HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, February 23, 2017

Pecan Honey Cake


Photo by LA452
A lot of bakers love this blog and all that Andrew bakes.  Sad to say, it’s been weeks since we published our last baking post…for Dorie Greenspan’s Beurre et Sel Jammers (see http://www.chewingthefat.us.com/2016/12/best-christmas-cookie-ever-dorie.html) not counting the skillet cornbread at New Year’s.  The reason is simple to explain. Andrew only bakes in the country. He has all his gear there and none in the city.  And in the off-season, he barely gets to the country at all, working weekends as he does.   But President’s Day weekend dawned and we were off for a spell of spring-like temperatures in February.  To celebrate, Andrew baked a cake.  And what a cake!  Somewhat like an upside-down cake, this one was flipped over after baking to reveal a layer of pecans, candied by the honey they were baked in and sunken into a layer of honey goodness.  Under the blanket of nuts was moist and buttery cake with a hint of more nut flavor. It was an ideal cake for any season whether in a February thaw or the whipsaw of March weather.