Honey Cake

READY IN: 1hr 55mins
Recipe by Jett Farran-Ridge

This is an old family favourite and has been made ever since my grandmother was knee high to a grasshopper. You won't be able to stop at one piece :o)

Top Review by food snob mom

I expected this to be super sweet, but it wasn't. It did take some time to prepare, but worth the trouble. I used a bundt pan (circular) and I liked the way it came out. Be sure to spray some oil in the pan to make it slide out easier. I think this could have used a little more cinnamon and next time I might use pureed soft tofu instead of sour cream. The walnuts definitely added to the flavor. The taste gets better with every bite and I can't wait to have it tomorrow with some coffee!

Ingredients Nutrition

Directions

  1. Bring the honey to a boil and cool.
  2. Cream the butter and sugar, add the egg yolks, one at a time.
  3. Beat until fluffy, then beat in the honey.
  4. Sift flour with dry ingredients, add in alternately with sour cream, and stir in nuts.
  5. Beat egg whites until stiff and fold into batter.
  6. Bake in a tube pan (or a cookie sheet) at 325F (163C) until done, about 50-55 minutes.
  7. Lower heat to 300F (150C) in final stages of baking to prevent honey from burning.

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