Honey Cake

READY IN: 1hr 40mins
Recipe by helowy

The traditional high holiday dessert. This loaf is very moist and delicious. My grandmother got this recipe from a friend many years ago and has been making it ever since.

Top Review by Lynne the Pirate Queen

I've actually made this twice now, and ironically, the first time came out better than the second. The first time I made the cake, I wasn't paying attention and wrongly assumed -- in my haste and unwillingness to measure if I didn't have to -- that my 12 oz. (by weight) bottle of honey would equal 1 and a half cups. When I made the cake the second time, I had a 16 oz. bottle of honey, and was surprised to find, upon measuring it out, that even THAT size was not quite equal to the amount called for in the recipe! Amazingly, my fiance and I found that the cake had better flavor/texture with the lesser amount of honey, and a stronger coffee. We loved the cake both times (it barely survived a few days in our house), however, so either way it is still a supurb cake...it's wonderful chiffon-like texture and great spicy flavor made my fiance declare that this should become part of my holiday baking this year. Thanks for a winner! (Oh, BTW... I didn't have extra large eggs, so I used 5 large ones instead, and it worked out fine both times!)

Ingredients Nutrition

Directions

  1. Beat eggs. Add sugar, honey, coffee, oil. Mix in mixer for 20 minutes (or use a blender, which my grandmother did accidentally once with excellent results, and now she does it all the time that way!).
  2. Add dry ingredients (in mixer, not blender) on low speed. Then add vanilla.
  3. Line a 13" x 9" x 2 1/2" with ungreased waxed paper.
  4. Bake in a preheated 325F oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.

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