fbpx
Recipes:

Honey-Almond Cake in a Jar

Send your “honey” something incredible this year—a sweet and sticky Honey Cake. This almond-topped, cardamom scented cake is absolutely delicious. Each batch makes 8 mini cakes, so you’ll have more than enough to enjoy, send, and share with everyone you love!

Yield 8 small jars or 12 mini muffin-sized cakes
Prep Time 15 minutes
Total Time 17-20 minutes

Ingredients

For the Cake:

  • 1/2 cup (1 stick) butter
  • 1/2 cup Nature Nate’s Raw & Unfiltered Honey
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 1/4 cup almond liqueur (or 1/4 cup water + 1 teaspoon almond extract)
  • 1/2 teaspoon cardamom

For the Glaze:

  • 1/2 cup honey
  • 1/2 cup (1 stick) butter
  • 3 cups powdered sugar
  • 1 teaspoon almond extract
  • 3 tablespoons almond liqueur or water
  • 2/3 cup sliced almonds


Directions

Preheat oven to 350 degrees. 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, Nature Nate’s Honey, brown sugar and eggs until creamy. Add flour, baking powder, salt, vanilla, 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 of the way full. Bake filled jars on a baking sheet for 17-23 minutes, or just until the center of each cake springs back when touched lightly. Remove and cool slightly.

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 beautiful 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” baking pan, 8” 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” baking pan: 25-30 minutes 8” 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.