Honey Cake

honey-cake-hanukkah
Photo by Emily Kinni
Honey Cake 3.4 5 5 1
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  • Serves 10
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 590 calories
    • Fat 25 g (3 g saturated fat)
    • Cholesterol 60 mg
    • Sodium 260 mg
    • Protein 5 g
    • Carbohydrate 90 g
    • Sugar 64 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 90 mg

Heat oven to 350 degrees. Butter and flour a 10-inch bundt pan. Whisk together the flour, baking powder, salt, cinnamon and ginger in a medium bowl; set aside. 

Whisk together the granulated sugar, honey, oil, tea, eggs, vanilla and lemon juice and zest in the bowl of a stand mixer. With the mixer on low, add the flour mixture and stir, scraping down the sides, until the batter is smooth and slightly runny. 

Transfer the batter in the pan and bake, rotating once, until golden brown and a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Let cool in the pan 15 minutes. Invert onto a wire rack to cool completely. Dust with confectioners’ sugar, and serve.

Ingredients

  1. Check 1 tablespoon unsalted butter, at room temperature
  2. Check 2½ cups all-purpose flour, spooned and leveled, plus more for the pan
  3. Check 2½ teaspoons baking powder
  4. Check ½ teaspoon fine salt
  5. Check 2 teaspoons ground cinnamon
  6. Check 1 teaspoon ground ginger
  7. Check 2½ cups granulated sugar
  8. Check ½ cup good quality honey
  9. Check 1 cup vegetable oil
  10. Check ⅔ cup strong black tea
  11. Check 3 large eggs, at room temperature
  12. Check 1 teaspoon pure vanilla extract
  13. Check 2 lemons, zested and juiced (about 3 tablespoons juice)
  14. Check confectioners' sugar, for dusting

Directions

  1. Heat oven to 350 degrees. Butter and flour a 10-inch bundt pan. Whisk together the flour, baking powder, salt, cinnamon and ginger in a medium bowl; set aside. 
  2. Whisk together the granulated sugar, honey, oil, tea, eggs, vanilla and lemon juice and zest in the bowl of a stand mixer. With the mixer on low, add the flour mixture and stir, scraping down the sides, until the batter is smooth and slightly runny. 
  3. Transfer the batter in the pan and bake, rotating once, until golden brown and a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Let cool in the pan 15 minutes. Invert onto a wire rack to cool completely. Dust with confectioners’ sugar, and serve.

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