1 hr 25 mins
1 hr 10 mins
My mother used to make this all the time, but never really followed a recipe. I found this one in The New Jewish Holiday Cookbook: An International Collection of Recipes and Customs.
My Private Note
Units: US | Metric
- 1 cup hot water
- 1 tablespoon instant coffee granules
- 1 (6 ounce) can frozen orange juice concentrate, thawed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 3 1/2 cups all-purpose flour
- 4 large eggs
- 1/3 cup canola oil
- 1 1/4 cups sugar
- 1 cup honey
- 1Coat with nonstick spray or grease two 9 by 5-inch loaf pans.
- 2Line the bottom of each pan with a small piece of wax paper cut to fit; then spray or grease the paper.
- 3Set the pans aside.
- 4Preheat the oven to 325 degrees.
- 5Put the hot water into a 2-cup measuring cup or a small bowl.
- 6Add the instant coffee granules, and stir until they are dissolved.
- 7Stir in the orange juice concentrate to cool the coffee.
- 8Set aside.
- 9Measure out the cinnamon, allspice, salt, baking powder and baking soda, and place in a small custard cup or on a piece of wax paper.
- 10Set aside.
- 11Measure the flour by spooning it into the proper-size measuring cups, and leveling off the top.
- 12After measuring the flour, sift it onto a large piece of wax paper or into an extra bowl.
- 13(Sifting is necessary as tiny lumps may not beat out during the mixing process and will appear in the finished cake.) Put the eggs, oil, sugar, and honey into a large mixer bowl.
- 14With an electric mixer at medium speed, beat them together until completely combined, about 2 minutes.
- 15Add the spice mixture, and beat until combined.
- 16Beat in about a third of the flour, then a third of the orange-coffee mixture, repeating twice until all the ingredients are added.
- 17Beat on low speed until the flour is completely mixed in, scraping the bowl if necessary.
- 18Then beat the batter on high speed for 1 to 2 minutes or until it is very smooth.
- 19The batter will be thin.
- 20Pour the batter into the prepared pans, dividing it evenly.
- 21Bake the cakes at 325 degrees for about 60 to 70 minutes, or until a toothpick inserted into the center of each cake comes out completely clean (test both cakes).
- 22If there is a wet spot in the center of the top of a cake, bake it a few minutes longer.
- 23Remove the cakes from the oven, and let them cool for 1 hour in their pans on a wire rack.
- 24The sides of the cakes should shrink away from the pans a little.
- 25Run a knife around the sides of each cake to loosen it; then turn the cake out of its pan, and peel the wax paper from the bottom.
- 26Invert the cakes so the tops are facing upward.
- 27Cool the cakes completely on the wire rack.
- 28Wrap the cooled cakes well for storage (use sturdy plastic wrap and/or heavy-duty foil).
- 29If the wrapped cakes are allowed to mellow overnight, their taste and texture will improve, and they will be easier to slice (a serrated bread knife works best).
- 30The tightly wrapped loaves can be kept at room temperature for up to 4 days, or they may be frozen for several months.
- 31(Defrost, wrapped, at room temperature, before slicing and serving.) To serve, cut each loaf crosswise into slices, and arrange the slices, slightly overlapping, on a tray or platter.
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Nutritional Facts for Orange Honey Cake
Serving Size: 1 (88 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 244.6
- Calories from Fat 43
- Total Fat 4.8 g
- Saturated Fat 0.6 g
- Cholesterol 42.3 mg
- Sodium 207.1 mg
- Total Carbohydrate 47.6 g
- Dietary Fiber 0.7 g
- Sugars 30.5 g
- Protein 3.8 g