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The Whole Foods Kosher kitchen

Orange Honey Cake Recipe

Posted on 1st of September, 2010 by Lévana

I actually succeed in turning quite a few people on to my honey cake. Mine is moist and spicy and easy to love; I trust it will make you forget all the indignities of past dried-out and brittle honey cakes

A little kitschy, right? Just this once, please!

I actually succeed in turning quite a few people on to my honey cake. Mine is moist and spicy and easy to love; I trust it will make you forget all the indignities of past dried-out and brittle honey cakes. I make it several ways, all scrumptious, but this is one of my favorite. The secret ingredient, orange marmalade, was shared by my dear friend Leah.

Ingredients:

1 cup oil

2/3 cup brown sugar or sucanat

1 cup honey

1 cup orange marmalade, try your best for all-fruit

4 eggs

3/4 cup strong coffee at room temperature

3 tablespoons rum or brandy

3 cups flour: all purpose, whole wheat pastry or spelt (spelt my favorite)

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon each cinnamon, allspice and ginger

1/2 cup sliced almonds (optional)

Instructions:

Preheat the oven to 350 degrees

Whisk the first set of ingredients in a food processor.

Mix the second set of ingredients in a bowl, and add in 3 additions to the egg mixture, using the pulse button, mixing each time only until combined. if you are adding the almonds, fold them in by hand with a spoon.

Pour the batter into a greased tube pan or 10 inch pan, or 11×14 inch pan, and bake 1 hour, or a little longer, until a knife inserted in the center comes out clean. Invert on a rack to cool.

* The above cake was created using my recipe by my friend Helen Schwimmer. How fabulous is that honey cake mold!?

Filed under: Cake Recipes, Dessert Recipes, Holiday Dessert Recipes, Honey Cake Recipes, Honey Recipes, Kosher Food, Kosher Ingredients, Kosher Recipes, Orange Marmalade Recipes, Orange Recipes, Pareve Cake Recipes, Pareve Recipes, Recipes, Rosh Hashana Recipes, Vegetarian Recipes

15 Responses

  1. CS, on Said:

    I attended last Monday night’s demo and took back a slice of this cake for SYR, my co-blogger, she’s never been a fan of honey cake, but she raved about this one.

    Everything SYR ever thought she disliked, Lévana’s cooking magic manages to change her mind… time and again!

    Reply
    • Lévana, on Said:

      I have received many messages this week from readers telling me I have cured their honey-cake phobia. I’m so glad! No charge for the consultation:-)

    • Lévana, on Said:

      I wouldn’t! The bitterness of the marmalade is a great counterpoint to the honey. That contrast wouldn’t bs there with the apricot preserves. I do love apricot jan, only not for this dessert:-)

  2. Beth Bross, on Said:

    I made your orange honey cake recipe for Rosh Hashana & got wonderful comments as to how good it was. It reminded us all of the excellent honey cakes of our childhood. Would I be able to put candied fruit into the batter without spoiling the given recipe? Thank you so much for sharing this amazing recipe with us.

    Reply
  3. Lévana, on Said:

    Hi Beth, isn’t this cake the best? No, please don’t add or subtract anything from it: I developed this recipe, just as I do all my recipes, and I can tell you this one has a real delicate balance , and gave me a really hard time, I was delighted when I finally hit the spot.
    Looking to include candied fruit in a cake? Then add them to my tropical fruit cake, recipe on this blog, here you go http://www.levanacooks.com/tropical-fruit-cake-recipe/ . this one I know for sure, although it is delicious as it is, will not suffer from the additions. Let me know how it comes out :-)

    Reply
    • Lévana, on Said:

      Yehudis, no, wouldn’t take the exact same recipe and substitute GF flour. If you are just playing around with GF, I would say this is not a good recipe to start with. That said, there are ways to tweak this recipe to make GF muffins (not a cake) out of it, I would need to play around with it. If really and truly you must use GF flour, the first good “tutorial” I would recommend is my chapter on all muffins and quickbreads in my new cookbook, which makes enormous previsions for our GF friends, plus those recipes are all tried and true, tested and retested. Here’s the link to my book http://www.levanacooks.com/cookbooks/ I also have a nice chapter right here on my blog, take a look http://www.levanacooks.com/muffin-recipes-all-variations/

    • Lévana, on Said:

      Liz I don’t have one. A friend made my cake in her mold and sent me the picture. She said she just got it online. How was your Yom Tov? xoxoxo

    • Olga Altman, on Said:

      This cake is great.Will do it for coming Rosh Hashanah(big success last year)
      The form is from “Nordicware Bakewere”,i ordered one today.

  4. Yehudis, on Said:

    I just read your amazing, detailed response, re: the GF variation, to my husband, because I was telling him how incredible it is that you provide such attentive feedback to your fans!! Thank you so much. I was stuck, not wanting to use any other recipe for honey cake, so I used the GF flour along with your suggestions. It was a huge hit, and no one could believe it was GF (although it was obvious to me b/c of the texture). I am not sure if its outcome would necessarily have received your personal seal of approval but the fact that it disappeared was great (a double batch!), and I will continue to try to refine my GF baking techniques. I do it at times when we have GF guests to accomodate. Thank you again, Levana!

    Reply
  5. Susan Schaffer, on Said:

    Your honey cake is my oven as I write. I realized that I omitted the sugar. Is there a glaze you would suggest, incase I need that extra flavor.
    So far it looks great.

    Reply
    • Lévana, on Said:

      Susan wondering if it might not be simpler to make another cake. I know it’s upsetting. In a pinch, melt the sugar with little water or orange juice and cook it a couple minutes, until it look syrupy. Then prick the cake all over with a long toothpick or skewer, making sure you reach the bottom. Then pour the hot strip very slowly and evenly. Let me know if that worked!

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