I ended up baking a double batch, making one large and two smaller cakes. It was a perfect day for paying visits to neighbours, and baked goods are one of those foods that’s really meant to be shared. For smaller cakes, make sure to adjust the cooking so they don’t dry out.
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Cranberry Honey Cake with Lavender Frosting
- Total Time: 65 minutes
- Yield: Serves 12 1x
- Diet: Omnivore
Description
A moist honey cake bursting with tart cranberries, topped with a delicate lavender frosting. Perfect with tea or coffee!
Ingredients
- 1 1/2 cups (355 ml) flour
- 1/2 cup (118 ml) raw honey, melted
- 1/2 cup (118 ml) sunflower oil
- 1/2 cup (118 ml) cane sugar
- 2 eggs
- 1 cup (237 ml) cranberries
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 small orange, juice and zest
- pinch of sea salt
- 5 tablespoons butter
- 1 cup (237 ml) icing sugar
- 1 tablespoon water
- 1/2 tablespoon lavender
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix together the flour, salt, baking powder, and cinnamon. Set aside.
- In a stand mixer or by hand, beat together the sugar and eggs for a few minutes, until creamy. Add the honey, oil, orange juice, and zest.
- Gradually stir in the flour, then the cranberries, and mix until combined.
- Pour into a buttered loaf pan and bake for 40-60 minutes, depending on the size, until a toothpick or knife comes out clean.
- Leave to cool on a wire rack for at least 30 minutes, and frost with lavender frosting.
For the Frosting
- In a small saucepan, melt the butter. Add the lavender and simmer on low heat for 30 seconds.
- Remove from heat, let infuse for at least 5 minutes, strain and discard the lavender.
- In a bowl, whisk together the butter, water, and sugar until smooth. Add a bit more water if too thick.
Notes
- For a more intense cranberry flavor, use fresh cranberries and lightly toast them before adding to the batter.
- If you don’t have lavender, substitute with 1 teaspoon of vanilla extract in the frosting.
- To prevent the cake from drying out, store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 100
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 60
Frequently Asked Questions
How do I incorporate cranberries into this honey cake?
Fresh or frozen cranberries can be folded into the batter or scattered on top before baking. Their tartness works well against the sweetness of the honey in the cake.
How do I make lavender frosting without it tasting soapy?
Use culinary grade lavender and steep it lightly in warm cream or butter, then strain it out. A little goes a long way. Start with half a teaspoon and taste before adding more. 
Can I make this cake a day ahead?
The cake layers can be baked a day in advance and stored wrapped at room temperature. Frost the cake the day you plan to serve it so the frosting stays fresh and holds its texture.
Love this, makes me won’t to go outside and find Lavender or go buy it at the store (which is easer). I LOVE anything lavender. I’m trying some of your recipes. Keep up the good work. I think, you have a good thing going. I’ve get honey from a local bee keeper. I have gone and watched him. It is so fascinating to watch what they do. From an old Kentucky girl!