Prep 15 mins
Cook 1 hr
Every year come September I always get requests for my Honey Cake recipe.Half of the Mother's in my older son's class have been making it for years! If you like a moist Honey Cake and a super easy recipe - this is it!I originally got this recipe from one of my nieces and adapted it.
- 2 large eggs
- 3⁄4 cup honey (I use wald honig aka forest honey)
- 1 cup sugar
- 1⁄2 cup vegetable oil, plus
- 1 tablespoon vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cocoa
- 1 teaspoon cinnamon
- 2 cups flour
- 1 cup strong coffee
- In a large mixing bowl, mix together the eggs, honey, sugar and oil until well blended. Tip: Measure the oil first and use the same measuring cup for the honey- it will slide right out!
- In a separate bowl combine the remaining dry ingredients.
- Add approximately 1/3 of the dry ingrdients to the honey mixture. Mix.
- Add 1/3 of the coffee. Mix.
- Repeat process, adding 1/3 dry ingredients and 1/3 coffee until everything is mixed together.
- Grease a baking form/pan (I use a Silicon Kugelhopf form, 16cm high & 24cm wide, which makes a beautiful presentation) with margarine and coat with coconut flakes.
- Pour batter into form.
- Bake at 350 degrees Fahrenheit for approximately 1 hour.(Baking time varies depending upon what form you use.Check that toothpick comes out clean - if crumbs are on it, that's fine)
This was really, really good! I made some adjustments, as we cannot have eggs or coca due to allergies. I replaced the 2 eggs with 2 T. egg replacer and 4 T. of water. Whip the water and egg replacer till fluffy, and add the rest of the ingredients as directed. It took less then 1 hour to bake, and came out better in a loaf pan then it did in my mini silicon bunt pan.
Be careful! The bottom of mine burned at 28 minutes and I probably could have taken it out at 20 minutes - extremely far from the 1 hour or so in the recipe (I used a 8 1/2" x 11 1/2" silicone pan). Also, I had no coconut as the coconut was not in the ingredient list or in the picture so I failed to buy it ahead of time. The cake was very moist even though I had 'overcooked' it. Fluffy and moist for sure! If I made it again, I think I would like to add more chocolate (it was barely chocolate in flavor and nothing like the dark color of the available picture) and plan ahead for a frosting. Maybe try a different coffee too. I liked it well enough, but my friend loved it! Great with a ginger oolong tea (in fact, I am thinking of adding some ground ginger to this cake next time as well)! [Made & Reviewed for Alphabet Soup Tag 1/20/09] UPDATE: As another reviewer mentioned, this is actually much better the next day and goes well with a breakfast tea. So much so, that I would plan the making of this at least the night before desiring to serve it.
First cake I ever baked from scratch and it was a total success. My family was amazed and delighted when I showed up with this delicious honey cake. Mine took only about 45 minutes to totally bake - so check in during that recommended hour of baking time.