Marcella Richman prefers using honey in her baked goods because they stay moist. She lists a few tips for baking with honey:
- In a cake or cookie recipe that calls for other sweetening (like sugar), the general rule is to substitute 2/3 cup honey for each cup of sugar. Also reduce the amount of liquid by ¼ cup for each cup of honey used.
- When substituting honey in baked goods, add ½ teaspoon baking soda to the recipe for every cup of honey used. Reduce the baking temperature by about 25 degrees.
- Honey should be stored in a tightly covered container in a dark, cool place. If the honey is not in a properly covered container, it may absorb moisture from the air.
- Honey can be refrigerated and frozen, but it may granulate. If granules form, place the jar in a bowl or pan of warm water until all the crystals melt. Granulation does not harm the honey, and it does not mean the honey is spoiled
- Anna G. Larson
