UNCLE HONEYS TEA CAKES RECIPES

Steps:

• Preheat the oven to 350°. Butter a 9-by-5-inch loaf pan. In a medium bowl, whisk the flour with the sugar, orange zest, baking powder, baking soda, anise seeds, ginger, cinnamon, salt and pepper.
• In the bowl of an electric standing mixer fitted with the paddle, combine 3/4 cup of the honey with the water, Cognac and melted butter; mix until blended. Add the flour mixture and mix at medium-low speed until incorporated.
• Scrape the batter into the prepared pan and bake for about 1 hour, until a cake tester inserted into the center comes out clean. Let the cake cool in the pan for about 5 minutes.
• In a small bowl, microwave the remaining 2 tablespoons of honey until fluid, 20 seconds. Turn the cake out onto a rack then right side up. Brush the top and sides with the honey. Let the cake cool for about 30 minutes before serving.

Steps:

• 1. Preheat the oven to 350?F. Grease the inside of a 12-muffin pan with melted butter. 2. In a large bowl, whisk together all the ingredients except for the figs. Pour the batter into the muffin cups, filling them only halfway. Let the batter sit for 5 minutes. This will activate the baking powder and thicken the batter so when the figs are added, they don't sink. Top each muffin with half a fig. 3. Bake until the cakes are golden brown, puffed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Cool the cakes in the pan for 15 minutes, then invert onto a plate. The cakes will keep in an airtight container at room temperature for 2 days.