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    You are in: Home / Recipes / Jewish Honey Cake (Parve) Recipe
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    Jewish Honey Cake (Parve)

    Average Rating:

    1 Total Reviews

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    • on August 16, 2007

      We liked it but it was not the honey cake I had expected. It was easy to make and I made it exactly as stated. None of the flavors really came out in the taste, unfortunately rather bland. I checked on the cakes after 40 minutes and they seemed done. But-to take off 20 minutes of the stated baking time seemed a little too much. So-I let them stand in the oven another five minutes. By then the edges were a little burned. When the cakes had cooled off I sliced one and found that the inside was still a little "gooey", seemed a bit undercooked. But if I had let them stand longer in the oven the outside would have burned too much. Maybe it needed a lower oven temperature. Or maybe I should have put baking paper over the cakes and let them stand for the full hour. I will try this again and see if it turns out different. Anyway, I am glad I tried this and as I said in the beginning, we liked the cakes, thus three stars. Thanks for posting.

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    Nutritional Facts for Jewish Honey Cake (Parve)

    Serving Size: 1 (2145 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3196.3
    Calories from Fat 1099
    Total Fat 122.1 g
    Saturated Fat 17.7 g
    Cholesterol 423.0 mg
    Sodium 975.3 mg
    Total Carbohydrate 502.1 g
    Dietary Fiber 12.9 g
    Sugars 291.0 g
    Protein 41.6 g

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