- 1 cup sugar
- 4 large eggs, room temperature
- 1/2 cup canola oil
- 1 cup honey
- 2 teaspoons grated orange zest
- 1 cup orange juice (with pulp)
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 3/4 cup chopped walnuts, divided
- Confectioners' sugar, optional
- Preheat oven to 350°. Line the bottom of a 13x9-in. baking pan with parchment paper; grease paper.
- Beat sugar and eggs for 10 minutes. Gradually add oil; beat 1 minute. Gradually add honey, and beat 1 minute longer. Add orange zest and orange juice; beat 1 minute more.
- In another bowl, sift flour with next five ingredients. On low speed, beat dry ingredients with egg mixture until combined. Increase speed to medium; beat until well mixed. Fold in half of the walnuts.
- Pour batter into prepared pan; sprinkle with remaining walnuts. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool; if desired, lightly dust with confectioners' sugar. Cut into squares. Yield: 15 servings.
Reviews forWalnut Honey Cake
"It wasn't as light and airy as I had hoped and i subbed the ginger for nutmeg (b/c I realized I didn't have any after I started). I felt like the honey overpowered the other flavors (I used a natural wildflower honey), maybe it was the type of honey I used not sure but it was a too much work to try again."
"I wanted to love this cake so much, however, it was anything but "light and fluffy". I followed the recipe exactly as written, but it turned out dry and heavy. I was careful to not over/under bake it. The cake is a vast mix of flavors, though the ginger seemed to overpower the more subtle flavors. It did fill the kitchen with a wonderful aroma as it baked, but given the cost and effort, the end result was not worth it. Perhaps less ginger and adding a cup of applesauce would make this more palatable, but I doubt that I'll make this again. I wish it had been better, Lily. It did sound delicious."