Yield: 8 Small Jars or 12 Mini Muffin-sized Cakes
Prep Time: 15 Minutes
Total Time: 35 Minutes
Cake
- ½ cup (1 stick) butter
- ½ cup Nate’s 100% Pure Honey
- ⅓ cup brown sugar
- 2 large eggs
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 Tbsp vanilla extract
- ¼ cup almond liqueur (or ¼ cup water + 1 tsp almond extract)
- ½ tsp cardamom
Glaze
- ½ cup Nate’s 100% Pure Honey
- ½ cup (1 stick) butter
- 3 cups powdered sugar
- 1 tsp almond extract
- 3 Tbsp almond liqueur or water
- ⅔ cup sliced almonds
Directions
Cake
Preheat oven to 350°F. Spray eight 4-ounce canning jars with nonstick baking spray. Place on a baking sheet and set aside.
In a stand mixer, beat together butter, honey, brown sugar and eggs until creamy. Add flour, baking powder, salt, vanilla extract, almond liqueur and cardamom. Beat just until a creamy batter forms. Spoon batter into prepared mason jars, filling each jar just a little more than half full. Bake filled jars on the baking sheet for 17-23 minutes, or just until the center of each cake springs back when touched lightly. Remove and cool slightly.
Glaze
In a saucepan, whisk together the glaze ingredients and heat over medium heat just until it begins to boil.
With a straw, poke several holes around the top of each cake. Make sure to poke 3-4 holes around the edges of each cake, too. This will give your finished cakes a beautiful, gooey look. Spoon hot glaze over each warm cake. Immediately twist the mason jar lids on top. As the cakes cool, they’ll seal the jars. Once sealed, the cakes will stay fresh for about 1 week and can be easily mailed to your “honey.”
BAKING NOTE: Don’t want to make a mason-jar cake? This recipe bakes beautifully into a one-layer cake pan or 12 standard-sized cupcakes. Simply prepare the batter as directed, then pour into greased and floured 8 × 8-inch baking pan, 8-inch round cake pan or a 12-count standard-sized muffin tin. Bake until the center of the cake springs back when touched lightly. Approximate baking times: 8 × 8-inch baking pan: 25-30 minutes; 8-inch round cake pan: 23-28 minutes; 12-count standard-size muffin tin: 17-20 minutes Cool slightly, then follow remaining directions and top with the glaze. Serve and enjoy.
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