Honey Cake

cake, quick breads and tea cakes

I know it’s not Rosh Hashannah (Jewish New Year), but I could not resist the urge to make honey cake when I received my delivery of local treats this week, which included; fresh eggs, spreadable goat cheese, cold-pressed olive oil, and raw honey. This honey obviously stands perfectly well on its own, spread onto toast or stirred into hot tea, but considering that little tea breads and cakes are a large part of our diet, I immediately combed through my cookbooks in search of a promising-looking recipe.

These cakes are moist, not too dense, and richly flavored with the help of brewed coffee and amaretto liqueur. I like to make them in mini-pans and give one to someone we love. Honey cake is a treat best shared.

Honey  Cake,  adapted from Gourmet Today

Makes 3 mini cakes or one 9 x 5 inch cake.

1 cup all purpose flour

3/4 cup whole wheat flour

3/4 tsp baking soda

1/2 tsp baking powder

3/4 tap salt

1 tsp ground cinnamon

1 tsp freshly grated ginger (best to keep a knob of ginger in the freezer for easy grating)

1/2 cup honey (use the best quality that you can find)

1/3 cup vegetable oil (I use canola)

1/3 cup goat/cow yogurt

1/2 cup strongly brewed coffee (you could also use chai tea)

2 large eggs

1/4 cup packed brown sugar

2 Tbs amaretto liqueur (the original recipe suggests using whiskey or bourbon, and you can also use brandy– whatever amber-colored alcohol you have on hand should be fine)

Put a rack in the middle of the oven and preheat to 350°F /175°C. Oil a 9 x 5 inch loaf pan, or 3 mini loaf pans, with oil and dust with flour, tapping out the excess.

In a medium bowl, whisk together flours, baking soda and powder, salt, and spices– including fresh ginger,

In another bowl add the oil, yogurt, coffee, and honey. Mix well.

In a large bowl, either with an electric hand mixer or a whisk, beat the eggs and brown sugar together for a few minutes.

Add the honey mixture and the amaretto to the egg mixture and mix well, then add the flour until just combined.

Pour into prepared pan(s) and bake for ~30 minutes (it may take less time if you are using mini pans, so keep an eye on them).

2 thoughts on “Honey Cake

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