Honey Cake II

"This honey cake is a great dessert for dinners surrounding the Jewish holiday of Rosh Hashanah, but also just for a tasty honey cake any time you want one."
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Ingredients

1 h 30 m servings 452 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 97g
  • 31%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 183 mg
  • 7%

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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  • Prep

  • Cook

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  1. Preheat oven to 325 degrees F (165 degrees C). Oil two loaf pans and line bottoms with parchment paper; grease the parchment as well.
  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. Divide batter between the two prepared loaf pans. Sprinkle with reserved slivered almonds.
  4. Bake in preheated oven until a tester inserted in the center of each cake comes out clean, 65 to 75 minutes. Let cool 10 minutes and remove from pan.
  5. To Make Glaze: combine 1 1/2 cups honey, lemon juice, lemon zest and water in a saucepan. Bring to a boil over medium-high heat. When glaze reaches a thick consistency, remove from heat and drizzle over warm cake.

Footnotes

  • Cook's Note:
  • You may add 1/2 cup chopped dried apricots with the almonds and raisins, if desired.

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Reviews

Read all reviews 16
  1. 16 Ratings

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Most helpful positive review

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 che...

Most helpful critical review

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 fla...

Most helpful
Most positive
Least positive
Newest

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 fla...

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 che...

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!!

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

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! =)

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.

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 de...

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

Delicious honey cake - rich and yummy. The glaze really makes the honey flavor pop.

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