Honey Cake, Two Ways (sort of three ways)

For years, my go to honey cake was Rochelle Bernhardt’s recipe. Rich, moist, faintly spicy, with hints of orange and deep coffee undertones. Then, I strayed a bit, with the lighter tasting, spongier textured, mildly spiced Ukrainian Honey Cake. I’m giving you both recipes . . . . Your call.

Rochelle’s Mother’s Honey Cake
3 eggs
1 cup sugar
1 cup brewed coffee
1 cup honey
1 cup oil
zest from 1/2 an orange
zest from 1/2 a lemon
3 cups flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg (just a pinch, I’m not so into nutmeg)
1/8 tsp. cloves
1/2 tsp. ginger

Mix eggs and sugar, whipping light. Add sugar, coffee, honey, oil, and zests. Combine dry ingredients and then mix into the liquid ingredients. Bake in a greased tube pan at 350 degrees for an hour to an hour and a quarter.

Ukranian Honey Cake
Adapted from a recipe from Home Baking.

2 large eggs
1/2 cup sugar
1/2 cup honey
4 tablespoons corn or safflower oil
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon cinnamon
Pinch of salt
1/2 cup tepid coffee (warm water with 2 tsp. instant coffee powder)

Whip eggs with sugar until extremely light. The mixture should be very pale yellow and be about triple the volume of the unbeaten eggs. While still beating, drizzle in the honey. Then drizzle in the oil.

Combine the flour, baking powder, baking soda, salt, and cinnamon. Fold the flour mixture into the egg mixture alternately with the lukewarm coffee (1/3 flour, 1/2 coffee, 1/3 flour, 1/2 coffee, 1/3 flour). Try to keep as much volume as possible. Pour the batter into two greased 8×4 loaf pans or four mini loaf pans and bake at 350 degrees until done, about 50 minutes to one hour (about 40 minutes for the mini loaves, but check after a half hour).

Bonus: if you are not so into the taste of honey in cake, here is a faux honey cake recipe that uses caramel and tea to conjure the honey cake experience. I made this faux honey cake with this inspiration from Tzipporah Kreitzman.


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2 Responses to “Honey Cake, Two Ways (sort of three ways)”

  1. Isabelle Barry Says:

    Thank you for the numerous options you suggest.

  2. Other Blogs, Other Rosh Hashana Posts: Honey and Apple Cakes « Pragmatic Attic Says:

    […] all sound so good . . . but, I still made my honey cake, plus my Grandma’s Chocolate Applesauce Cake, and I am making my Apple Breton. I find it so […]

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