The best honey cake recipe
There’s something so special about a good honey cake.
I don’t know if it’s the sweetness or the spices, but it makes me want to cozy up with a cup of tea or coffee.
Making and eating honey cake is also associated with the Jewish New Year or Rosh Hashanah. It is customary to eat apples dipped in honey to wish for a sweet year and honey is used in many dishes served during this holiday.
Finding a good honey cake recipe is harder than it seems. For years I tried several versions that failed miserably. Some were too dry, others too sticky, while a few left a tasty mess that did not resemble a cake but were yummy nonetheless.
When baking a honey cake, I would advise you to carefully measure the ingredients, avoid overmixing, and make sure to preheat the oven. Also, keep an eye on the cake for the last 5 minutes. Some ovens seem to be hotter than others even if the set temperature says otherwise and it’s important to not overcook your honey cake, unless you want it to be really dry.
Honey cake
Prep time: 15 minutes
Baking time: 60 minutes
Makes 1 honey cake
Ingredients:
- 3 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- 1 cup vegetable oil
- 1 cup honey
- 1 ½ cups sugar
- ½ cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup coffee
- ¾ cup orange juice
Instructions:
- Preheat the oven to 350 degrees F or 176 C. Prepare an angel food cake pan by lightly greasing with butter or shortening and dusting with flour. Remove excess flour.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and spices.
- To the flour, add the oil, honey, sugar, brown sugar, eggs, vanilla, coffee, and orange juice.
- Mix until all of the ingredients are combined but do not over mix.
- Transfer the batter to the prepared baking pan.
- Bake for 60 minutes or until a toothpick comes out clean after you insert it in the middle.
- Allow the cake to rest in the baking pan for 10 minutes. Run a knife around the edge of the pan and then invert the cake onto a wire rack to cool completely.
Let me know how your honey cake turns out! I hope it’s as yummy as this one. If you prefer to bake it as a loaf, this recipe should make enough batter for 2 big loaves. In that case, baking time would be reduced by 10-15 minutes,
And to those celebrating the Jewish New Year, Shanah Tovah!
Honey cake
Ingredients
- 3 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- 1 cup vegetable oil
- 1 cup honey
- 1 ½ cups sugar
- ½ cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup coffee
- ¾ cup orange juice
Instructions
1. Preheat the oven to 350 degrees. Prepare an angel food cake pan by lightly greasing with butter or shortening and dusting with flour. Remove excess flour.
2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and spices.
3. To the flour, add the oil, honey, sugar, brown sugar, eggs, vanilla, coffee, and orange juice.
4. Mix until all of the ingredients are combined but do not over mix.
5. Transfer the batter to the prepared baking pan.
6. Bake for 60 minutes or until a toothpick comes out clean. After you insert it in the middle.
7. Allow the cake to rest in the baking pan for 10 minutes. Run a knife around the edge of the pan and then invert the cake onto a wire rack to cool completely.
More Jewish recipes
- How to make my family’s favorite fluffy challah
- Delicious and easy olive oil challah recipe
- Easy strawberry Hamantaschen recipe
- How to make the most delicious potato latkes
