Name: Honey Cake
Prep time: 1 h
Cook time: 55 min
Total time: 1 h 55 min
Yield: 25
Ingredients: 1 cup honey (Buckwheat honey is best); 1/2 cup butter; 1 cup brown sugar; 4 eggs, separated; 3 cups sifted flour; 2 teaspoons baking soda; 1/2 teaspoon baking powder; 1 teaspoon cinnamon; 1/4 teaspoon salt; 1 cup sour cream; 1 cup chopped walnuts (optional)

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Recipe by Jett Farran-Ridge

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Honey Cake created by Food Snob in Israel

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)

Ready In:: 1hr 55mins
Units:

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ingredients

1 cup honey (Buckwheat honey is best)
¹⁄₂ cup butter
1 cup brown sugar
4 eggs, separated
3 cups sifted flour
2 teaspoons baking soda
¹⁄₂ teaspoon baking powder
1 teaspoon cinnamon
¹⁄₄ teaspoon salt
1 cup sour cream
1 cup chopped walnuts (optional)

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.

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RECIPE MADE WITH LOVE BY

@Jett Farran-Ridge

"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)"

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review by food snob mom

5/4/2009

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!

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tweak by food snob mom

5/4/2009

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!

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photo by Food Snob in Israel

9/17/2007

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review by Food Snob in Israel

9/16/2007

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.

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review by PCVAlyssa

2/16/2006

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.

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