4 Reviews

This is the most delicious and moist honey cake i've ever had in my life.<br/>usually you pray for some moistness and most good recipes you can doctor up.<br/>but!!! This masterpiece needed no doctoring from the first time I ever made it about 4 years again.This cake if wrapped tightly can last for ever in youor refridgerator. Now i'm going to try to tackle my own taiglach,now that I have a sturdy candy thermometer i'm not to worried,but if anyone ooout ther with tips ,please fill me in-this recipe by marcy goldman is also in her cookbook called a (treasury of jewish hholiday baking,and this year i'm splurging and getting it.On amazon it's worth it. I read my friends and you'll have all the wonderful cakes and deserts you'd remember froooom when you were a child,bye know and let me know how you liked this honey cake,joanie

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JOAN D. August 14, 2013

My daughter told me about this recipe last year but I didn't realize it was the same one until I told her the ingredients. This is the absolute best recipe! I added all the spices and whiskey. The batter said a good deal but not everything. The finished product was unbelievable. A huge hit at my Rosh Hashannah dinners.

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Maeven6 September 30, 2008

I just finished making this cake and the texture and moistness of this cake was outstanding ( I did add an extra egg ). My only issue with this is that people that do not appreciate spicy cakes and children in particular probably will not enjoy this. Were I to make this again I would eliminate using the cloves entirely.

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scancan September 11, 2007

Ahhh, I just finished the last piece of this delish honey cake this morning with a hot cup of tea. It was as moist today as it was ten days ago when I baked it. The recipe was enough for two regular loaf pans and four mini pans...and I was happy that I did it that way as my guests asked for more to take home...thus the mini's! The only reason this did not get 5 stars is because I personally found it a bit too sweet, but this was not so for some of my guests. This also could be due to using more orange juice instead of whiskey. The two loaf pans took about 85 minutes to get done (I covered the tops at 1 hr) but this could be my oven's fault. All in all, this was an easy recipe to follow and lived up to its name...It sure was a "Honey"!

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Happy Harry #2 October 03, 2006
Majestic & Moist New Year's Honey Cake