Norwegian Honey Cake Recipe

Name: Norwegian Honey Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. sifted all-purpose flour; 1 c. raisins; 1 tsp. baking soda; 1/2 tsp. ground cloves; 1/2 tsp. ground cinnamon; 3 eggs; 2 1/3 c. sugar; 1 1/2 c. dairy sour cream; 2 Tbsp. honey; 3 Tbsp. grated orange rind

Servings: persons

1
Sprinkle 1 tablespoon flour over raisins in bowl; toss to coat.
2
Sift together remaining flour, baking soda, cloves and cinnamon.
3
Beat eggs and sugar in bowl until fluffy.
4
Beat in sour cream and honey.
5
Stir in flour mixture just until blended.
6
Add raisins and orange rind.
7
Pour into greased and floured 10-inch angel cake tube pan.
8
Bake in preheated slow oven (325u00b0) for 1 hour and 15 minutes or until cake pulls away from sides of pan and top springs back when lightly pressed.
9
Cool in pan on wire rack for 5 minutes.
10
Run knife around inner and outer edges of cake. Turn out onto wire rack; cool completely.
11
Store, covered, at room temperature overnight before cutting.
12
Sprinkle top with confectioners sugar (10x), if desired.

1726

kcal

Calories

Fat

336

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 10 ingredients. The key ingredients include: 4 c. sifted all-purpose flour, 1 c. raisins, 1 tsp. baking soda, 1/2 tsp. ground cloves, and more.

Yes, Norwegian 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.

Norwegian Honey Cake

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