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My review
Honey Cake II
made it |
16 reviews
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Sandy in Baltimore
"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 calsOriginal recipe yields 16 servings (2 9-inch loaves)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 325 degrees F (165 degrees C). Oil two loaf pans and line bottoms with parchment paper; grease the parchment as well.
- 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.
Footnotes
- 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 fat; 97 g carbohydrates; 5.7 g protein; 46 mg cholesterol; 183 mg sodium. Full nutrition
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Reviews
Read all reviews 1616 Ratings
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Most helpful positive review
4/24/2009
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 che...
Most helpful critical review
4/2/2006
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 fla...
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4/2/2006
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 fla...
4/24/2009
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 che...
3/5/2006
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!!
4/25/2002
I also feel this cake is nothing special. A little bit dry. Didn't really enjoy much.
10/10/2000
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! =)
9/17/2002
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.
9/10/2010
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 de...
10/11/2008
The Honey cake was superb in texture. It's incredibly sweet and enjoyable! A great choice for Rosh Hashanah!!!