The main differences between the pound cakes made with honey and those made with invert syrup were in color and fl avor/moistness and tenderness/height and crumb structure. This suggests that honey...

The main differences between the pound cakes made with honey and those made with invert syrup were in color and fl avor/moistness and tenderness/height and crumb structure. This suggests that honey can/cannot be successfully used in place of invert syrup in baked goods without making additional adjustments (except for minor adjustments for differences in water content).