Honey Cake

By Colette Rossant

Published September 20, 1986

Total Time
2 hours, plus cooling time
Rating
3(31)
Comments
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Featured in: FOOD; HOPE AND HONEY

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Ingredients

Yield:Fourteen to 16 servings

  • 3 cups sifted all-purpose flour

  • ½ teasoon salt

  • 1 teaspoon cinnamon

  • ⅛ teaspoon ground cloves

  • ½ teaspoon nutmeg

  • 1 teaspoon baking soda

  • 2 cups honey

  • 1 ½ cups orange juice

  • ½ cup shelled white pistachio nuts

  • ½ cup shelled walnuts

  • ½ cup raisins

  • ½ cup dried apricots, cut in bite-size pieces

  • 1 teaspoon unsalted margarine for greasing the baking pans

  • ¼ cup slivered almonds

Ingredient Substitution Guide
Nutritional analysis per serving (14 to 16 servings)

63 grams carbs; 303 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 2 grams fiber; 249 milligrams sodium; 5 grams protein; 42 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 350 degrees.

  2. Step 2

    In a large bowl, mix together all the dry ingredients. Set aside.

  3. Step 3

    In another bowl, mix together the honey, orange juice, the nuts except the almonds and the dried fruits.

  4. Step 4

    Add the orange juice-honey mixture to the flour. Mix well with a wooden spoon.

  5. Step 5

    Grease two 9-by-5-inch loaf pans with the margarine. Divide the batter evenly between the two pans.

  6. Step 6

    Sprinkle the almonds on top of the batter.

  7. Step 7

    Reduce the oven temperature to 325 degrees and bake for one hour and 45 minutes. Test to see if the cake is done by inserting a skewer in the center. If it comes out dry, the cake is done.

  8. Step 8

    Cool the cakes on a rack. Loosen the sides before unmolding.

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Ratings

3 out of 5
31 user ratings
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Comments

tim

I've made this every year since it first appeared in the magazine section in September, 1986. There's a step in my recipe (of course copied from the actual newspaper since there wasn't an internet as we now know it) that says to wrap and refrigerate for a week before eating. I think that might solve everyone's "rubbery".

Anna B

I made some substitutions - coconut for walnuts and dates for raisins. To be honest, I also added eggs and butter as per Ina Garten, but kept this flavor mixture and honey amount. Very nice, we all loved it.

tim

I've made this every year since it first appeared in the magazine section in September, 1986. There's a step in my recipe (of course copied from the actual newspaper since there wasn't an internet as we now know it) that says to wrap and refrigerate for a week before eating. I think that might solve everyone's "rubbery".

Una K

Just ok. Would not make again.Too rubbery. Needs eggs or something. Flavor was good and liked the apricots

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