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Honey Cake Recipe

This delicious honey cake is an updated version of my original honey cake recipe. It's super moist, full of flavor and even easier to make! However, for those interested in the original recipe, I've included it at the bottom of the page.

YIELD 1 loaf

Ingredients

  • 1 and ⅛ cups (160g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • teaspoon ground cloves or nutmeg , optional
  • ½ cup (100g) light brown sugar (or granulated sugar)
  • ½ cup (180g) honey
  • ½ cup (120 ml) canola or vegetable oil
  • ½ cup water
  • 2 large eggs
  • ¼ cup (25g) sliced almonds or other nuts, for the topping, optional

Instructions

  1. Preheat oven to 340°F/170°C. Grease a 9×5-inch loaf pan.
  2. In a medium bowl whisk together flour, baking soda, baking powder, and spices. Set aside.

  3. In a small saucepan over low heat, heat together sugar, honey, oil, and water for 1-2 minutes until smooth. Transfer mixture to a large bowl and allow to cool for several minutes. Whisk in eggs until combined. Add flour mixture and fold until just combined. Do not over mix.

  4. Pour the batter into prepared loaf pan. Sprinkle with nuts. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10 minutes, then remove from pan and set on a wire rack to cool completely. 

  5. The cake is best served at room temperature. Cake will keep for 5 days in an airtight container in the refrigerator. It's delicioues straight from the fridge but I like it better at room temperature.

    The cake will keep covered, in an airtight container, in the fridge, for up to 5 days. It's delicious straight from the fridge but best served at room temperature. Bring to room temperature about 1 hour before serving.