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Mama Deb
mamadeb
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Mama Deb [userpic]
Honey Cake

I don't bake. Baking means *measuring*, because it's all a delicate chemical balance. Even if you're making basically a quick bread, it's...well.

But I have this KitchenAid, and there's yom tov, and, well.

I made honey cake. I made this recipe for honey cake. If the name looks familiar, that's because that's my mother-in-law.

I made the doubled recipe. And I had mixed the wet ingredients (I did the coffee version) and was mixing the dry ones when I realized - horrors - that I had baking powder, but not baking soda. And when I checked to see how to subsitute for baking soda, I was advised to, well, get some. That the balancing act required to substitute baking powder for baking soda was more effort than just getting a box.

So. I did. I left the mixer full of wet stuff and ran to a store a long block away and bought baking soda (and sponges, which we needed.)

How much? One tsp. *Sigh*.

Four loaves. Baking now. We shall see. (If they don't come out well, I have time to buy more.)

Comments

That recipe sounds fantastic. I may have to try it.

It does indeed!

fwiw, here's the one I use, which also calls for coffee. I'm planning to make it on Sunday. :-)

That looks yummy.

If you do, tell me how it came out. I'll pass it on to my mother-in-law.

Thanks for the recipe - sounds delicious!

Being a southern biscuit-makin' girl, I always have self-rising flour on hand, and use it for almost any baking that requires baking soda and baking powder. (There are some cakes, like angel food, it won't work for...)
If you ever try it, just use it measure for measure with the flour in your recipe, but leave out baking soda, powder, and salt.

I have never actually seen self-rising flour for sale anywhere.

Not something they sell in Northern stores, I guess.

Or at least in NY - it's on sale here in Wyoming.

What we can't get here is sorghum syrup for pancakes, or boiled green peanuts in a can.

Funny what you miss sometimes!

Oh that looks yummy! I think we'll have to try that recipe since, as shatterpath says, you can never go wrong when honey's involved. *smirks*

If you do and you like it, tell me. I'll let my mother-in-law know.

I had one of those substitution crisis recently myself. It often surprised me as to how much easier it is to go to the store to buy what is missing then to use the substitutes... unless you are baking at 1am and it is not something carried by a convenence store. LOL.

Hope the cakes are yummy. Yay for using your KitchenAid. I may have to start using mine more after reading your adventures.

I have four honey cakes sitting on my dining room table. They smell lovely.

We shall see.

(Yeah. Fortunately, I live in Brooklyn, where the store is a five minute walk away. And it was still early enough for it to be open.)

Have I ever told you that your posts make me hungry? :)

Mmm, honey cake! *shares the foodlove*

Then my job is done.

We will see. I'm not a baker, despite the name.

Yay cake. :)

I could babble about the chemistry of baking powder and baking soda, but I know just enough that I'd probably deliver a completely mangled and somehow backwards explanation.

I know that baking powder includes an acid to make things rise, and if I were to make up for the baking soda, I'd have to balance with another base, and baking is fiddly enough for me.

Days and days later...

Well, baking powder has both an acid and a base, to react and produce CO2 to make things rise. Baking soda is a base, and would need additional acid. But, yeah, fiddly.

Yay for honey cake! I hope you enjoyed them all.