Honey Cake II Recipe - Allrecipes.com
Honey Cake II Recipe

Honey Cake II

Recipe by  

"Honey cake for Rosh Hashana."

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch loaf pans Change Servings
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Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift together the flour, salt, baking powder, baking soda, cinnamon and allspice. In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins. Stir into batter.
  3. Oil the two pans and line the bottom with waxed paper. Oil again. Fill each pan with batter to within 1 - 1 1/4 inches from the top. Bake for 65 to 75 minutes until cake tests done. Do not overbake. Let cool 10 minutes and remove from pan.
  4. To Make Glaze: Boil together 1 1/2 cups honey, lemon juice, lemon zest and water. When glaze reaches a thick consistency, remove from heat and drizzle over cake. Sprinkle with almond slivers.
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Reviews More Reviews

Most Helpful Positive Review
Apr 27, 2009

Tried this recipe the it was almost perfect, the cooking time was extensive, I have checked it 60 minutes after putting it into a oven and it was already slightly overcooked next time I will check on it after 45 or 50 minutes, also the amount of nuts and raisins better be doubled from what the recipe suggests. Other then that, it was good. Definitely will do it again.

 
Most Helpful Critical Review
Apr 02, 2006

The flavors in this cake are SUPERB- but the COOKING TIME WAS WAY TOO LONG!!!! I had to throw my cakes away...they were totally inedible because they were overcooked. TRY THIS RECIPE - the flavors are amazing, just watch the cooking time very carefully- I'd say to start checking after about 30 minutes. I will make this again because it seems like it has great potential.

 

15 Ratings

Mar 05, 2006

It was my first honey cake ever and I was very impressed! I also glazed the sides of the cake too to make it extra moist!!

 
Apr 15, 2003

I also feel this cake is nothing special. A little bit dry. Didn't really enjoy much.

 
Nov 10, 2003

This was a great recipe! Our family had lost our old honey cake recipe in moving house, so it was a joy to find this one-- THANX! =)

 
Jul 15, 2003

Great honey cake. I added ground almonds and served with a milk syrup at Rosh Hashanah. Went over well and many requests for the recipe.

 
Sep 10, 2010

Tastes great! I made with only a few modifications (no almonds or raisins, espresso in place of coffee, and a sweeter, non-citrus honey glaze). Following the advice of the other reviewers, I decreased the baking time to about fifty minutes for a loaf pan and twenty-five minutes for a cupcake pan. Honey cakes are notoriously easy to overbake, but these came out moist despite having less oil than most recipes. (I did have to tent the loaf pan to keep it from browning too quickly.) Will try again with roasted pecans to add crunch.

 
Oct 11, 2008

The Honey cake was superb in texture. It's incredibly sweet and enjoyable! A great choice for Rosh Hashanah!!!

 

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Nutrition

  • Calories
  • 316 kcal
  • 16%
  • Carbohydrates
  • 65.2 g
  • 21%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 122 mg
  • 5%

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

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