Honey Cake

"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)"
 
Download
photo by Food Snob in Israel photo by Food Snob in Israel
photo by Food Snob in Israel
Ready In:
1hr 55mins
Ingredients:
11
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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!
     
  2. 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.
     
  3. 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.
     
Advertisement

Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

Let me tell you a bit about myself. I was born on 16 September 1961 in Melbourne Australia and am living in Australia now. I am 186 cm tall with short brown hair and I wear glasses. I have a Canadian accent even though I am Australian born. I picked up the accent while I was in Canada as a child. I am married to a wonderful Malaysian woman, Fir and we are the proud parents of our little boy and girl. I am working as a telecommunications technician with the Victoria Police (state police). I only work for the police,I'm not a police officer:o) My hobbies are penpaling, internet, travelling, reading, photography, cooking, and gardening.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes