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.
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.
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 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.
The Honey cake was superb in texture. It's incredibly sweet and enjoyable! A great choice for Rosh Hashanah!!!
This was an o.k. cake. Nothing super special.
