Honey Cake Recipe

Name: Honey Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1 cup (200 g) sugar; 1/2 cup (125 ml) light vegetable oil; Scant 1 cup (250 g) dark liquid honey; 2 tablespoons rum or brandy; 1/2 cup (125 ml) warm strong black coffee; 2 teaspoons baking powder; 1/2 teaspoon baking soda; A pinch of salt; 1 teaspoon cinnamon; 1/4 teaspoon powdered cloves; Grated zest of 1 orange; 2 cups (300 g) flour, plus extra to dust the dried fruit and nuts; 1/2 cup (50 g) coarsely chopped walnuts or slivered almonds; 1/3 cup (40 g) golden raisins

Servings: persons

2 eggs
1 cup (200 g) sugar
1/2 cup (125 ml) light vegetable oil
Scant 1 cup (250 g) dark liquid honey
2 tablespoons rum or brandy
1/2 cup (125 ml) warm strong black coffee
2 teaspoons baking powder
1/2 teaspoon baking soda
A pinch of salt
1 teaspoon cinnamon
1/4 teaspoon powdered cloves
Grated zest of 1 orange
2 cups (300 g) flour, plus extra to dust the dried fruit and nuts
1/2 cup (50 g) coarsely chopped walnuts or slivered almonds
1/3 cup (40 g) golden raisins

1
Beat the eggs with the sugar till pale and creamy.
2
Then beat in the oil, honey, brandy, and coffee.
3
Mix the baking powder, baking soda, salt, cinnamon, cloves, and orange zest with the flour.
4
Add gradually to the egg-and-honey mixture, beating vigorously to a smooth batter.
5
Dust the golden raisins and the walnuts or almonds with flour to prevent them from dropping to the bottom of the cake, and stir them into the batter.
6
Line a 9-inch (24-cm) pan with greaseproof paper or with foil, brushed with oil and dusted with flour, and pour in the batter.
7
Or divide between 2 9-by-5-inch (24-by-13-cm) loaf pans.
8
Bake the large cake in a preheated 350F (180C) oven for 1 1/4 hours, or longer, until firm and brown on top, and the smaller ones for 1 hour.

858

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 eggs, 1 cup (200 g) sugar, 1/2 cup (125 ml) light vegetable oil, Scant 1 cup (250 g) dark liquid honey, and more.

Yes, Honey Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Honey Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions