Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.
When I was a kid, I loved watching my mother cook. As a full-time housewife, she was very skilled at cooking, and she liked to make different types of sweet and savory dishes. Sometimes, I would ask her if I could help with small tasks like washing the dishes or putting things away in the drawers. I miss spending time in the kitchen with my mother.
In honor of those memories, I decided to bake a honeycomb cake, which is a very traditional sweet treat from my hometown. It's soft, light, and delicious—and it's very easy to make as it doesn't require too many ingredients.
Why Is It Called Honeycomb Cake?
When you slice the cake, you will see a honeycomb pattern inside. The trick to getting the honeycomb pattern is to rest the cake batter for one hour or more. The more you wait, the better the honeycomb will be. I waited for just one hour as I couldn't wait to bake the cake and eat a slice. I can be impatient when it comes to sweet treats!
- 1 cup sugar
- 1 cup hot water
- 1 cup all-purpose flour
- 1/2 cup condensed milk
- 1/2 cup melted butter or margarine
- 3 medium eggs
- 1 tablespoon baking soda
- 1 teaspoon salt
- Heat a pan over low heat.
- Pour 1 cup of sugar into the prepared pan.
- Let the sugar caramelize on its own. (This will take roughly around 50-60 minutes, depending on your stove. I used an electric stove, which is not my favorite, but it did its job.)
- In the meantime, combine the eggs, salt, condensed milk, and melted butter or margarine in a large bowl or pitcher. Whisk the mixture until well-combined.
- Sieve the flour into the egg mixture. Whisk the mixture until well-combined. Set aside.
- After the sugar has turned to the caramel, turn off the heat and gently pour in 1 cup of hot water. Use a spatula to combine. Set aside to cool.
- Combine the caramel into the egg mixture. Use a spatula or whisk to stir the mixture for a few minutes.
- Pour the mixture into a prepared loaf pan.
- Cover the pan with a cloth and rest the cake mixture for 1 hour or more before baking.
- Preheat the oven at 375ºF.
- Place the loaf in the middle of the oven and bake for 35 minutes or until a cake tester comes out clean.
- Cool it on a wire rack. Let it cool completely before slicing.
Note: I would recommend using a sieve when pouring the cake mixture into the pan to separate the clumps from entering into the pan.
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© 2020 Liza