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Recipe by Dalya Rubin

Easy and Moist Honey Cake

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Parve Parve
Easy Easy
12 Servings
Allergens
1 Hour, 20 Minutes
Diets

Goodbye to boring dry honey cake and hello moist and flavorful honey cake! Thanks to Manischewitz, we’ve created the perfect honey cake recipe for your Rosh Hashanah table this year. We promise you will love it! Made simply in under 15 minutes hands-on time, we hope this will be your go-to honey cake recipe for years to come.

 

Yields: two loaf cakes or one 9×13 inch cake

Ingredients

Easy Moist Honey Cake

  • 1 cup boiling water

  • 1 tablespoon instant espresso coffee granules

  • 3 and 1/2 cups (420 grams) Mishpacha All Purpose Flour

  • 1 tablespoon baking powder

  • 1 and 1/2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 1 tablespoon Gefen Ground Cinnamon

  • 3/4 teaspoon nutmeg (optional)

  • 1 cup (200 grams) granulated sugar

  • 1/2 cup (110 grams) dark or light brown sugar, packed

  • 1 cup (225 grams) vegetable oil or canola oil

  • 1 and 1/2 cups (510 grams) Manischewitz Honey

  • 4 large eggs, at room temperature

  • 2 teaspoons vanilla extract

  • 1/2 cup (120 grams) orange juice

Directions

Prepare the Honey Cake

1.

Preheat the oven to 350 degrees Fahrenheit and grease the baking pan(s) with baking spray & line with Gefen Parchment Paper. Set aside.

2.

In a liquid measuring cup, mix boiling water with espresso powder just until dissolved. Set aside.

3.

In a large bowl, whisk together the dry ingredients including the flour, baking powder, baking soda, salt, cinnamon, nutmeg, granulated sugar, and brown sugar.

4.

Next, in a medium bowl, whisk together the oil, honey, eggs, vanilla extract and orange juice. Mix until it just starts to come together.

5.

Pour the liquid mixture over the dry ingredients and mix just until it becomes lumpy.

6.

Then, add in the water-espresso mixture (it’s ok if it’s still hot) and whisk the batter until everything is combined and no lumps remain. Don’t overmix otherwise the batter can become tough.

7.

Divide the batter evenly among the pan(s).

8.

Bake loaf cakes for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before slicing or icing.

Notes:

  – If you don’t have orange juice, swap for a dairy free milk or even water.   – If using loaf pans, this recipe will make two 9”x5” loaf pans or two 8.5”x4.5 loaf pans. The 8.5”x4.5” loaf pan will yield a slightly higher cake since it’s a smaller pan (as used/tested in my recipe).   – If baking in a 9×13 pan, check if a toothpick inserted into the center comes out clean at the 23-to-28-minute mark. It may need an extra 10 minutes though.

About

Sponsored by Manischewitz

Easy and Moist Honey Cake

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sorala atlas
sorala atlas
9 months ago

Can I make this in a Bundt pan ?

Question
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Raquel
Raquel
Reply to  sorala atlas
9 months ago

Yes, you should be able to.

michelle Schreiber
michelle Schreiber
1 year ago

Everyone loved it!
was really a amazing contribution to yom tov
Moist & soft as described perfect as a desert paired with some fruit or a snack while reading on the couch!

Making more for sukkos!

michelle Schreiber
michelle Schreiber
1 year ago

Everyone loved it!
was really a amazing contribution to yom tov
Moist & soft as described perfect as a desert paired with some fruit or a snack while reading on the couch!

Making more for sukkos!

AS
AS
1 year ago

I made this twice, firstly in 2 loaf pans, then I tried in a 9×13. Both times it didn’t cook inside and remained a stodgy wet consistency. They were inedible and unfortunately had to be thrown out. There must be something wrong with this recipe.