Honey Cake is a luscious and moist dessert that brings honey's natural sweetness and richness to the fore. Honey cake is trendy in quite a few cultures as it comes with a simple composition but is full of flavour. The essence of honey, which forms a primary ingredient, is not used only for sweetening purposes but also adds floral, aromatic and deep, caramel-like flavours to the cake, which makes this cake different from other cakes. The cake is normally tender in its crumb, given that it contains flour, eggs, butter or oil, and honey. Baking soda or baking powder was used as a leavening agent to give a lighter and airy result. In addition to these standard ingredients, some recipes insert warm spices such as cinnamon, nutmeg, or ginger, which add complexity to the flavours inherent in the honey. The batter is quite fast and easy to prepare, with just a couple of basic steps of mixing wet and dry ingredients. When the cake is baked, it usually comes out golden brown, and once topped with the additional layer of honey, sometimes even a honey glaze, it acquires flavour and a shiny, appetizing finish. It can also be topped with whipped cream or even jam and sometimes a mix of nuts, such as almonds and walnuts. It turns out to be a sweet aromatic cake, good for teatime, celebrating, or after meals as a light dessert. The honey cake loaf is loved for the perfect balance of warmth and sweetness, making it a comforting treat that can well be taken together with a warm cup of tea or coffee. This is the reason why it has become a favourite of all ages.

• 2 cup maida
• 1/2 tsp salt
• 2 1/2 cup unsalted butter
• 1/4 cup vegetable oil
• 3 large eggs
• 1 1/4 cup honey
• 1 tsp cinnamon
• 1 cup milk
• 1/2 cup corn starch
• 1 tbsp baking poder
• 1 tsp baking soda
• Vanilla extracy

• Begin this honey cake recipe by setting your oven to 180 C (350 F). As a note, if you are using a convection oven with a fan, be sure to follow along in your oven's manual to ensure correct temperature settings, as convection ovens work best lower and distribute the baking within the entire oven.
• Grease an 8x3 inch cake pan lightly. Spread an overlay of parchment paper on the bottom of the cake pan. This will make sure that your cake will not stick to the pan whenever you want to pull it out from baking. Your oven is now prepared along with your pan, and you're ready to sink into the rest of this honey cake recipe.
• Take one bowl and sift together 2 cups of flour with all-purpose flour, 1/2 cup of cornstarch, one tablespoon of baking powder, 1 Tsp of baking soda, salt and ground cinnamon. Then, mix the dry ingredients well. Save this mixture aside to be used later in the recipe.
• Mix and combine melted butter and three large eggs in a bowl.
• Whisk until they are smooth and well combined, and set them aside, too.
• Mix 1 cup milk and 1 cup of honey in a separate bowl. Microwave or heat on the stove for 30 seconds, and stir well so honey is combined well in the milk.
• Warm the milk and honey mixture over low heat until it is just warm, almost too hot to touch, but not boiling. This is an important step for the honey to dissolve well in the batter.
• Combine the sifted dry ingredients prepared ahead with butter, oil, and egg. Mix this to combine. A few lumps will form at this step.
• Stir the hot milk and honey mixture into the batter. Use a whisk and mix until it is just combined and the batter is smooth. The batter will be very thin; that's okay because honey cake does not always hold together too well.
• Pour the batter slowly into your pan to prepare the cake. Let your cake tin go softly bang against the counter and release the big air bubbles so it'll be all even.
• Sprinkle 1/4 cup sliced almonds on top of the batter. This adds a nice crunch and will make the finished cake look great.
• Preheat the oven, put the cake pan into it, and bake for 30 minutes. Alternatively, to test if it is cooked, insert a toothpick into the middle of the cake. If it comes out clean, or even slightly moist crumbs, it is ready.
• Cooling the Cake After baking, let the cake cool in the pan for 20 minutes. At this time, the cooling of the cake would help it set and would be less likely to crumble when removing the cake from the pan.
• Turning Out the Cake After cooling for 20 minutes, gently turn the cake onto a wire rack. Then to make sure it turns out right side up, invert it again onto your serving plate.
• Mix 1/4 cup honey and two tablespoons unsalted butter in a small bowl. Microwave on high or melt this mixture over the stovetop until it's runny. Brush the glaze all over the top of the warm cake using a pastry brush.
• Your Honey Cake is now ready! It is best served warm, but it's all right at room temperature. Serve this dessert with whipped cream or ice cream for an added treat.