Honey Cake I Recipe

Name: Honey Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs, separated; 3/4 cup white sugar; 1 cup honey; 1/3 cup vegetable oil; 3 cups all-purpose flour; 1/2 teaspoon salt; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon ground cloves; 1/2 teaspoon ground allspice; 3 teaspoons instant coffee granules; 1 cup hot water

Servings: persons

4 eggs, separated
3/4 cup white sugar
1 cup honey
1/3 cup vegetable oil
3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
3 teaspoons instant coffee granules
1 cup hot water

1
Mix coffee in hot water, and then cool.
2
In a large bowl, beat the yolks with the sugar until creamy. Add the oil and then the honey, beating after each addition. Beat until the mixture is smooth and creamy.
3
Sift and then measure 3 cups of flour. Combine with salt, baking powder, baking soda, and spices. Add these dry ingredients alternately with the coffee to the honey mixture, stirring only until blended. Do not overmix.
4
Whip egg whites until stiff. Fold in three additions into the batter. Pour into 2 greased 8 inch square pans.
5
Bake at 325 degrees F (165 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the middle of cake comes out clean.

977

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 4 eggs, separated, 3/4 cup white sugar, 1 cup honey, 1/3 cup vegetable oil, and more.

Yes, Honey Cake I 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.

Honey Cake I

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