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Prep 5 mins
Cook 1 hr
I've tried many many honey cake recipes, and this is my favorite, both for depth of flavor and ease of production. It's basically a one-bowl cake, freezes very very well, and can be made in a variety of sizes. I got this from Amit Women's cookbook (Efrat chapter, Chicago), and can barely read the page because of all the spills on it. Even my mom, an extraordinary baker, has begun to use this recipe instead of her own. A perfect Rosh Hashana/Sukkot treat!
- In a large bowl, mix together the first 3 ingredients.
- In a separate bowl, combine the flour, baking powder, spices and baking soda.
- Add the flour mixture to the wet stuff, alternating with the coffee; beat well.
- Put into one greased 9"x13" pan (or, alternatively, three 8" square pans).
- Bake at 325F--60-90 minutes for the large pan, 60 minutes for the three smaller pans.
I had great expectations for this cake but was very disappointed. I halved the amount of cloves in the recipe but still found the spice overpowering, and mine (probably my own error) did not rise spectacularly as others noted. It seemed a bit eggy too. Not my cup of tea, but maybe I just don't like spice cake.
This is a nice moist honey cake. You may want to increase the spices to balance the sweetness. Also, if your applesauce is on the watery side, you should drain it in a sieve or coffee filter.
This was a very yummy cake, the kids liked it too. I'm glad I read the other reviews before I made it. I split the batter between a 9x13 glass baking dish, and a smaller one. It worked well, because the cake really rises! I only had to bake them together for 40 minutes and it was perfectly cooked.