To be honest, if there is a full table full of desserts, I would not go for the honey cake–UNLESS it’s this one! There are so many times that I have attempted to eat honey cake and found it to be so dry, heavy, and hard to swallow. This recipe is the complete opposite. It is moist, light, and you won’t want to stop eating it. It is also all made in one bowl which is something I just love-less cleanup!
This cake is not only moist right out of the oven, but it gets better as it ages since honey tends to attract moisture. So you can make it ahead of time and it travels well (if needed)!
Rosh Hashanah, the Jewish New Year, is around the corner so what better time to make this honey cake. As it cooks in the oven, it will fill your home with an amazing aroma of spices and honey. I could not wait to get my hands on it when it was baking! You are probably aware that during Rosh Hashanah, honey is a key ingredient used in a lot of the foods served. Not only do we “dip the apple in the honey, make the Bracha loud and clear” but more importantly, honey symbolizes our hopes for a “sweet” new year.
I wish everyone a sweet new year!
one bowl moist honey cake
1 teaspoon baking soda
1 teaspoon baking powder
3 1/2 cup all purpose flour
1/2 teaspoon salt
3 teaspoons ground cinnamon
1/2 teaspoon ground all spice
1/2 teaspoon ground cloves
1 cup vegetable oil
1 cup honey
1/2 cup brown sugar
1 1/2 cups granulated sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
1 cup warm tea (or 1 cup coffee)
1/2 cup orange juice
1/4 cup whiskey
1/4 cup slivered almonds (optional)
This recipe is enough for one tube or bundt cake pan, or two 9 inch loaf pans. As you can see in the images above, I used a large heart-shaped bundt cake pan.
Preheat oven to 350°F and grease the pan that you will be using with margarine or cooking spray. Take one extra-large bowl and whisk together flour, baking powder, baking soda, salt, ground cinnamon, and ground cloves. Make a well in the middle of these dry ingredients and add the oil, honey, sugars, eggs, vanilla extract, warm tea/coffee, orange juice, and whiskey.
Mix together with an electric mixer on low-speed. Be careful not to splatter. Make sure to its well blended by scraping the bottom of the bowl a few times in between. Don’t fret if it the batter is liquidy, it is supposed to be that way.
Fill up the greased baking pan that you are using with the batter but be sure to leave at least one inch from the top because the cake will rise and you don’t want it to overflow. Add some slivered almonds to the top, if using.
Place the pan into the oven. I always place the cake pan onto a baking sheet to avoid burning the bottom of the cake and to promote even cooking but you don’t have to.
Bake for 60-70 minutes. You can test that the cake is ready in 2 ways: 1. Place a wooden skewer into the cake. If ready, it will come out clean. Or 2. Press the top of the cake–if it bounces back it is be ready.
You can add more honey to the top when serving if you want to be extra festive and make it extra sweet but it’s definitely not necessary or required.
Enjoy and please share any comments or questions you may have. I would love to see how yours turns out! Make sure to tag me @lizskosherkitchen if you share it on social media so I can see your masterpiece!