Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup honey
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup chopped pecans
- 1/2 cup raisins
- 1/2 cup brown sugar
- 1/2 cup butter, melted
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, beat the oil, honey, and sugar with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, until fully incorporated.
5. Beat in the vanilla extract.
6. With the mixer on low speed, add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk.
7. Fold in the pecans and raisins.
8. Pour the batter into the prepared cake pan.
9. In a small bowl, combine the brown sugar and melted butter. Sprinkle the mixture over the top of the cake.
10. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
11. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 442
Fat: 21.3 g
Carbohydrates: 57.3 g
Protein: 5.2 g
Substitutions for Ingredients
- Vegetable oil: Canola oil or melted coconut oil
- Honey: Maple syrup or agave nectar
- Buttermilk: Plain yogurt or milk
- Pecans: Walnuts or almonds
- Raisins: Dried cranberries or chopped dates
Variations:
- Add 1/2 cup of shredded coconut to the batter
- Substitute the pecans and raisins with 1 cup of chocolate chips
- Add 1 teaspoon of ground ginger to the dry ingredients
Tips and Tricks:
- Make sure to grease and flour the pan before pouring in the batter to ensure the cake does not stick.
- Let the cake cool completely before turning out onto a wire rack.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes, or until warmed through.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of chopped pecans.
- Drizzle the cake with a honey glaze.
Garnishes:
- Chopped pecans
- Whipped cream
- Honey glaze
Pairings:
- Vanilla ice cream
- Fresh fruit
- Hot coffee
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too wet, add a tablespoon of flour to the batter.
Food Safety Advice:
- Store the cake in an airtight container at room temperature.
- Refrigerate any leftovers.
Food History:
Honey Bun Cake is a classic American dessert that has been around since the mid-20th century. It is a moist, sweet cake that is often served as a snack or dessert.
Flavor Profiles:
Honey Bun Cake has a sweet, buttery flavor with hints of cinnamon and nuttiness from the pecans.
Serving Suggestions:
- Serve Honey Bun Cake as a snack or dessert.
- Serve with a scoop of ice cream or a dollop of whipped cream.
- Drizzle with a honey glaze for extra sweetness.
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