Honey Fruit Cake Loaf

A soft, fragrant loaf filled with sweet dried fruits and natural honey

This Honey Fruit Cake Loaf is gently sweet, beautifully moist, and perfect for tea time or breakfast. Honey and brown sugar give it depth, while orange zest adds a fresh aroma. The loaf keeps well and tastes even better the next day.

Ingredients

Dry Ingredients

• All-purpose flour — 2 cups (250 g)

• Baking powder — 1 teaspoon

• Baking soda — ½ teaspoon

• Mixed spice or ground nutmeg — 1 teaspoon

• Salt — a small pinch

Wet Ingredients

• Melted butter or vegetable oil — ½ cup
  (113 g butter or 120 ml oil)

• Honey — ½ cup

• Brown sugar — ½ cup (100 g)

• Eggs — 3 large, room temperature

• Vanilla extract — 1 teaspoon

• Orange zest — 1 teaspoon (optional)

• Fresh orange juice — ¼ cup (60 ml)

Fruits

• Mixed dried fruits — 1½ cups (200–220 g)
  (raisins, sultanas, cherries, pawpaw, pineapple, cranberries — choose any mix)

• All-purpose flour — 2 tablespoons (for coating fruits)

Step-by-Step Instructions

1. Prepare the Pan and Oven

• Preheat the oven to 170°C (340°F).

• Line a standard loaf pan with parchment paper or lightly grease it.

2. Prepare the Fruits

• Place the dried fruits in a bowl.

• Toss with 2 tablespoons of flour to help them stay evenly distributed in the cake.

• Set aside.

3. Mix the Wet Ingredients

• In a large mixing bowl, combine:

  • Melted butter or oil

  • Honey

  • Brown sugar

• Mix until smooth.

• Add the eggs one at a time, mixing well after each addition.

• Stir in vanilla, orange zest (if using), and orange juice.

4. Mix the Dry Ingredients

• In a separate bowl, sift together:

  • Flour

  • Baking powder

  • Baking soda

  • Mixed spice or nutmeg

  • Salt

5. Combine the Batter

• Add the dry ingredients to the wet mixture.

• Gently fold using a spatula until just combined.

• Do not overmix; the batter should be smooth but thick.

6. Add the Fruits

• Fold the floured fruits into the batter gently until evenly distributed.

7. Bake the Cake

• Pour the batter into the prepared loaf pan.

• Smooth the top evenly.

• Bake for 45–55 minutes, or until a skewer inserted into the center comes out clean.

8. Finish and Cool

• Remove the loaf from the oven.

• While still warm, brush the top with 1 tablespoon of warm honey for extra moisture and shine.

• Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Serving & Storage

• Slice and serve plain or with butter

• Keeps well at room temperature for 3 days

• Refrigerate for up to 1 week in an airtight container

Helpful Tips

• Room-temperature eggs help create a smooth batter

• You can replace orange juice with apple juice if desired

• For extra texture, add chopped nuts (optional)

This golden, soft, cheesy pull-apart bread is packed with herbs, sweet corn, and melted cheese, just like the one in the image. It’s fluffy on the inside, beautifully browned on the outside, and perfect for sharing. Ideal for tea time, dinner rolls, or as a party centerpiece.

📝 Ingredients

For the Dough

• 3½ cups all-purpose flour

• 2¼ teaspoons instant yeast (1 packet)

• 2 tablespoons sugar

• 1 teaspoon salt

• ¾ cup warm milk (not hot)

• ¼ cup warm water

• 3 tablespoons melted butter or oil

• 1 large egg

For the Filling

• 1½ cups mozzarella cheese, shredded

• ½ cup cheddar cheese, shredded

• ½ cup sweet corn (boiled or canned, drained well)

• 2 tablespoons softened butter

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• 1 teaspoon dried parsley

• ½ teaspoon black pepper

• ½ teaspoon chili flakes (optional)

