Easy and moist honey cake. A classic dessert for a sweet new year or the perfect treat to have with a cup of tea. It is very easy to make! All you need to do is process all the ingredients in a food processor and throw it in the oven to bake. This cake is very moist and tastes even better a day after it’s made. It is parve (non-dairy) and perfect for your Rosh Hashanah dinner menu.
Flour: All-purpose regular flour is perfect for this cake recipe.
Baking powder: Baking powder is what is going to make our cake rise.
Honey: The star of the dish. Use good quality tasting honey so that you get that flavor to shine in this tea cake.
Tea: A strong cup of tea. Use 3 tea bags in 1 cup of boiling water. Ideal teas for this recipe are black, Earl Grey, and Chai.
Orange zest (optional): A pinch of orange zest magically enhances the honey flavor in the cake. Recommended, but not the end of the world if you skip it.
TIPS FOR SUCCESS:
Tip 1: I highly recommend making this cake 1-2 days ahead of time. It will taste better, and the flavors will be stronger. Keep it in the fridge but serve at room temperature.
Tip 2: Line your baking pan with parchment paper! This step helps the cake to release easily from the pan.
Tip 3: You can bake this cake in a bundt pan, mini loaf pans, or cupcakes. The critical thing to remember is not to fill the pan over 3/4 complete and to adjust the baking time. You will need less time for a wider cake.
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Classic Honey Cake
For the cake:
- 1 cup (200 grams) granulated sugar
- 1 cup (360 grams) honey
- 3 large eggs
- 3/4 cup (180 ml) canola oil
- 2 1/2 cups (350 grams) all-purpose flour+ a little more for dusting
- 1 1/2 teaspoon (15 grams) baking powder
- 1 cup (240 ml) strong hot tea (black/Earl grey/chai/cinnamon)
- a dash of salt
- *Optional* 1 pinch orange zest
- oil or butter for greasing the pan
- powdered sugar
- Grease two loaf pans. Line the pans with parchment and grease the parchment. Dust the pans with flour.
- Preheat the oven to 320°F/160°C.
- In a food processor, put sugar, honey, eggs, oil, orange zest, and salt. Process to a uniform mixture (about 30 seconds).
- Mix baking powder and flour thoroughly, then add to the mixer, processing for a few seconds to combine.
- Carefully pour the boiling tea while the motor is running (through the sleeve of the lid) and process for just another few seconds to a uniform mixture.
- Pour into the greased pans (batter is going to be very runny).
- Bake for 45-60 minutes until the cake is puffed and browned and a toothpick inserted in the middle comes out with a few crumbs.
- Let the cake cool completely, and dust with powdered sugar.
- Keep refrigerated for up to 5 days. It will be finished for sure long before that!