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    You are in: Home / Baking / Favorite Honey Cake Recipe
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    Favorite Honey Cake

    Favorite Honey Cake. Photo by chia

    1/1 Photo of Favorite Honey Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Tante B's Note:

    Every year come September I always get requests for my Honey Cake recipe.Half of the Mother's in my older son's class have been making it for years! If you like a moist Honey Cake and a super easy recipe - this is it!I originally got this recipe from one of my nieces and adapted it.

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    Units: US | Metric


    1. 1
      In a large mixing bowl, mix together the eggs, honey, sugar and oil until well blended. Tip: Measure the oil first and use the same measuring cup for the honey- it will slide right out!
    2. 2
      In a separate bowl combine the remaining dry ingredients.
    3. 3
      Add approximately 1/3 of the dry ingrdients to the honey mixture. Mix.
    4. 4
      Add 1/3 of the coffee. Mix.
    5. 5
      Repeat process, adding 1/3 dry ingredients and 1/3 coffee until everything is mixed together.
    6. 6
      Grease a baking form/pan (I use a Silicon Kugelhopf form, 16cm high & 24cm wide, which makes a beautiful presentation) with margarine and coat with coconut flakes.
    7. 7
      Pour batter into form.
    8. 8
      Bake at 350 degrees Fahrenheit for approximately 1 hour.(Baking time varies depending upon what form you use.Check that toothpick comes out clean - if crumbs are on it, that's fine)

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    Ratings & Reviews:

    • on September 21, 2009


      This was really, really good! I made some adjustments, as we cannot have eggs or coca due to allergies. I replaced the 2 eggs with 2 T. egg replacer and 4 T. of water. Whip the water and egg replacer till fluffy, and add the rest of the ingredients as directed. It took less then 1 hour to bake, and came out better in a loaf pan then it did in my mini silicon bunt pan.

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    • on January 21, 2009


      Be careful! The bottom of mine burned at 28 minutes and I probably could have taken it out at 20 minutes - extremely far from the 1 hour or so in the recipe (I used a 8 1/2" x 11 1/2" silicone pan). Also, I had no coconut as the coconut was not in the ingredient list or in the picture so I failed to buy it ahead of time. The cake was very moist even though I had 'overcooked' it. Fluffy and moist for sure! If I made it again, I think I would like to add more chocolate (it was barely chocolate in flavor and nothing like the dark color of the available picture) and plan ahead for a frosting. Maybe try a different coffee too. I liked it well enough, but my friend loved it! Great with a ginger oolong tea (in fact, I am thinking of adding some ground ginger to this cake next time as well)! [Made & Reviewed for Alphabet Soup Tag 1/20/09] UPDATE: As another reviewer mentioned, this is actually much better the next day and goes well with a breakfast tea. So much so, that I would plan the making of this at least the night before desiring to serve it.

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    • on September 22, 2006


      First cake I ever baked from scratch and it was a total success. My family was amazed and delighted when I showed up with this delicious honey cake. Mine took only about 45 minutes to totally bake - so check in during that recommended hour of baking time.

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    Nutritional Facts for Favorite Honey Cake

    Serving Size: 1 (73 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 231.5
    Calories from Fat 76
    Total Fat 8.4 g
    Saturated Fat 1.2 g
    Cholesterol 26.4 mg
    Sodium 111.3 mg
    Total Carbohydrate 37.8 g
    Dietary Fiber 0.5 g
    Sugars 25.6 g
    Protein 2.4 g

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