Join me on my delicious journey revisiting American home cooking in the era before convenience foods became popular (1919 to 1955), as I bake and cook from old cookbooks and recipe cards of home cooks purchased at estate sales in Akron, Ohio, and other exotic locations.
Top 100 Cake Blog
Saturday, September 8, 2018
A Honey of a Honey Cake
I'm back! After a really long hiatus (insert life-got-in-the-way excuses here), I'm thrilled to present the easiest, most delicious honey cake ever. And just in time for Rosh Hashanah. Honey cake, the traditional holiday dessert to symbolize a sweet new year, has a deservedly bad reputation. It's often dry and dense. Even my grandmother's version was nearly inedible without a gallon of milk to wash it down. And she was a fabulous baker.
This recipe, however, is a winner. It is one of hundreds of recipes gifted to me a few years ago by the legendary Arthur Schwartz, and was sent to him by a listener who wrote: Now this is a honey cake! He'd given me a number of honey cake recipes, but I chose this one for its utter simplicity.
Start by beating the eggs and sugar until very, very light. Add in the honey and oil, then alternate adding the flour mixture and coffee. Begin and end with the dry ingredients.
The batter is very thin. Pour into a greased loaf pan. I just sprayed mine with Pam. It released pretty well, except for one small spot which, after I "repaired" it, was unnoticeable. You could line the greased pan with parchment if you want to ensure a complete release.
Bake for about an hour. The edges will look a bit well done, but test with a skewer to ensure the center is cooked.
Let it cool, then slice and serve. It's even better the second day!
Some of my tasters, Cheryl and Alex. Baby Stellan is too young to enjoy the cake, though he's trying to grab it! Cheryl declared he cake moist and delicious and Alex finished off the loaf. The DH especially enjoyed the caramelized edges.
The recipe, below. I followed it exactly. The nuts I used were blanched slivered almonds, a tribute to my grandmother who always decorated her cake with whole almonds across the top of the loaf, like buttons running the length of the cake.
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Looks scrumptious. Reminds me in appearance of the banana nut bread I used to bake.ReplyDelete
Hi there, John! Thanks for writing!Delete
Welcome back to your blog! I've also begun blogging again, this time just using my name - Clarebills.com instead of Nana Clare's Kitchen. At any rate, I suspect this cake is moist because it uses oil instead of butter. Looking forward to more of your posts.ReplyDelete
I'll check out your blog! I agree that oil is the secret ingredient to moist cakes. What one sacrifices in flavor, one reaps in moistness. Thanks for writing!Delete
Love your blog. So glad I found it. Have been reading it for about a year.
Sometimes with dark-colored baking pans that absorb heat, the outside edges of the cake will be over-browned before the center is set.
I usually reduce the oven temp by 25 degrees (in this case that would be 325F). That way the center of the cake will be cooked through without dark, hard edges.
Most baking recipes are tested with light-colored aluminum pans. Even cake mix recipes say to reduce oven temp with dark-colored pans.
I noticed your cake was slightly sunken in the middle which could mean it was not set or could also mean too much liquid in recipe.
I also seem to remember reading somewhere that recipes made with honey should be baked at a lower temp.
Just thought I would add my two cents as I have also been baking for years and have a degree in home ec.
Best regards (and glad you're back),
Thanks for writing, Carol Ann. Though I've made scads of sunken cakes, this one wasn't -- note the top pix. But will use your tips for future adventures!Delete
I'm glad you're back, Susan, and with Brooklyn treasures to boot.ReplyDelete