• Salt to taste

For Topping

• 1 tablespoon melted butter

• ½ teaspoon dried parsley or mixed herbs

👩‍🍳 Step-by-Step Instructions

1. Prepare the Dough

1. In a large bowl, mix warm milk, warm water, sugar, and yeast.

2. Let it rest for 5–10 minutes until foamy.

3. Add egg, melted butter, salt, and flour gradually.

4. Knead for 8–10 minutes until soft, smooth, and elastic.

5. Place in a greased bowl, cover, and let rise 1 hour or until doubled.

2. Make the Filling

In a bowl, mix:

• Both cheeses

• Sweet corn

• Butter

• Garlic powder

• Oregano

• Parsley

• Black pepper

• Chili flakes

• Salt

Set aside.

3. Shape the Bread

1. Punch down the risen dough.

2. Roll into a large rectangle (about 12×16 inches).

3. Spread the cheese-corn filling evenly.

4. Cut into long strips.

5. Stack strips on top of each other, then cut into squares.

6. Arrange upright in a greased loaf pan, creating a pull-apart pattern.

4. Second Rise

• Cover and let rest 20–30 minutes until slightly puffy.

5. Bake

1. Preheat oven to 180°C / 350°F

2. Brush top with melted butter and sprinkle herbs.

3. Bake for 30–35 minutes until golden brown and fully baked.

4. If browning too fast, loosely cover with foil.

🧈 Final Touch

Brush with more melted butter while hot for extra softness and shine.

🍞 Serving Suggestions

• Serve warm with soup or salad

• Perfect with tea or coffee

• Great as a party bread or lunchbox treat

⭐ Tips

• You can add olives, jalapeños, or cooked chicken

• Use garlic butter instead of plain butter for extra flavor

• Best enjoyed fresh but reheats well

Classic Golden Crispy Egg Rolls

Prep time: 30 mins | Cook time: 10 mins | Yields: 12-15 egg rolls

Ingredients

The Filling:

• 1 lb Ground pork (or beef)

• 1 tsp Ground ginger

• 2 cloves Garlic, minced

• 3 cups Coleslaw mix (shredded cabbage and carrots)

• 2 tbsp Soy sauce

• 1 tbsp Oyster sauce

• 1 tsp Sesame oil

• 2 Green onions, thinly sliced

Assembly:

• 1 package Egg roll wrappers

• 1 Egg, beaten (for sealing)

• Neutral oil (Vegetable, Canola, or Peanut) for frying

Instructions

1. Brown the Meat: In a large skillet or wok over medium-high heat, cook the ground meat until fully browned. Drain any excess fat.

2. Season & Sauté: Add the ginger, garlic, and coleslaw mix to the skillet. Sauté for 3–4 minutes until the cabbage is wilted but still has a slight crunch.

3. Finish Filling: Stir in the soy sauce, oyster sauce, and sesame oil. Remove from heat and toss in the green onions. Pro Tip: Let the filling cool completely before wrapping to prevent the wrappers from getting soggy.

4. The Wrap: Lay an egg roll wrapper in a diamond shape. Place about 2–3 tablespoons of filling in the center.

   • Fold the bottom corner up over the filling.

   • Fold the two side corners into the center.

   • Brush the top corner with the beaten egg and roll tightly.

5. Fry until Golden: Heat 2 inches of oil in a heavy pot to 350°F (175°C). Fry 3–4 egg rolls at a time for about 3–5 minutes, turning occasionally, until they reach that deep golden brown seen in your photo.

