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Tracy’s Famous Squash Blossom Honey Cake

Posted by Peggy on April 23, 2016

Recipe: Tracy’s Famous Squash Blossom Honey Cake

Ingredients for Cake and Honey Glaze

  • 1/2 cup extra virgin olive oil, plus extra for greasing pan
  • 3/4 cup plus 1/4 cup chopped pecans, Georgia pecans preferred
  • 1/3 cup yellow cornmeal
  • 1 1/4 cup all-purpose white flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon orange zest, finely chopped
  • 4 extra large eggs
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup honey, locally made if possible (Tracy uses Squash Blossom Honey), plus extra for glaze recipe below
  • 1/4 cup whole milk plain yogurt
  • Ingredient for Honey Glaze
  • 3/4 cup honey
  • 1/2 cup water
  • 1 large 4-inch strip orange zest
  • 2 tablespoons Grand Marnier
  • Optional Garnishes
  • Squash Blossoms (if using squash blossom honey)
  • Fresh berries
  • Whipped cream

Instructions

  1. Preheat oven to 325 degrees (see recipe notes above) and adjust the rack to center of oven.
  2. Generously grease a 9-inch round cake pan with olive oil. Sprinkle 3/4 cup of the chopped pecans in the bottom of the pan, reserving 1/4 cup for the batter.
  3. In a medium-sized bowl, whisk together the cornmeal, flour, baking soda and salt. Set aside.
  4. In a large standing mixing bowl, mix together the 1/2 cup olive oil, orange zest, eggs, butter and honey until well combined. Mix in the reserved flour mixture, scraping the sides of the bowl to insure dry ingredients are well incorporated into the wet. Mix in the yogurt and remaining walnuts.
  5. Pour the batter over the walnuts in the prepared pan. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
  6. While cake is baking, make the honey glaze by combining honey, water and orange zest strip in a saucepan. Stir and simmer until reduced and slightly thickened, about 20-25 minutes. Remove from heat and stir in Grand Marnier. Let cool slightly before glazing cake.
  7. Remove cake from oven and let cool in pan 15 minutes. Invert pan onto rack and cool an additional 15 minutes, and then place on a serving platter. Drizzle honey glaze over cake and garnish, if desired, before slicing and serving.

Prep time: 30 minutes

Bake time: 50-60 minutes

Cooling time: 30 minutes

Number of servings (yield): 12

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