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A Honey Cake Worth Baking

Adapted from A Treasury of Jewish Holiday Baking

Ingredients

  • 3 1⁄2 C all-purpose flour
  • 1 TB baking powder
  • 1 tsp baking soda
  • 1⁄2 tsp salt
  • 4 tsp cinnamon
  • 1/2 tsp ginger powder
  • 1/2 tsp allspice
  • 1⁄8 tsp nutmeg
  • 1 C vegetable oil
  • 1 C light-colored honey
  • 1 C sugar
  • 1 ⁄2 C brown sugar
  • 2 large eggs
  • 1 t vanilla extract
  • 1 C warm coffee
  • 3/4 C fresh orange juice
  • 1/2 tsp orange zest
  • 1/2 C sliced toasted almonds optional
  • powdered sugar for dusting optional

Instructions

  1. Preheat the oven to 350 degrees, and evenly grease a Bundt pan  or 2 loaf pans with plenty of butter, vegetable oil or cooking spray. In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices.
  2. Make a well in the center and add the oil, honey, both sugars, eggs, vanilla, coffee, orange juice and zest. Using a whisk or an electric mixer set to low speed, combine the ingredients to make a stiff batter.
  3. Spoon batter into prepared pan. Place the pan on a baking sheet, and bake until the cake springs back when you touch it in the center, about 1 hour. (Be careful not to overbake.) Let cake stand for 15 minutes before removing it from the pan. Then invert onto a wire rack to cool before slicing. Serve topped with almonds and dusted with powdered sugar, if desired.

Recipe Notes

This is nicely spiced cake; for a less spiced flavor, reduce the allspice to 1⁄8 teaspoon. Alternatively, for an even more nuanced flavor, reduce the orange juice by 1 T and add instead 1 T of whisky. Be extremely generous when buttering the pan, especially the bottom. We had difficulties removing the cake from the pan. And don't overbake!