Greek Honey Cake

Greek Honey Cake

Jan O'Leary Merzlak

"Very moist cake, often found at Greek food festivals."
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Ingredients

1 h 10 m servings 423 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 62.3g
  • 20%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.
  2. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.
  3. Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.
  4. For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.

Reviews

Read all reviews 85
  1. 103 Ratings

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Most helpful positive review

I've made this cake on several occasions and it was a hit each time. My only recommendation is to spare the honey dressing - if you use all that is recommended, you'll end up with honey soup wi...

Most helpful critical review

This was a good cake and I enjoyed the simplicity, but probably won't resort to this again as a substitute for baklava. I used whole wheat flour and pecans and added a splash of vanilla extract...

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I've made this cake on several occasions and it was a hit each time. My only recommendation is to spare the honey dressing - if you use all that is recommended, you'll end up with honey soup wi...

excellent quick cake .. just used fresh honey and and lemon juice for syrup.. dont like to boil honey, and cuts down sweetness by a cup off sugar

This recipe was easy! I increased the amount of cinnamon to 1 tsp. The flavors remind me of baklava. The syrup was a little too sweet for my liking. Next time, I might reduce the amount of hon...

I love this easy to make cake that I found here on this website. The first time I made it my husband said it tasted just like the cake him mother used to make! What better compliment? (His mot...

this came out just as amazing as I thought it would! I added lemon zest instead of orange. I cut the syrup recipe by half and I used mostly honey and about a quarter of the white sugar. Added ...

I brought this to a Greek themed dinner. It was abig hit and easy to make. I only had a 1/2 cup of honey so I halved the syrup. I think it would have been way too sweet with the whole recipe....

This was great! I served it for my book club and it was a huge hit. I omitted the nuts and it was still good. Tastes like baklava.

I'm a tough grader -especially on desserts -but this was very good. My parents and I just returned from a trip to Greece, so I decided to do a Greek dinner; my parents loved it. Also, we thoug...

This was a good cake and I enjoyed the simplicity, but probably won't resort to this again as a substitute for baklava. I used whole wheat flour and pecans and added a splash of vanilla extract...

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