The Best Honey Cake EVER

Honey cake is one of my favourite cakes in the history of ever, but I have never found the perfect recipe. And where do I go when I can’t find find the perfect recipe anywhere else? Why, Smitten Kitchen, of course.

Often honey cakes turn out too sweet, and too dry, or too spongey and not sweet enough. This recipe creates a decadently moist, and sweet cake, however it is not too sweet due to the addition of cinnamon, cloves and all spice. Sweet with a spicy twist- it’s sheer brilliance and a whole wad of deliciousness.

It’s quite simple to make too – so get on it readers!

**In Deb’s post, she said the cake fits into three loaf pans, however, mine fit into two perfectly.

Ingredients

3 1/2 cups plain flour
1 tsp baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup orange juice
1/4 cup rye or whiskey

Steps

1. Preheat oven to 180°C (350°F). Grease pans with non-stick cooking spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice.
3. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey.
4. Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter.
5. Spoon batter into prepared pans.
6. Place cake pans on two baking sheets, stacked together (so that the cakes bake properly with the bottom baking faster than the cake interior and top).
7. Bake until cake springs back when you gently touch the cake centre. Depending on what type of cake tin you use, it can be anywhere from 45-65 mins so be vigilant in checking.
8. Let cake stand fifteen minutes before removing from pan.
9. Gobble it all down.

THE VERDICT

Presenting the most moist and wonderful, sweetest yet deliciously flavoursome with spices and most decadent honey cake I’ve ever made.

It’s just yum yum yum, OK!?

If you’d like more of an orangey flavour, make fresh orange juice and use some orange zest. If you’re not a whiskey fan, then add a quarter cup more of OJ or tea/coffee.

Honey cake is traditionally eaten on Rosh Hashanah – the Jewish New Year – so for everyone celebrating this year, this is one cake you just can’t go past. Heck, even if you aren’t celebrating Jewish New Year – make a honey cake anyway! Spread the sweetness!

Happy Rosh Hashanah to everyone celebrating and enjoy all the sweetness of a new year!

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