Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup honeycomb candy, crushed
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Spatula
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until everything is well combined.
6. Fold in the crushed honeycomb candy.
7. Divide the batter evenly between the prepared pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 14g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 300mg
Carbohydrates: 52g
Sugar: 32g
Protein: 5g
Substitutions for ingredients:
- Honeycomb candy can be substituted with any other type of candy, such as toffee or peanut brittle.
Variations:
- Add 1/2 cup of chopped nuts to the batter for added crunch.
- Top the cake with whipped cream and more crushed honeycomb candy for a decadent finish.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Crush the honeycomb candy into small pieces for even distribution throughout the cake.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar or cocoa powder for a simple presentation.
- Top the cake with fresh berries or whipped cream for a more elegant look.
Garnishes:
- Crushed honeycomb candy
- Fresh berries
- Whipped cream
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dense, make sure the baking powder and baking soda are fresh and have not expired.
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
Food safety advice:
- Make sure to properly store the cake to prevent any bacterial growth.
Food history:
- Hokey Pokey is a type of honeycomb candy that originated in the United Kingdom in the 19th century.
Flavor profiles:
- Sweet
- Crunchy
- Buttery
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with coffee or tea.
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