Honey Cake Solar baked honey cake and a cup of tea will brighten up your afternoon.

Honey Cake


For the Cake:

1/2 cup raisins

2 tablespoons rum 2

1/2 cups all-purpose flour

3/4 teaspoon ground cinnamon

3/4 teaspoon baking powder

1/4 teaspoon salt

3 large eggs

1 cup honey

2/3 cup orange juice

1/4 cup sugar

3 tablespoons vegetable oil

1 tablespoon grated orange zest

1 tablespoon grated lemon zest

1 teaspoon vanilla extract

For the Syrup:

1/2 cup honey

1/3 cup water

2 1/2 tablespoons sugar

2 tablespoons orange juice

1 tablespoon lemon juice


Set Sun Oven out to preheat. Spray a 10-inch bundt pan with cooking spray, dust with flour. Set aside.

Put the raisins in a small bowl with the rum and let soak while preparing the batter.

In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside. In a large bowl, lightly beat the eggs. Whisk in the honey, orange juice, sugar, oil, orange zest, lemon zest, and vanilla until blended. Stir in the flour mixture until just blended. Fold in the raisins. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 5o minutes to 1 hour. Place the pan on a wire rack to cool. Prepare the syrup while the cake is baking. Combine all the ingredients in a small sauce pan and bring to a boil over high heat. Cook for 1 minute. Remove from heat and let cool for 15 minutes. Slowly pour the syrup over the warm cake in the pan. Let the syrup soak into the cake in the pan for 30 minutes. Invert a plate on top of the pan and invert the cake onto the plate.

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