honey cake

From: Amanda in Aberdeen

On Sep 13, 2007

This is the first Honey Cake I've ever made for Rosh Hashana, I was surprised to see I had all of the required ingredients on hand, the honey I used was Scottish Heather honey and Blossom Honey. I was concerned with how the cake would turn out as I had to bake it in two round pans as I don't have a bundt pan. It wanted to stick a bit but I think that was my fault...I put apricot jam between the two layers and the cake tastes even better from the fridge today! Thanks! This is a keeper.

From: Charmie777

On Apr 26, 2007

This is delicious!!!! I made this today for a class on the Jewish Holidays (today is Rosh Hashanah). Perfect!!! I made it in a 13x9 pan and it worked just fine!!! Thanks Chia!

From: LillyZackMom

On Sep 27, 2006

I made this for Rosh Hashanah and it was VERY good! I made a few changes - instead of 1c sugar, I used 1/3c Splenda and 2/3c sugar. Instead of 1c oil, I used 1/2c oil and 1/2c unsweetened applesauce. And I upped the honey to 1 1/3c. It baked in my bundt pan for 60 minutes. It was VERY GOOD! Since there were only 4 of us for dinner, there were leftovers. I cut the leftover cake into slices & wrapped them individually. They freeze WONDERFULLY! I think next time I make this I will omit the coffee (maybe replace w/orange juice??) and add some chocolate chips. Thanks for sharing!

From: Ducky

On Sep 22, 2004

Very nice honey cake. I made 4 (a couple of test ones) for Rosh Hashana and they were enjoyed by all. The flavor seems to be a cross between honey cake and spice cake. It seemed a bit dry as written so subsequent cakes were made with 1 1/4 or 1 1/3 C honey and the cakes were done in my oven at about 45 minutes. I used ground cloves. This is so easy, I think I could now do it in my sleep.