HONEY CORN CAKES
These Honey Corn Cakes offer a unique blend of sweet and savory flavors, perfect for a comforting treat. The recipe combines the sweetness of honey with the hearty texture of cornmeal, enhanced by aromatic spices and a touch of brandy. These cakes are baked until golden and then sliced, offering a delightful texture and taste.
Ingredients
- 1 pound Honey
- 1 pound Cornmeal
- 1/2 teaspoon Ground Allspice (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Ground Cloves (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black Pepper (Quantity estimated (not specified in original recipe))
- 1 wineglass Brandy
- 1 pound Chopped Nuts (Walnuts or Pecans)
- 2 tablespoons All-purpose Flour (Quantity estimated (not specified in original recipe))
- 1/4 cup Water (Quantity estimated (not specified in original recipe))
- 2 tablespoons All-purpose Flour (for dusting) (Quantity estimated (not specified in original recipe))
Instructions
- 1In a saucepan, heat the honey over medium heat until it boils. This should take about 10 minutes. Remove from heat and set aside to cool for 5 minutes.
- 2In a large bowl, combine the cornmeal, ground allspice, ground cloves, and black pepper. Mix well to ensure the spices are evenly distributed.
- 3Pour the cooled honey into the cornmeal mixture. Add the brandy. Mix until a loose batter forms.
- 4Wet your hands with cold water. Take pieces of the dough and knead until the dough comes clear from the hand. If the dough is too sticky, knead in a little all-purpose flour until it is manageable. Add the chopped nuts and mix well.
- 5Preheat oven to 350°F (175°C). Lightly grease baking tins with butter or cooking spray. Sprinkle with flour and tap out the excess. Spread the dough onto the prepared tins, not too thin.
- 6Bake in the preheated oven for 25-30 minutes, or until golden brown. The original recipe suggests leaving the oven door open initially to help the cakes rise, then closing it. Check for doneness by inserting a toothpick; it should come out clean.
- 7Remove the cakes from the oven and let them cool slightly. Spread the tops with brandy and cut into thin slices. Serve warm or at room temperature.