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Parve
Easy
1 Hour
Diets 
I’ll be honest, I did not enjoy honey cake as a child. It did seem sacrilegious to not have some honey cake over the Yom Tov season, but I always found it too dense and sweet. Then I came up with this light and airy version, and the tartness from the orange zest balances out the sweetness well. Now the only problem is that we’re enjoying this one too much. Yields 2 loaf cakes
2 and 1/2 cups Mishpacha Flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup oil
2/3 cup Gefen Honey
1/2 cup sugar
3/4 cup light brown sugar
2 eggs
2 teaspoons Gefen Vanilla Extract
1 cup orange juice
1/4 teaspoon Gefen Allspice
zest of 1 orange
2 cups Gefen Confectioners’ Sugar
1/2 teaspoon orange zest
2 and 1/2 tablespoons orange juice
1/2 tablespoon oil
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two nine-and-a-half- by three-and-a-half-inch (24- x nine-centimeter) loaf pans with Gefen Parchment Paper.
In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
Add oil, honey, sugars, eggs, vanilla, juice, and allspice. Combine just until all ingredients are incorporated. Stir in orange zest.
Divide batter between the two pans. Bake for 40–45 minutes, or until a toothpick stuck in the center comes out clean. Allow to cool.
In a small bowl, mix together all frosting ingredients until smooth. Pour over cooled cakes. Garnish with fresh fruit slices, if desired.
Food and Prop Styling by Mindy Rubin
Photography by Felicia Perretti
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