Holiday Honey Cake
A rich honey cake is perfect during the fall and winter- warm cozy flavors. Our Honey Holiday Cake tastes light and luxurious.
Apples help bring the fall and cozy flavors to this cake
The best part is that the Honey Holiday Cake is so easy to make!
To prepare the cake, spray a Bundt pan generously with vegetable oil spray. Sometimes the chocolate chips stick to the pan, so be careful with this stage.
In a stand mixer fitted with a paddle attachment, combine the cake mix, pudding mix, honey, water, oil, eggs, extract and spice for 3 minutes.
Fold in the apples. In a small bowl, mix the chocolate chips with flour and fold into the batter. Pour the batter into prepared Bundt pan and smooth. Bake the Honey Holiday Cake and remove from the oven. Rest for 15 minutes.
The rich cake batter
With a knife gently help release the sides from the pan, including the tube. Invert the pan onto a wire rack. Cool completely. Garnish the completely cooled cake with powdered sugar.
Holiday Honey Cake
Adjust the mix ins accordingly and to suit your taste. Try adding raisins and chopped walnuts. You can even adjust the recipe and substitute maple syrup for the honey!
Holiday Honey Cake
Ingredients
- 2 chopped apples
- 1 box of carrot cake or spice cake mix
- 1 3.4 oz package of vanilla pudding mix
- 1 6oz. bottle of honey
- 1 cup of water
- 1/3 cup of vegetable oil
- 3 eggs
- 2 tablespoons of vanilla extract
- 1 tablespoon of cinnamon
- 1 tablespoon of nutmeg
- 1 cup of semi-sweet chocolate chips plus one teaspoon of flour
- 1 teaspoon of powdered sugar
Instructions
- Preheat the oven to 350F. Prepare a bundt pan thoroughly with vegetable oil.
- Microwave the chopped apples with a ½ cup of water, for 3 minutes, to soften. Drain and set aside.
- In a stand mixer fitted with a paddle attachment, combine the cake mix, pudding mix, honey, water, oil, eggs, extract and spice for 3 minutes. Fold in the softened apples. In a small bowl, mix the chocolate chips with flour and fold into the batter. Pour batter into prepared bundt pan and smooth.
- Bake for 45-48 minutes. Remove from the oven. Rest for 15 minutes. With a knife gently help release the sides from the pan, including the tube. Invert the pan onto a wire rack. Cool completely.
- Garnish with powdered sugar.
- For a twist, substitute the honey for maple syrup.
Notes:
For a twist:
- Try adding raisins and chopped walnuts.
- Substitute the honey with maple syrup.
Try our recipe for Honey Chocolate Glaze for a robust chocolate, honey and spice combination:
Honey Chocolate Glaze Ingredients:
- 1 pound of powdered sugar, sifted
- 1 ½ tablespoons of pumpkin pie spice
- 1 tablespoon of cinnamon
- ½ teaspoon of salt
- ½ teaspoon of espresso powder
- ½ cup of unsalted butter
- ½ cup of unsweetened cocoa powder
- 1/3-1/2 cups of chocolate milk, warmed
- 2 tablespoons of honey1 tablespoon of vanilla extract
Glaze Directions: Sift the powdered sugar, spice, salt and espresso powder together, and set aside. Melt the butter in a saucepan over low to medium heat; stir in unsweetened cocoa powder until combined, stirring constantly until it combines and forms a thick paste. Remove from the heat and pour into a large bowl. Add sifted sugar mixture alternatively with the warm milk to the paste. You may use additional milk as needed. Add the honey. Add vanilla extract. Using a spoon, glaze the cake with the rich Honey Chocolate Glaze.
This cake can be allergen friendly in most cases. For a gluten free version, substitute with a comparable cake mix and mix ins. Check the product labels for specific dietary guidelines and preferences.
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