You might need to hide it once it’s baked, though. This honey cake is that good.
Does anybody out there also get sentimental about honey cake? Or am I alone in this?
Why is honey cake up there in the top 5 of my most favorite comfort foods ever? Is it because my mother and probably every other respectable Jewish mama out there that owns an apron and a well-stained recipe book only prepared it for Rosh Hashana? Perhaps.
I mean, until I was a fully grown woman with 3 children of my own it didn’t dawn on me that you are actually allowed to bake a honey cake in March as well. It’s not against halacha. I checked.
But it tastes better, and feels right, to reserve it for Elul. So Elul is here, honey is on sale everywhere, and my kids are sporting a school uniform and a fading tan. It seems right to bake honey cake.
There are hundreds of versions of honey cake out there. Some have coffee in them. Others nutmeg. Or cloves. Some cooled tea. They are all pretty much the same, but, this one, is simply exceptional. So so soooooo good. The type of good that I will bake it and then freeze it only to pull it out of my freezer a second before I go to shul on Rosh Hashanah because it might not be safe to be around it unless it’s rock hard frozen.
Try it. But please, don’t complain if you find yourself snatching another sliver every few minutes while nobody is looking. I warned you. You’re supposed to freeze it, or at least, ask someone to hide it.
Mix just until combined. the key is not to overmix the batter. A few lumps in the batter are fine.
Over mixing might cause for the batter to spill over while baking.
Divide batter into two loaf pans.
Bake for 45 minutes to 1 hour, until a toothpick inserted comes out dry but with some moist crumbs.
- 4 eggs
- 1 ½ cups sugar
- 1 cup oil
- 1 cup honey
- 2 teaspoons baking powder
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 cup prepared and cooled tea
- Preheat oven to 350ºF.
- In a standing mixer fitted with the whisk attachment, mix the eggs with the sugar, then add the oil, mixing until just combined. Continue with the honey, mix until just incorporated. In a small bowl combine flour, baking powder and baking soda. Alternate adding the flour mixture and the tea mixture. Scrape the bowl and mix just until combined. the key is not to overmix the batter. A few lumps in the batter are fine.
- Divide batter into two loaf pans. Bake for 45 minutes to 1 hour, until a toothpick inserted comes out dry but with some moist crumbs.
Rivka shenker says
What size pans?
Renee Muller says
Loaf pans are a pretty standard size, but I measured the ones I usually use and they are 11 by 5,5 inches. Height is close to 3 inches.
A friend of mine tried it today in a bundt pan and in a tube pan (she’s a good friend and a big fan of BCP 🙂 and she said both came out amazing. Maybe tube pan a bit easier to release from pan, but otherwise, I think this batter should work with many sizes.
Bella Siver says
why tea? what does the tea do to the taste / texture?
Renee Muller says
Tea adds a nice depth and flavor to the cake. Try it! You will see….
YL says
What flavor tea?
Renee Muller says
I like to use Earl Grey black tea (basic tea).
LR says
I’m looking for the heavyish type of honey cake like the bakery makes and is often served at Rosh Hashana kiddushes. This one looks yummy but lighter. Am I correct that this will not fit the bill for my very traditional husband?
Aura says
after doing a honey cake bake-off i found this one to
1. Rise a lot. Only fill pans half way max
2. Not gooey, not a strong honey taste. Kinda like a typical cake with a honey taste
My families favorite honey cake is from smitten kitchen
EK says
The house smelled divine! But when I opened the oven door most of the batter ran over the tube and muffin pans I used, and the rest was a flat and mushy mess on the bottom of the pans. Where did I go wrong?!
Leah Schapira says
It’s possible you ovemixed the batter. Or measured too much baking soda and powder.
Chaya Suri says
Best honey cake! Not sure why someone mentioned not gooey or honey taste, I beg to differ 🙂 family absolutely loves this recipe!!
SARA says
ABSOULUTELY DELICIOUS!!!
Leah says
can i use 2 9 x5 (typical loaf pan) for this cake
Renee Muller says
yes, but you might need 3. Don’t over fill
Lauren says
What happened that mine were a big overspilled mushy mess and burned on sides , disaster:((( I did not ever mix either!! Ugh. Gotta start over , and had doubled. Disappointing!
Renee Muller says
I am so sorry to hear that! Thats disappointing! This recipe is not meant to be doubled
Katz says
Can I use Spelt Flour?
Renee Muller says
Sure!
Batsheva says
great recipe! made it a couple o years running now!
made 3 half loaf tins
brushed honey on it straight after it came out the oven and spread it with a pastry brush makes the top nice and sticky
thank you so much Between Carpools!
sara says
Can I mix by hand?
Katz says
Thanks! I made it came out delicious!!
AV says
Can I make this recipe as honey cupcakes?