Definitive Honey Cake

It is Rosh Hashanah.  You need Honey Cake!  I wish I could claim full credit for this totally perfect recipe for Honey Cake, but we found it in an article in the September 1, 1999 edition of the Los Angeles Times, by Marcy Goldman.  It is delicious, even for people who don’t particularly like Honey Cake!  The only change I make is to reduce the oil (see note at the end).

Active Work Time: 25 minutes * Total Preparation Time: 2 hours

I must have a zillion honey cake recipes, but this is one that breaks the mold. It makes even a Jewish great-grandmother concede that it doesn’t get much better than this: not too spicy and incredibly moist, it’s a winner. (Marcy)

3 1/2 cups flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

4 teaspoons cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1 cup oil *

1 cup honey

1 1/2 cups granulated sugar

1/2 cup brown sugar, lightly packed

3 eggs

1 teaspoon vanilla extract

1 cup warm coffee

1/2 cup orange juice

Nonstick cooking spray for greasing

1/2 cup sliced almonds

Optional: Add raisins (traditional for sweetness at New Year)

* NOTE: We substitute ¼ cup of applesauce for ¼ cup of oil, and use just ¾ cup of oil.

  • Whisk together flour, baking powder, baking soda, salt, cinnamon, cloves and allspice in large bowl. Make well in center and stir in oil, honey, granulated and brown sugars, eggs, vanilla, coffee and orange juice. Using strong whisk (or electric mixer on slow speed), combine ingredients thoroughly to make thick but pourable batter, making sure that ingredients are all blended and not stuck to bottom.
  • Spoon or pour batter into well-greased 9- or 10-inch tube or angel food cake pan or 2 9×5-inch loaf pans. Scatter almonds over top. Place cake on baking sheet and bake at 350 degrees until cake springs back when gently pressed with fingertips, 1 hour to 1 hour 15 minutes for larger cake, 45 to 55 minutes for loaf pans. Cool 10 minutes before unmolding from pan.

12 to 16 servings. Each of 16 servings: 419 calories; 170 mg sodium; 40 mg cholesterol; 18grams fat; 64 grams carbohydrates; 5 grams protein; 0.19 gram fiber.


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