Mary Sue Milliken's Honey-Glazed Walnut Cake Recipe

Name: Mary Sue Milliken's Honey-Glazed Walnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter to coat cake pan; 1/4 cup all-purpose flour, plus enough to coat cake pan; 1 cup shelled walnuts; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 3/4 cup light brown sugar; 5 large eggs; 1/2 cup honey; 1/2 cup fresh orange juice; 1 teaspoon vanilla extract; 1/2 to 1 pint fresh strawberries, washed and hulled

Servings: persons

Butter to coat cake pan
1/4 cup all-purpose flour, plus enough to coat cake pan
1 cup shelled walnuts
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup light brown sugar
5 large eggs
1/2 cup honey
1/2 cup fresh orange juice
1 teaspoon vanilla extract
1/2 to 1 pint fresh strawberries, washed and hulled

1
Preheat oven to 350 degrees.
2
Butter and flour a nine-inch round cake plan.
3
Place flour, walnuts, baking powder, salt and cinnamon in a food processor and blend until finely chopped.
4
Add brown sugar and eggs and process until smooth.
5
Pour batter into cake pan.
6
Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
7
Remove to rack and cool in pan for five minutes.
8
Turn cake out of pan and cool completely on rack.
9
Combine honey, orange juice and vanilla in small saucepan over medium high heat and bring to boil.
10
Poke cooled cake all over with toothpick and brush liberally with glaze.
11
Slice cake and serve the berries on the side.

672

kcal

Calories

Fat

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.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 12 ingredients. The key ingredients include: Butter to coat cake pan, 1/4 cup all-purpose flour, plus enough to coat cake pan, 1 cup shelled walnuts, 2 teaspoons baking powder, and more.

Yes, Mary Sue Milliken's Honey-Glazed Walnut 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!

Mary Sue Milliken's Honey-Glazed Walnut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions