Walnut Honey Cake Recipe

2.5 2 2
Walnut Honey Cake Recipe
Walnut Honey Cake Recipe photo by Taste of Home
Publisher Photo

Walnut Honey Cake Recipe

Read Reviews
2.5 2 2
Publisher Photo
This light and fluffy marvel all but melts in your mouth. Back in the day, it took effort for my grandmother's kitchen helper to make it, but now that we have stand mixers, it's a breeze. —Lily Julow, Lawrenceville, Georgia
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling

Ingredients

  • 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

Directions

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.

Test Kitchen tips:
  • Have cake for breakfast! This cake is well-matched with coffee.
  • Simple and homey, this cake doesn't need a frosting. A dusting of confectioners' sugar does the trick.
  • Originally published as Walnut Honey Cake in Taste of Home November 2017

    Nutritional Facts

    1 piece: 342 calories, 13g fat (1g saturated fat), 50mg cholesterol, 237mg sodium, 54g carbohydrate (34g sugars, 1g fiber), 5g protein.

    • 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
    1. Preheat oven to 350°. Line the bottom of a 13x9-in. baking pan with parchment paper; grease paper.
    2. 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.
    3. 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.
    4. 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.

    Test Kitchen tips:
  • Have cake for breakfast! This cake is well-matched with coffee.
  • Simple and homey, this cake doesn't need a frosting. A dusting of confectioners' sugar does the trick.
  • Originally published as Walnut Honey Cake in Taste of Home November 2017

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forWalnut Honey Cake

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    danid User ID: 5870512 277792
    Reviewed Nov. 14, 2017

    "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."

    MY REVIEW
    mkfrazier User ID: 4922365 274770
    Reviewed Oct. 2, 2017

    "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."

    Loading Image