Being a hobby baker and rather new to the whole science and art that is baking, I do not tend to write my own recipes from scratch. I’m sure few bakers do these days. Ideas and inspirations come to me from the same places you probably see them: cookbooks, Pinterest, and lots of other blogs. Today’s inspiration recipe came from a book called Cakes Galore, by Valerie Barrett.
The initial recipe is one for a Devonshire Honey Cake, which had a wonderful taste, but was just lacking a little something for me. Rather than make the cake by the book, I decided to use its base to make donuts. Since I had an orange that already had all the peel removed (due to zesting), an orange glaze seemed appropriate. To be honest, I used a blood orange because they were on sale. But it seems to have worked out in my favor in terms of flavor and color! And no offense meant to Ms. Barrett, but I found the honey cake on its own to be a little bitter, due to the orange zest. The glaze was the perfect finishing touch.
Because I only have two donut pans and I don’t like waiting, I made a small bundt cake, as well, which was equally as tasty. Recipes after the photo strip.
Honey Cake, revised from Devonshire Honey Cake recipe in Cakes Galore
1 cup unsalted butter
3/4 cup honey
1/2 cup brown sugar
3 eggs, room temperature and beaten
Zest of one orange
2 cups of self-rising flour
- Preheat oven to 325 degrees and grease your donut pan.
- Heat the butter, honey, and brown sugar on low heat in a sauce pan. When the butter is completely melted, bring the mix to a boil for 1 minute (I stirred almost constantly, for fear of burning sugar and butter). Take the pan off the heat and let it cool for about 10 minutes (I used the time to beat the eggs, zest the orange, and sift the flour).
- When the warmed mixture is cooled enough to where it won’t curdle the eggs, beat the eggs in along with the orange zest. Then, gradually beat in the sifted flour until the whole thing is nice and smooth. Pour the mixture into your donut pan. I used a nifty (and cheap) little candy funnel to get my batter into the tiny cavities.
- Bake for 8-10 minutes. Let cool in the pan for five minutes and then turn out on a wire rack to completely cool before glazing.
Makes about 4-5 dozen mini donuts (Or in my case, 2 dozen mini donuts and a mini bundt cake).
Blood Orange Glaze
1/3 cup whole milk
1 teaspoon vanilla
2-3 cups powdered sugar
Juice from one orange (or blood orange, or what-have-you)
- Warm the milk, vanilla, and juice in a saucepan, using low heat.
- Sift the powdered sugar then gradually add to the pan, stirring slowly with a whisk until fully combined.
- Keep mixture over the lowest heat possible or place the pan in a shallow bowl with warm water.
- Glaze donuts one at a time and place on a cooling rack over a cookie sheet to let the glaze drip. I glazed the donuts twice.