Saturday, October 8, 2016

Honey Cake

Real, homemade, moist and full-bodied honey cake is not just for Jewish Rosh Hashanah! Try to make it and, perhaps, you'll be requested to make it every weekend.

Blog's Category: International, Kid's Favorite, Holidays


This year I've made three honey cakes for Rosh Hashanah - two, topped with almond, and one loaded with raisins per special order from Max, huge lover of raisin. Both kinds turned out exceptionally lovely, but my personal favorite was with raisins. If you like both, almonds and raisins, go for it - use them both.

It is one of those recipes, when you just throw together pantry ingredients and in a 30-40 minutes you have a cake. No chopping, no using too many bowls, no too much mess at all. Isn't it awesome?

Oh, yes, it is healthy. Olive oil, orange, eggs, raisin, almond, whiskey (!), honey.. What can possibly be wrong with this? May be a little too much sugary stuff in it to qualify as healthy dish. But common, it's all about portion control, right?

What is it?

Basic olive oil based cake batter is infused with a power-house ingredients such as honey, orange, whisky, brown sugar and some spices. 

Taste Description

The strangest thing about this recipe is, despite the fact it uses a lot of sweet stuff, honey and sugar, it is not overly sweet. It has beautiful comfortable sweetness, infused with an orange flavors and very subtle hint of a few spices. Whiskey, coffee, honey add a lot of character to the taste and texture of a cake. Raisins, almond are amazing players in this dance of flavors too. Nope, this cake doesn't need any frosting, icing or something like that -  it is moist and flooded with flavors and textures.

How to Serve

Serve cooled down. It will keep for a several days without fridge, sitting on your counter, covered with a plastic wrap.

Honey Cake

For 1 cake:

Dry ingredients:
  • 3.5 cups all-purpose flour
  • 1 tsp baking soda
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 3 tsp ground cinnamon
Wet ingredients:
  • 1 c vegetable oil
  • 1 c honey
  • 3 eggs
  • 1.5 c brown sugar
  • 1 tsp vanilla extract
  • 1/2 c very strong coffee, cold or cooled down to warm
  • 3 tbs whiskey
  • 1 medium orange, zest and juice
Additional ingredients:
  • 1/2 c almond slices
  • or/and 2 cups raisins

- Preheat oven to 350F.

- In two separate bowls mix together dry and wet ingredients.

- Combine wet and dry ingredients together.

- If using raisins, add them now ( no pre-soaking or rinsing needed) and stir.

- If using silicon forms, place form on a baking sheet first and then pour batter into a form. If not using silicon forms, use baking parchment paper for a bottom of your baking form and grease (oil) form as well.

- If using, sprinkle some almond flakes on top.

- Bake cake for 40-60 minutes, depending on a form you use. It is baked usually faster in a wider form. 

- It's done when top is dark-brown and wooden toothpick (or bamboo skewer) comes out dry. Enjoy!

In Pictures

Oops, I didn't make picture when I was adding raisins. Add them now, if using.

This cake was without raisins, but with almonds on top.

This one was with a lot of (and I mean it!) raisins.