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Honey Cake I

Honey Cake I

Suzanne Stull

This is an old German recipe. The cake improves with aging, so bake several days ahead.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Mix coffee in hot water, and then cool.
  2. In a large bowl, beat the yolks with the sugar until creamy. Add the oil and then the honey, beating after each addition. Beat until the mixture is smooth and creamy.
  3. Sift and then measure 3 cups of flour. Combine with salt, baking powder, baking soda, and spices. Add these dry ingredients alternately with the coffee to the honey mixture, stirring only until blended. Do not overmix.
  4. Whip egg whites until stiff. Fold in three additions into the batter. Pour into 2 greased 8 inch square pans.
  5. Bake at 325 degrees F (165 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the middle of cake comes out clean.
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Reviews

JDBENNETT
41
9/26/2003

Very light and yummy, different than those heavy honey cakes. On a practical note, if you have only one mixer like I do (I have a KitchenAid), beat the egg whites first, set them aside, then mix up the batter. You'll have the egg whites to add as the recipe instructs.

MONKEYBRAIN
14
9/26/2003

I made this for my boyfriend's grandmother for a holiday dinner. She loved it. I prefer a honey cake with a soaking syrup, but for what it is, this cake is perfect. Thank you Suzanne.

SOCCERJUDY
14
8/23/2003

This recipe made a big hit. It doesn't have the bitter taste usually associated with honey cakes. We loved it.