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Honey Cake:
Glaze:
Make Cake:
Sift dry ingredients and add to creamed mixture, alternating with coffee, mixing well after each addition.
Pour into greased 10"x17" baking pan. Bake at 350°F for 1 hour.
Make Glaze and Assembly:
Spoon on warm glaze while cake is still hot and let cool in pan.
Poster's Notes:
Check cake for doneness after 45 minutes. All that honey can easily burn. I use a glass pan and bake it at 325°F. Also, I have never been able to figure our what they mean by syrup consistency. When I boiled it to what I thought it would be, it was like candy crunch when it cooled atop the cake. Now I just boil it for a few minutes and then let it sit with the lemon rind in it for an hour or two. I reheat it before slowly spooning it over the cake, letting each layer of syrup absorb before continuing with more.
Posted by Sandra Glazier, Z'L
Nutritional Info Per Serving: N/A
1-3/4 cups sugar
1 cup butter
3 eggs
1 pound honey
5 cups flour
2-1/2 tsp. baking powder
2-1/2 tsp. baking soda
2 cups black coffee
1/2 cup honey
1/2 cup sugar
1/4 cup water
Peel from one large lemon
Cream butter and sugar. Add eggs and honey and mix well.
In a small heavy pan, combine and boil until of syrup consistency. Discard peel before spooning over hot cake.
All these wonderful honey cake recipes reminded me to share the one I adapted from one published in the Kansas City newspaper in the early 70s and have used ever since. It's a little different from the standard (using no spices) and is moist and tasty.