Baking with Honey

To substitute honey for sugar in a baking recipe use 3/4 cup honey for 1 cup sugar and reduce liquid by 1/4 cup (like in cakes). If there is no liquid in your recipe, add 4 tablespoons extra flour for each 3/4 cup honey used in cookies.
Honey is acidic. If there is as much as 1 cup of honey in the recipe, you can add 1/2 teaspoon baking soda per cup of honey and get a levening action as well as neutralize the the acidic quality.
Bake at a temperature 25 degrees lower then called for because, baked goods with honey brown faster. Cakes, cookies, and breads will be miost and stay fresh longer because of the honey’s moistness.
I got the information from The Encyclopedia of Country Living by Carla Emery