Made for the Mar Photo Forum Challenge (using coffee), this is an excellent cake using a unique combo of ingredients. Using no butter or milk, it is great for the dairy/lactose intolerant. A coffee flavor is *very* subtle (if there at all), but the honey flavor shines! DH used whipped cream (always does) & I dusted it w/a bit of powd sugar, but plain was just as good. I had to cook it longer than stated, but think I know why. Honey here is unlike honey in the U.S. It is solid at rm temp & has to be heated to measure. I think that created a denser cake batter that required extra baking time. It stuck a bit on 1 side as I removed it from my bundt baking form, but a diff pan choice may fix that. I would say *Thx Chef Gone* but you will always be *Chef Mommie* to me. Loved this cake! :-)
This is a very nice cake. Since I am not the sweets eater in my house, the comments are those of others. My DW said it was OK, she loves chocolate and icing, so this comment does surprise me. My DS and his girl friend really liked it and ate almost 1/2 the cake. That means something. I will most likely make this again and use it at church since I do beleive it to be very easy and tasty. Thanks.
This is a lovely cake and the colour is glorious but i think I overbaked mine just a weeny bit and I am worried it may dry out. i think I will put a honey frosting on it and the girls will love it for afternoon tea that is if DS has left any - the aroma while it was baking was wonderful and I will make it again soon and watch it more carefully.Made for ZWT 3.
This cake is really good, I used 1 cup cold instant expresso coffee for this and increased the cinnamon to 2 teaspoons, one of the better honey cakes I have tryed, thanks for sharing Chef Mommie!...Kitten:)