6. Drain: Place on a wire rack or paper towels to remove excess oil.

🥣 Classic Homemade Chicken Noodle Soup

Serves: 6–8
Prep Time: 20 minutes
Cook Time: 45–60 minutes

🧾 Ingredients

For the Soup Base

• 2 tablespoons olive oil or butter

• 1 medium onion, diced

• 3 cloves garlic, minced

• 3 medium carrots, sliced

• 2 celery stalks, sliced

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• 1 teaspoon dried thyme

• ½ teaspoon dried oregano

• 1 bay leaf

Chicken & Broth

• 1½–2 pounds chicken (bone-in thighs, drumsticks, or breasts)

• 8–10 cups chicken broth (homemade or good-quality store-bought)

• 2 cups water (if needed, for extra broth)

Noodles & Finish

• 2–3 cups egg noodles (wide or homestyle)

• 1 tablespoon fresh parsley, chopped

• 1 teaspoon lemon juice (optional, brightens flavor)

🥄 Instructions

1️⃣ Sauté the Vegetables

Heat olive oil or butter in a large soup pot over medium heat.
Add onion and cook for 3–4 minutes until soft and fragrant.
Stir in garlic, carrots, and celery. Cook another 3–5 minutes, stirring often.

2️⃣ Build the Flavor

Season with salt, black pepper, thyme, and oregano, and add the bay leaf.
Pour in chicken broth and water. Bring to a gentle boil.

3️⃣ Cook the Chicken

Add chicken pieces directly into the pot.
Reduce heat to a simmer, cover, and cook for 25–30 minutes, until chicken is fully cooked and tender.

4️⃣ Shred the Chicken

Remove the chicken from the pot and place it on a plate.
Shred into bite-sized pieces using two forks.
Discard skin and bones. Return shredded chicken to the soup.

5️⃣ Add the Noodles

Stir in egg noodles and cook uncovered for 8–10 minutes, until noodles are tender but not mushy.

6️⃣ Final Touch

Remove bay leaf.
Stir in fresh parsley and lemon juice if using.
Taste and adjust seasoning with extra salt or pepper if needed.

🌟 Tips for the Best Soup

• For extra-rich flavor: Use bone-in chicken and simmer a little longer

• For leftovers: Keep noodles separate if storing more than 1 day

• For freezer-friendly soup: Freeze without noodles; add fresh when reheating

• Like it thicker? Add a handful of broken noodles or reduce broth slightly

🥖 Serving Ideas

• Crusty bread or buttered toast

• Crackers or garlic bread

• Pickles on the side 😉 (because you said it!)

This Baklava Bundt Cake is a fusion dessert that captures the classic flavors of traditional baklava—honey, walnuts, cinnamon, and butter—in a moist, easy-to-slice cake form. Baked in a Bundt pan, it presents the rich, nutty, and syrup-soaked essence of the beloved pastry as a simple, shareable cake.

Why You’ll Love This Recipe

The recipe simplifies the labor-intensive process of layering phyllo dough while delivering the same signature taste and texture. It is designed for reliability, using common baking ingredients and pans. The cake is thoroughly soaked in a spiced honey syrup, ensuring every bite is moist and flavorful.

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup plain Greek yogurt or sour cream, room temperature
• 1 1/2 cups finely chopped walnuts
• 1/2 cup granulated sugar (for nut mixture)
• 2 teaspoons ground cinnamon

For the Honey Syrup:

• 1 cup granulated sugar
• 1 cup water
• 1 cup honey
• 1 cinnamon stick
• 3 whole cloves
• 1 strip of lemon peel

Step-by-Step Instructions

1. Prepare: Preheat oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan.
2. Make Nut Mixture: In a bowl, combine the chopped walnuts, 1/2 cup sugar, and ground cinnamon. Set aside.
3. Make Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and 1 3/4 cups sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract. Alternately add the flour mixture and the Greek yogurt to the butter mixture, beginning and ending with the flour, mixing just until combined.
4. Layer in Pan: Spoon about one-third of the cake batter into the prepared Bundt pan and smooth the top. Sprinkle half of the walnut-cinnamon mixture evenly over the batter. Add another third of the batter, then the remaining walnut mixture. Top with the final third of the batter, smoothing gently.
5. Bake: Bake for 50-60 minutes, or until a long skewer inserted into the center comes out clean.
6. Make Syrup: While the cake bakes, combine the sugar, water, honey, cinnamon stick, cloves, and lemon peel in a saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 10-15 minutes without stirring. Remove from heat, discard the spices and peel, and let cool slightly.
7. Soak Cake: As soon as the cake comes out of the oven, use the skewer to poke holes all over the top (which will be the bottom of the cake). Slowly and evenly pour about two-thirds of the warm syrup over the hotcake. Let the cake cool completely in the pan for at least 2 hours.
8. Unmold and Finish: Once completely cool, invert the cake onto a serving plate. Rewarm the remaining syrup if needed and brush or drizzle it over the exterior of the cake.

