Recipe by Suzanne Stull
"This is an old German recipe. The cake improves with aging, so bake several days ahead."
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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.
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.
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.
This recipe made a big hit. It doesn't have the bitter taste usually associated with honey cakes. We loved it.
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.
Moist, soft and very delicious. I'm glad to find this recipe.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Honey Cake I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 164
** Calories from Fat: 36
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