Honey Fruit Cake

honeycake

I end up creating this desserts and meals that I would have never thought of before, usually when I have other things to do that I don’t want to do. Mostly throwing together a bunch of ingredients and hoping that it turns out yummy. I nail it about 99% of the time, I won’t sat 100% because I have had some really big bombs before. But I will never admit that out loud. lol

But I digress, I wanted to make something that would make me feel warm and remind me that spring and summer were just around the corner. I love the winter but only when it snows and I live in an area where it doesn’t snow just get cold. 😦

The warm smell of honey and vanilla just makes your smile and then the burst of fruit flavor in every bite reminds you of the warmer weather that is coming. Even if you frozen fruit it still tastes yummy. 🙂

I used strawberries, blueberries, raspberries, cherries more for the mixed fruit. Another yummy combo would be peaches and strawberries. I think that might be my next cake. 🙂

Warm Honey Fruit Cake

Ingredients:

  • 1 1/2 cups flour
  • 1 cup sugar
  • 2 Tbs honey
  • 1 1/2 ts baking powder
  • 1/2 cup milk
  • 1 cup mixed fruit, fresh or frozen
  • 1/8 ts salt
  • 3 Tbs butter, melted

Directions:

  1. Pre-heat oven to 375˚F
  2. In a medium bowl comine flour, egg, sugar, honey, milk, baking powder, butter. Mix until everything is combined.
  3. Use a spring form plan. Spray the side and bottom of the pan. Pour cake batter into pan.
  4. Sprinkle fresh or frozen fruit on top of the cake. Do not press the fruit down.
  5. Place in the oven on the middle rack. Bake at 375˚F for 30-45 minutes or until done. Once baked cool cake on wire rack.

We be Jammin’

This is the one jam that I will eat faster then anything else. It is not very sweet and the peaches with the strawberries make a great combination. Last spring my family and I went to the local farmer’s market. I wasn’t planning on buying anything, but we walked by this fruit stand and I saw the best looking peaches ever sitting in this wooden basket. For 8lbs of peaches I spent $3 and another $4 on 2 pints of strawberries. I knew what I was going to do with the strawberries, but what in the world to do with the peaches. That day I made 208oz of jam. There was strawberry jam, peach jam, strawberry-peach jam, I don’t think I left my kitchen for hours but boy did I have fun.

Even with the little bit of sugar that is in this recipe 99% of the sweetness that you are going to get is coming from the sweetness of the fresh fruit. It is one of my favorite things to eat. I mean who doesn’t want to get some summer flavors in the late fall early winter time to make you smile.

Strawberry Peach Jam

  • 3 cups strawberries, hulled and diced
  • 3 cups peaches, peeled and pitted, cut
  • 2 cups sugar
  • 3 T. bottled lemon juice
  • 4 1/2 T. Ball Flex Batch no sugar/low sugar pectin

 

Directions:

  1. Cut and measure peaches and strawberries into a dutch oven, heating until the fruit begins to break down, about 15 minutes. Stir occasionally so that you don’t burn the fruit. Add 2 cups sugar and lemon juice. Once you get the right flavor bring to a boil and then add your pectin, return to a boil, meanwhile prepare you sterilize jars and lids.
  2. Ladle recipe into jars leaving 1/4″ headspace, removing bubbles filling back to the headspace, clean rims, add hot lids and rings and process in water bath for 10 minutes at a full boil. Remember to put your jars in your waterbath before it boils and bring the water to a boil and then start your timing. Remove the jars after the 10 minutes and let cool on a dish towel over night not moving them.

Hint: To peel the peaches easier, take a peach and mark an X through it. Then place in hot water for about 30-60seconds. Then place it ice cold water. The peel should come off without a problem. Only do 2-3 peaches at a time.