FAQ

Can I use a different type of nut?  Yes. Pistachios or a blend of walnuts and pistachios are common, authentic substitutions.

Can I make the syrup ahead of time?  Yes. The syrup can be made up to a week in advance and stored covered in the refrigerator. Warm before using.

Why did my cake stick to the pan?  Ensure the pan is thoroughly greased and floured, including all crevices. Let the cake cool completely in the pan to allow its structure to set before inverting.

Is the cake overly sweet?  The syrup is integral, but the cake itself is not overly sweet, and the nuts provide balance. The full syrup recipe is traditional for a soaked texture.

You Must Know

It is critical to pour the honey syrup over the cake immediately after it comes out of the oven while both are still warm. This allows the cake to fully absorb the syrup, creating the signature moist, sticky texture. Cooling the cake completely in the pan is also non-negotiable for a clean release.

Storage Tips

Store the cake at room temperature, tightly covered with plastic wrap or under a cake dome, for up to 3 days. For longer storage, wrap individual slices or the whole cake securely and freeze for up to 2 months. Thaw at room temperature. Do not refrigerate, as it can dry out the cake and cause the syrup to harden.

Crispy Turkish-Style Fried Eggplant

Yields: 4 Servings | Prep time: 15 mins | Cook time: 10–12 mins

Ingredients

The Base:

• 2 Large eggplants

• Salt (to taste, used for sweating and seasoning)

• Water (for soaking)

The Coating:

• 3 Eggs

• 1/2 cup All-purpose flour

• 1/2 cup Breadcrumbs (optional, for extra crunch)

• 1/2 tsp Red pepper flakes (Pul Biber) or Paprika

• 1/2 tsp Garlic powder

• Vegetable oil (for frying)

Detailed Instructions

1. Prepare the Eggplants

• Wash the 2 large eggplants.

• You can peel them in a “zebra” pattern (strips of skin removed) or leave the skin on for texture.

• Slice the eggplants into rounds or long strips about 1/2 inch thick.

2. Remove Bitterness (Sweating)

• Place the eggplant slices in a large bowl and sprinkle generously with salt.

• Let them sit for 10–15 minutes. This process draws out any bitter juices.

• Rinse the slices under cold water and pat them completely dry with paper towels. Drying is key to ensuring the coating sticks and they don’t steam in the pan.

3. Set Up the Breading Station

• In one shallow bowl, place the flour mixed with a pinch of salt, pepper flakes, and garlic powder.

• In a second bowl, beat the 3 eggs thoroughly.

• Optional: Place breadcrumbs in a third bowl if you prefer a thicker, crunchier crust.

4. Coat the Slices

• Dredge each eggplant slice first in the flour, shaking off the excess.

• Dip the floured slice into the beaten eggs, ensuring it is fully submerged.

• If using breadcrumbs, press the egg-washed slice into the crumbs last.

5. Fry to Golden Perfection

• Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.

• Once the oil is shimmering, add the eggplant slices in a single layer (do not overcrowd the pan).

• Fry for 3–5 minutes per side until they are deep golden brown and the centers are tender when pierced with a fork.

6. Drain and Serve

• Transfer the fried eggplants to a plate lined with paper towels to drain excess oil.

• Serve immediately while hot and crispy.

Serving Suggestion

In Turkey, these are often served with a side of garlic yogurt sauce (plain yogurt mixed with minced garlic and a pinch of salt) and a drizzle of tomato sauce.