Honey of a Cake

Added to cake or cookies, drizzled on chicken or vegetables, cooked with carrots or used for dipping challah and apples, honey will be at the top of every shopping list during the Yom Tov season. The significance of honey in our Rosh Hashanah traditions is well known. In our efforts to uphold tradition, honey will find its way into everything from salad to dessert.

You have undoubtedly tried honey cake recipes from many sources and found that the textures vary widely from recipe to recipe. Of course, everyone has their favorite. You’ll want to try all of ours to choose your preferred style!

Dry, Fluffy Honey Cake

1 cup seltzer

1 teaspoon coffee granules

4 cups flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

5 eggs

1 cup sugar

2 cups honey

3/4 cup oil

1 teaspoon pure vanilla extract

Preheat oven to 350°F. Grease and flour three 8-inch loaf pans.

Dissolve coffee in seltzer and set aside. Combine flour with baking powder, baking soda, cinnamon and salt. In the bowl of an electric mixer, beat eggs, sugar and honey until light and fluffy. Add oil and vanilla and mix to combine. Add remaining ingredients, alternating between dry ingredients and dissolved coffee. Mix until just combined. Divide batter evenly among prepared pans.

Bake for 35–40 minutes or until a toothpick inserted in the center of cake comes out dry. Cool and serve.

Moist, Fluffy Honey Cake

1 1/4 cups water

1 tablespoon coffee granules

1 teaspoon cinnamon

3 cups flour

1 1/2 teaspoons baking soda

6 eggs, separated

2 cups sugar, divided

1 cup honey

3/4 cup oil

Preheat oven to 350°F. Grease and flour three 10-inch loaf pans.

Dissolve coffee in water; set aside. Combine flour with baking soda and cinnamon.

In the bowl of electric mixer, beat egg yolks with 1 cup sugar until light and fluffy. Add honey and then add oil. Add remaining ingredients by alternating the flour mixture with the coffee. Mix after each addition. Set aside.

In a clean bowl, beat egg whites until soft peaks form. Slowly add remaining sugar until you have firm peaks.

Fold the whites into the yolk mixture. Divide batter evenly among three 10-inch loaf pans. Bake for one hour or until a toothpick inserted in the center of cake comes out clean. Remove from oven and cool.

Moist, Dense Honey Cake

1 cup water

2 teaspoons coffee granules

3 cups flour

1 teaspoon baking soda

1 1/4 teaspoons baking powder

6 eggs, separated

1 cup sugar, divided

1 cup honey

1/3 cup oil

1/4 cup orange juice

1/4 cup whiskey

1 teaspoon vanilla

Preheat oven to 350°F. Have ready a full-size tube pan or three 8-inch loaf pans. Do not grease them.

Dissolve coffee in water; set aside. Combine flour with baking soda and baking powder.

In the bowl of electric mixer, beat egg yolks with 1/2 cup sugar, honey and oil for 10 minutes, until light and frothy. Add orange juice, whiskey and vanilla. Add dry ingredients and dissolved coffee, alternating between the two and mixing slowly between each addition. Set aside. In a clean bowl, beat egg whites until soft peaks form. Slowly add remaining 1/2 cup sugar and continue beating until you have firm peaks.

Fold the whites into the yolk mixture. Pour batter into the ungreased tube pan or loaf pans. Bake for 1 hour or until a toothpick inserted in the center of cake comes out clean. Remove from oven and cool.

Wishing you a shanah tovah!