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Classic Honey Cake

Classic Honey Cake

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3 Eggs
1 1/3 cups honey
1 1/2 cups sugar
1 cup strong black coffee
2 tsps. Baking powder
3 Tbsps. Margarine, softened
1 tsp. Baking soda
4 cups flour
1 tsp cinnamon

Preheat oven to 325.

Grease and flour a 9 by 13-inch cake pan.

In a large mixer bowl, beat eggs and honey together. Add sugar and mix again. Mix coffee with baking powder, and then add with margarine to the egg mixture. Add baking soda, flour, and cinnamon and beat together well.

Pour into greased cake pan. Bake for 55 minutes to an hour.

USE: 9 X 13-inch cake pan
YIELDS: 1 cake

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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Discussion (59)
November 6, 2013
I need some suggestions on my dry honey cake. None of my ingredients are expired (baking soda and powder). I used a metal 9x13 cake pan. After 25 minutes the toothpick test indicated not ready. At 42 mins (less than the 55 suggested) the cake was over done. Different ovens different temps? My cake did not rise that much, certainly not like lava from a volcano! What if I used a glass pan? Also I noticed that the photo used for the honey cake appears to be a loaf size. If I had used that maybe the mixture would not dry out so quickly. I dunked my cake and it was tasty. Any suggestions? Thank you.
Anonymous
vero, usa
jlconline.org
October 17, 2013
i would like to talk to the lady Joanna from wadsworth, ohio. I just watched the movie "a woman called golda and there is mention of honey cake in the movie thus my search for THE recipe she used and came across this site and saw a Joanna from wadsworth ohio. I was born and raised in wadsworth in l942 and married guy hall in 1961. my brother and sister also.
alice f. morgan.
green bay, wisconsin
September 18, 2013
BEWARE - The cake batter rises like lava from a volcano. Use the correct pan.
I don't have a 9x13 inch cake pan. If I fill the pans I have (paper disposable cake pans available all over Israel) more than 1/2 to 2/3 the batter overflows all over the baking pan.

Also always use parchment paper under the baking pan.
ronald spiegel
Israel
September 3, 2013
Substitute for flour
Flour: can we substitute almond or coconut flour?
Anonymous
Sharon
September 17, 2012
honey cake
First Honey Cake! Super excited! I think the coffee is what helps add the nice, dark color. :-)
Joanna
Wadsworth, OH
September 16, 2012
Honey Cake
This cake is so yummy. I was a little confused about the coffee part but just made instant with cold water and apparently that was right because the cake came out perfect. Best honey cake I've tasted in a long time.
Monique Sokol
Albuquerque, NM
September 16, 2012
trandtion
it is condsidered rude to change the recipe slightly? like adding raisins?
Kristy
Hampstead, MD
September 5, 2012
Honey cake
Why if it's a traditional recipe, we use coffee? Did they drink coffee in biblical time?
Brenda
younsgtown , ohio
August 22, 2012
Honey Cake
I remember my grandmother baking honey cakes. I remember the smell of it as it was baking. I knew this was an important recipe because of the care with which she made it. My grandmother did not bake from recipes. I do not remember everything that she put in it, but, I know there were several eggs and possibly butter involved in my grandmother's recipe. The apple sauce would definitely be a good substitution that would coincide with the memories I have of the fragrance of this cake. The taste of her honey cake was out-of-this-world. It is one of my deepest memories of my grandmother.
Cindy B
Florissant, MO/USA
October 19, 2011
Mixer
Do I prepare this by hand with a mixing spoon or in the electric mixer?
Leah kalati
Hong kong, China
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