Holiday Honey Cake Recipe
Holiday Honey Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Thirty-five years ago, I gave a friend of mine a platter of my assorted home-baked Christmas cookies. The next day, she brought over slices of this delicious cake, which she made for Hannukah. Naturally, we exchanged recipes and my family and I have been enjoying this moist and flavorful honey cake ever since! I top my cake with a creamy caramel glaze. —Kristine M. Chayes, Smithtown, New York
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 50 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 50 min. + cooling

Ingredients

  • 3 eggs, separated
  • 3-1/2 cups all-purpose flour
  • 1 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1-1/3 cups brewed coffee
  • 1-1/3 cups honey
  • 1/4 cup canola oil
  • 1/4 teaspoon cream of tartar
  • CARAMEL GLAZE:
  • 3 tablespoons butter
  • 1/3 cup packed brown sugar
  • 2 tablespoons 2% milk
  • 3/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

Place egg whites in a large bowl; let stand at room temperature 30 minutes.
Meanwhile, preheat oven to 350°. Sift flour, sugar, baking powder, baking soda, cinnamon, salt, cloves and ginger together twice; place in another large bowl.
In a small bowl, whisk egg yolks, coffee, honey and oil until smooth. Add to flour mixture; beat until well blended.
Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 50-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours.
In a small heavy saucepan, melt butter. Stir in brown sugar and milk. Bring to a boil; cook over medium heat until sugar is dissolved. Stir in confectioners' sugar and vanilla; cook until thickened, about 5 minutest.
Run a knife around sides and center tube of pan. Remove cake to a serving plate. Yield: 12 servings.
Originally published as Holiday Honey Cake in Taste of Home Christmas Annual Annual 2018, pHJ

Nutritional Facts

1 glazed slice: 452 calories, 9g fat (3g saturated fat), 54mg cholesterol, 350mg sodium, 89g carbohydrate (61g sugars, 1g fiber), 6g protein.

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  • 3 eggs, separated
  • 3-1/2 cups all-purpose flour
  • 1 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1-1/3 cups brewed coffee
  • 1-1/3 cups honey
  • 1/4 cup canola oil
  • 1/4 teaspoon cream of tartar
  • CARAMEL GLAZE:
  • 3 tablespoons butter
  • 1/3 cup packed brown sugar
  • 2 tablespoons 2% milk
  • 3/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  2. Meanwhile, preheat oven to 350°. Sift flour, sugar, baking powder, baking soda, cinnamon, salt, cloves and ginger together twice; place in another large bowl.
  3. In a small bowl, whisk egg yolks, coffee, honey and oil until smooth. Add to flour mixture; beat until well blended.
  4. Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
  5. Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 50-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours.
  6. In a small heavy saucepan, melt butter. Stir in brown sugar and milk. Bring to a boil; cook over medium heat until sugar is dissolved. Stir in confectioners' sugar and vanilla; cook until thickened, about 5 minutest.
  7. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Yield: 12 servings.
Originally published as Holiday Honey Cake in Taste of Home Christmas Annual Annual 2018, pHJ

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