Honey Cake I Recipe - Allrecipes.com
Honey Cake I Recipe

Honey Cake I

Recipe by  

"This is an old German recipe. The cake improves with aging, so bake several days ahead."

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Ingredients Edit and Save

Original recipe makes 2 - 8 inch square cake Change Servings
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Directions

  1. Mix coffee in hot water, and then cool.
  2. In a large bowl, beat the yolks with the sugar until creamy. Add the oil and then the honey, beating after each addition. Beat until the mixture is smooth and creamy.
  3. Sift and then measure 3 cups of flour. Combine with salt, baking powder, baking soda, and spices. Add these dry ingredients alternately with the coffee to the honey mixture, stirring only until blended. Do not overmix.
  4. Whip egg whites until stiff. Fold in three additions into the batter. Pour into 2 greased 8 inch square pans.
  5. Bake at 325 degrees F (165 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the middle of cake comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Sep 26, 2003

Very light and yummy, different than those heavy honey cakes. On a practical note, if you have only one mixer like I do (I have a KitchenAid), beat the egg whites first, set them aside, then mix up the batter. You'll have the egg whites to add as the recipe instructs.

 
Most Helpful Critical Review
Oct 20, 2006

i dont know whether its because im a bad cook, or because of the recipe, but it didnt taste like anything... maybe some kind of iceing or glaze would be inorder.

 

19 Ratings

Sep 26, 2003

I made this for my boyfriend's grandmother for a holiday dinner. She loved it. I prefer a honey cake with a soaking syrup, but for what it is, this cake is perfect. Thank you Suzanne.

 
Aug 23, 2003

This recipe made a big hit. It doesn't have the bitter taste usually associated with honey cakes. We loved it.

 
Sep 22, 2004

i've been making this recipe for the past year and a half and everyone loves it. it has a homey character. it freezes well too when you take the time to wrap it properly.i have also substituted the instant coffee with coffee liquer and it was great.

 
Jul 15, 2003

Moist, soft and very delicious. I'm glad to find this recipe.

 
Jul 13, 2005

Yummy cake. I made it 2 days before the event I was bringing it to and by then it was a little dry even thought it had been wrapped up. I rewarmed it and served it with Honey Syrup (by Denise). It was a hit.

 
Oct 06, 2003

The cake was a real success at the last Rosh Ha’Sana dinner. I’m usually not too crazy about honey cakes , tough, this one wasnot too sweet, and very interesting, sophisticated taste. I used Turkish coffee by the way.

 

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Nutrition

  • Calories
  • 164 kcal
  • 8%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 4 g
  • 6%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 154 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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