Jewish Honey Cake

Print Recipe

5 from 3 votes

A prize-winning recipe for this sweet and fragrant cake which encapsulates culture and tradition.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American, Australian, Jewish

Servings: servings

Calories: 86kcal

Author: Libby Hakim

Equipment

large cake tin (23 x 23 x 5cm)

Ingredients

4 eggs
¾ cup brown sugar (140 grams)
¾ cup vegetable oil (190ml)
¾ cup strong black tea or coffee, still warm (190ml)
1 ¼ cups honey (310ml)
350 grams SR flour (2 ⅓ cups) (or same amount of plain / all purpose flour + 5 teaspoons baking powder)
1 teaspoon cocoa
1 teaspoon cinnamon
1 teaspoon allspice

Instructions

Pre-heat oven to moderate (180 degrees celsius/355 degrees fahrenheit).
Grease cake tin and line with baking paper.
Beat eggs, oil and sugar until well combined.
Add honey and coffee/tea and beat on low speed until combined.
Add sifted dry ingredients, one third at a time, and fold into mixture using a spatula or wooden spoon.
Pour mixture (it will be quite runny compared to most cake batters) into the cake tin.
Bake for about one hour or until a rich, golden brown colour and top of cake feels springy when you gently touch it. Check cake after about half an hour and reduce temperature by 10 degrees if it seems to be browning too quickly.
Allow to cool for about 10 or 15 minutes before carefully turning cake out of tin and placing on a cooling tray to finish cooling completely.

Nutrition

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