A well-baked honey cake was beloved in my family, and when I was growing up my aunt was the baker supreme. We all looked forward to visits to her house and thick slices of the cake for dessert. I think this honey cake is better than my Aunt Fannie's—and that's saying something. Of course, when she reads this, she may well disagree. Still, I think that the inviting aroma of the spices as the cake bakes and the added touch of a slightly crusty glaze at the end will win her over.
Ingredients
Makes 1 cake; serves 10
For the glaze:
Step 1
1. Preheat the oven to 350°F. Oil a 12-cup Bundt pan or 13 x 9-inch rectangular cake pan.
Step 2
2. First, make the cake: Combine the honey, oil, coffee, and vanilla in a small saucepan and heat, stirring constantly, until the mixture is well blended. Remove it from the heat and let cool.
Step 3
3. Place the flour, cinnamon, ginger, nutmeg, coriander, baking soda, baking powder, and salt in a large bowl and stir to blend.
Step 4
4. Place the eggs and sugar in a medium-size bowl and beat with a mixer on medium speed until the mixture is pale yellow and very thick, 5 minutes.
Step 5
5. Pour the honey mixture into the egg mixture and beat until well incorporated, 2 minutes. Stop the mixer occasionally and scrape down the sides until fully incorporated, 2 minutes more. Spread the batter evenly in the prepared pan and bake until the cake springs back when lightly touched with your finger and toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 5 minutes, then place the pan on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert It onto a rack to cool while you prepare the glaze.
Step 6
6. Place the honey, sugar, and butter in a small saucepan and bring to a boil over medium heat, stirring constantly. Remove the glaze from the heat.
Step 7
7. To glaze the cake, place it on a serving platter, Use a fork to gently poke holes all over the top of the cake. Brush on the glaze, letting it seep into the holes and down the sides. Serve the cake at room temperature.
Copyright 2000 by David Waltuck and Melicia Phillips
Used by Permission of Workman Publishing Co. Inc., New York
All Rights Reserved
No Portion of this Publication May be Reproduced Without Written Permission of Workman
Leave a Review
Reviews (16)
Back to TopNot as good as my mother-in-law's honey cake, but this comes a very close second. Moist and not too sweet, I love that I can taste the honey. Worked great in a bundt pan.
Rwarren711
Dover, MA
11/2/2012
This is a pretty good cake. Taking other reviewers' advice i oiled and floured the pans -- 9" and 6" springform pans. I had unbleached all-purpose flour which is usually a bit higher in protien and the recipe didn't say what type of flour to use. Because another reviewer said their cake was dry I replaced half the all-purpose with pastry flour (whole wheat). I also used olive oil instead of canola, and doubled the glaze (but didn't use all of it). The taste and texture were quite good but mine was still a little dry. I might try making this with soy milk instead of coffee, or using 100% pastry or cake flour.
beldner
San Francisco CA
8/28/2010
I've learned last year that adding an apple cut in very small pieces add flavor and moisture to the cake
marthaberg
São Paulo, Brazil
8/20/2010
The incorrect measurements referred to in previous comments have been corrected in this recipe. There still are two issues though: the recipe neglects to say how or when to mix the wet and dry ingredients. I opted to add the dry ingredients to the wet in three additions, blending until incorporated after each, and then blending fairly well after the last addition. Also: you must butter and flour the bundt pan. Do not just oil it as the recipe says - that resulted in a broken cake for me. I should have heeded my better judgement to grease and flour the pan as I normally would. This cake was not dry at all for me - it was nicely moist and very spicy. It was a pretty good cake even split in half as it was from the pan mishap. It wasn't my favorite spice cake ever, but it was pretty good. I'd also double the icing/topping next time, if I don't find a better honey cake recipe.
Anonymous
Richmond, VA
1/26/2009
Mine came out REALLY dry... and it looked so pretty-- so really disappointing. Ah well... it's a New Year so I will let this go:)
trajef3
Cincinnati
12/22/2008
This is much better than your grandmother's honey cake! Moist and more the texture of a regular cake, it was a hit for the holiday. I reduced the amount of ginger and subbed cloves for the coriander. Didn't bother with the glaze. I added the flour in 4 additions, then mixed the whole thing a bit longer to combine fully. (I think this was the part missing from the recipe).
cablueberrycook
Davis, CA
10/1/2008
Thank you, Summer1216, for the rest of the ingredients. The middle of the recipe is missing some information as well.
mfreedman1
9/29/2008
Yes, recipe is incomplete.
Anonymous
9/25/2008
The instructions say to "combine the honey, oil, coffee, and vanilla..." but I don't see oil or coffee in the list of ingredients. What's the story?
2000twins
Bethlehem, PA
9/24/2008
how much honey? how much oil? how much coffee? don't you proof read?
Anonymous
9/24/2008
the directions state add oil and coffee but you do not have this on your ingredients list. Just thought I'd point that out.
revsan
9/17/2008
1 1/2 cups honey 3/4 cup canola oil 1 cup strong coffee Quantities copied directly from the book. All other ingredients are accurate.
summer1216
California
9/16/2008
amounts for coffee, oil, and honey?
Jesse1211
Madison, WI
9/15/2008
the recipe is not complete. honey, oil and coffee amounts are missing for step #2
Anonymous
rochester ny
9/15/2008
Recipe is missing honey, oil and coffee.
Anonymous
9/13/2008
See Related Recipes and Cooking Tips
-
A High-Class, High-Holiday Rosh Hashanah Feast
Jazz up your Rosh Hashanah menu with this sophisticated meal from chef David Waltuck.
