Total Time
1hr 55mins
Prep 1 hr
Cook 55 mins

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)

Ingredients Nutrition


  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.
Most Helpful

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!

food snob mom May 04, 2009

Beautiful! This rose like a dream. Was light and fluffy and spongy. Had a sweet sticky film and just got better with age. Perfect for our Rosh Hashanna gifts/festivities/breakfasts. Lovely.

Food Snob in Israel September 16, 2007

This has potential; it just wasn't as sweet as I was hoping for. I halved the recipe and omitted the almonds, and the cake raised and cooked beautifully otherwise. Right now it tastes like a slightly bland gingerbread; I will make it again, and when I do, I'll add more sugar.

PCVAlyssa February 16, 2006