Honey Cake II

Rating: 3.76 stars
17 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1

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.

By Sandy in Baltimore
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Cake:
Glaze (Optional):

Directions

  • Preheat oven to 325 degrees F (165 degrees C). Oil two loaf pans and line bottoms with parchment paper; grease the parchment as well.

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  • 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.

  • Divide batter between the two prepared loaf pans. Sprinkle with reserved slivered almonds.

  • 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.

  • 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.

Cook's Note:

You may add 1/2 cup chopped dried apricots with the almonds and raisins, if desired.

Nutrition Facts

Per Serving:
452 calories; 7.2 g total fat; 47 mg cholesterol; 183 mg sodium. 97 g carbohydrates; 5.7 g protein; Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Slava KC
Rating: 4 stars
04/27/2009
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. Read More
Helpful
(28)

Most helpful critical review

COURTNEYGRIFF
Rating: 2 stars
04/02/2006
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. Read More
Helpful
(69)
17 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Slava KC
Rating: 4 stars
04/27/2009
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. Read More
Helpful
(28)
COURTNEYGRIFF
Rating: 2 stars
04/02/2006
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. Read More
Helpful
(69)
Slava KC
Rating: 4 stars
04/27/2009
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. Read More
Helpful
(28)
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Diana S
Rating: 5 stars
03/05/2006
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!! Read More
Helpful
(14)
LISAYANG
Rating: 3 stars
04/15/2003
I also feel this cake is nothing special. A little bit dry. Didn't really enjoy much. Read More
Helpful
(14)
MLWARSHAW
Rating: 4 stars
11/10/2003
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! =) Read More
Helpful
(13)
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MAEVEN6
Rating: 5 stars
07/15/2003
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. Read More
Helpful
(12)
snowcapk
Rating: 5 stars
09/10/2010
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. Read More
Helpful
(10)
eastcoast_diva
Rating: 4 stars
10/11/2008
The Honey cake was superb in texture. It's incredibly sweet and enjoyable! A great choice for Rosh Hashanah!!! Read More
Helpful
(9)
Shirley
Rating: 3 stars
07/15/2003
This was an o.k. cake. Nothing super special. Read More
Helpful
(8)
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