Honey Cake Recipe

Honey Cake Recipe
Date Uploaded: 
Tuesday 1st September 2015

Honey Cake has its culinary issues, it has a tendency to dry up or be cloyingly sweet. The recipe below just works, for reasons that I can hardly understand, but in this instance let’s put it down to a special Rosh Hashanah alchemy.


540 grams plain flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
1 teaspoon ground ginger
240 ml. vegetable oil
340 grams honey
300 grams granulated sugar
100 grams brown sugar
3 eggs
1 teaspoon vanilla extract
240 ml strong tea
120 ml fresh orange juice
60 ml whisky 


Grease two 8 by 4 1/2-inch loaf pans, set aside. 

Preheat the oven to 180°C. 

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the centre and add the oil, honey, sugars, eggs, vanilla, tea, orange juice, and whisky. 

Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl. 

Spoon the batter into the prepared pans. Place the cake pans on a baking sheet and bake until the cake springs back when you touch it gently in the centre, about 45 to 55 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed. 

Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.