- In a pan and a slow heat, melt butter, milk, honey and sugar together. Stir well until smooth. Turn the heat off and place the pan in a cold water to speed up the chilling process. Your batter will thicken a lot and that’s fine.
- Preheat oven to 356F (180C).
- To completely cooled honey batter mix in beaten eggs and then follow with flour and baking powder.
- Transfer the cake batter to 9 inch baking tray lined with greaseproof paper, decorate with pecans (you can also push them down so they sink into the batter) and bake for 50 minutes or until the wooden toothpick comes out clean.
- When your cake is baked you can pour a bit more honey on the top and create a sticky glaze which works beautifully with the pecans.