1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (117g) Recipe makes 15 servings |
||
| Calories 394 | ||
| Calories from Fat 144 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.1g | 24% | |
| Saturated Fat 2.6g | 13% | |
| Monounsaturated Fat 6.8g | ||
| Polyunsaturated Fat 5.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 56mg | 18% | |
| Sodium 135mg | 5% | |
| Potassium 74mg | 2% | |
| Total Carbohydrate 60.9g | 20% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 41.3g | ||
| Protein 4.4g | 8% | |
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Ingredients
- 4 eggs
- 1 cup sugar
- 1 cup oil
- 1 1/2 cups honey
- 3 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup coffee (cold)
Directions
1
Beat the eggs well, add sugar and beat at high speed until light & creamy.2
Add oil and honey, beating at medium speed until well blended.3
Combine dry ingredients and add to mixture alternately with coffee.4
Pour into an ungreased 10" tube pan.5
Bake at 350º for 15 minutes, then reduce heat to 325 degrees and bake for one hour longer.6
When cake is done, invert and cool completely before removing from pan.7
If it sticks before removing pan, run a knife around the edges to loosen.
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- Course > Desserts > Cakes
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Number of Servings > For Large Groups
- Occasion > Gifts
- Occasion > Brunch
- Occasion > To Go... > Potluck
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: twissis
On Mar 27, 2008
Made for the Mar Photo Forum Challenge (using coffee), this is an excellent cake using a unique combo of ingredients. Using no butter or milk, it is great for the dairy/lactose intolerant. A coffee flavor is very subtle (if there at all), but the honey flavor shines! DH used whipped cream (always does) & I dusted it w/a bit of powd sugar, but plain was just as good. I had to cook it longer than stated, but think I know why. Honey here is unlike honey in the U.S. It is solid at rm temp & has to be heated to measure. I think that created a denser cake batter that required extra baking time. It stuck a bit on 1 side as I removed it from my bundt baking form, but a diff pan choice may fix that. I would say Thx Chef Gone but you will always be Chef Mommie to me. Loved this cake! 
From: Maryland Jim
On Jun 22, 2007
This is a very nice cake. Since I am not the sweets eater in my house, the comments are those of others. My DW said it was OK, she loves chocolate and icing, so this comment does surprise me. My DS and his girl friend really liked it and ate almost 1/2 the cake. That means something. I will most likely make this again and use it at church since I do beleive it to be very easy and tasty. Thanks.
From: katew
On Jun 20, 2007
This is a lovely cake and the colour is glorious but i think I overbaked mine just a weeny bit and I am worried it may dry out. i think I will put a honey frosting on it and the girls will love it for afternoon tea that is if DS has left any - the aroma while it was baking was wonderful and I will make it again soon and watch it more carefully.Made for ZWT 3.
From: KITTENCAL
On Sep 5, 2006
This cake is really good, I used 1 cup cold instant expresso coffee for this and increased the cinnamon to 2 teaspoons, one of the better honey cakes I have tryed, thanks for sharing Chef Mommie!...Kitten
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