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Greek Honey Cake

Greek Honey Cake

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
RUMOUR

RUMOUR

Very moist cake, often found at Greek food festivals.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 62.3g
  • 20%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.
  2. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.
  3. Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.
  4. For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.
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Reviews

bexieq
122

bexieq

10/12/2005

I've made this cake on several occasions and it was a hit each time. My only recommendation is to spare the honey dressing - if you use all that is recommended, you'll end up with honey soup with cake in it. I typically use about half of what is prepared.

TRIANA
66

TRIANA

10/22/2003

excellent quick cake .. just used fresh honey and and lemon juice for syrup.. dont like to boil honey, and cuts down sweetness by a cup off sugar

always_hungry
57

always_hungry

2/7/2010

This recipe was easy! I increased the amount of cinnamon to 1 tsp. The flavors remind me of baklava. The syrup was a little too sweet for my liking. Next time, I might reduce the amount of honey and sugar in half. This one is a keeper!

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