Honey Cake
Sweet, moist cake with warm spices and rich honey flavor
Ingredients
Instructions
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Prepare the ovenPreheat your oven to 350°F (175°C). Grease and flour a 10-inch (25cm) Bundt pan or tube pan, making sure to coat all the crevices.
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Warm the honey mixtureIn a small saucepan over low heat, warm the honey, sugar, and butter until the butter is melted and sugar is dissolved. Do not boil. Remove from heat and let cool for 10 minutes.
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Mix dry ingredientsIn a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg until well combined.
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Combine wet ingredientsIn a separate bowl, beat the eggs lightly. Slowly whisk in the cooled honey mixture, coffee, sour cream, and orange zest until smooth.
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Create the batterGradually add the wet ingredients to the dry ingredients, stirring gently with a wooden spoon or spatula until just combined. Do not overmix - a few small lumps are fine.
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Bake the cakePour the batter into the prepared pan. Sprinkle with sliced almonds if using. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
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Cool and serveAllow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. For the best flavor, wrap the cooled cake in plastic wrap and let it rest for 24 hours before serving.
Nutritional Information
385
Calories
per serving
6
Protein
g per serving
65
Carbohydrates
g per serving
12
Total Fat
g per serving
6
Saturated Fat
g per serving
1.5
Fiber
g per serving
45
Sugar
g per serving
320
Sodium
mg per serving
2
Vitamin C
mg per serving
2.5
Iron
mg per serving
Honey Cake is Also Known As
Medovik, Lekach, Jewish Honey Cake, Honigkuchen or Miodownik
