Rating: 4.45 stars
131 Ratings
  • 5 star values: 80
  • 4 star values: 39
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 4

Very moist cake, often found at Greek food festivals.

Recipe Summary

prep:
30 mins
cook:
40 mins
total:
1 hr 10 mins
Servings:
12
Yield:
1 - 9 inch square cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

423 calories; protein 4.5g; carbohydrates 62.3g; fat 19.3g; cholesterol 77.4mg; sodium 196.3mg. Full Nutrition
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Reviews (109)

Most helpful positive review

Rating: 4 stars
10/12/2005
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 with cake in it. I typically use about half of what is prepared. Read More
(133)

Most helpful critical review

Rating: 3 stars
07/23/2003
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 to the eggs since I didn't have the orange zest. The cake was moist and had good flavor. Nice to make when you don't have much time. Thanks for sharing Jan. Read More
(10)
131 Ratings
  • 5 star values: 80
  • 4 star values: 39
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 4
Rating: 4 stars
10/12/2005
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 with cake in it. I typically use about half of what is prepared. Read More
(133)
Rating: 4 stars
10/22/2003
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 Read More
(70)
Rating: 5 stars
02/07/2010
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 honey and sugar in half. This one is a keeper! Read More
(60)
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Rating: 5 stars
04/28/2011
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 like 2-3 tablespoons of lemon juice to the syrup and it is just amazing!!!!! I used a round pan and it looks just like the main picture :) this will be made OFTEN!!! I just ate 4 pieces!! ***** This is an update!! this third time making this I decided to use honey instead of the sugar in the cake itself since the name is Honey Cake, not granulated sugar cake... it was so moist from this that I didn't need to add the milk. For the syrup I used about a cup of honey with like 5 tablespoons (a splash) of orange juice and one tablespoon of sugar and it is so good!! the best one yet! Read More
(38)
Rating: 5 stars
10/21/2003
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 mother was an outstanding greek cook!) Read More
(36)
Rating: 4 stars
02/18/2006
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. Very tasty. Read More
(16)
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Rating: 5 stars
10/21/2003
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. Read More
(14)
Rating: 4 stars
04/09/2007
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 thought it was better once cooled and great the next day. Read More
(12)
Rating: 5 stars
08/26/2011
Thank you, CALIFORNIADREAMING...I'm the submitter of this recipe, and THIS ISN'T A SUBSTITUTE FOR BAKLAVA (which is a pastry, not a cake). It's a Greek cake called Karithopeta, which is a walnut cake. The cake is supposed to soak up the syrup...you can buy it at almost any Greek food festival...it's meant to be very sweet & very moist. I'm happy that so many people are enjoying it! Read More
(12)
Rating: 3 stars
07/23/2003
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 to the eggs since I didn't have the orange zest. The cake was moist and had good flavor. Nice to make when you don't have much time. Thanks for sharing Jan. Read More
(10)