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Honey Cake

Name: Honey Cake
Prep time: 30

(13 votes, average: 3.85 out of 5)

30 min prep

12 servings

Carrot Icon for Number of Ingredients Size

14 ingredients

At Rosh Hashanah, honey cake is traditionally eaten to ensure a sweet New Year. And at other times, it makes a great breakfast or mid-morning treat with a cup of tea or coffee. This...

3 cups whole wheat pastry flour (See Chef Tips)
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg, freshly grated nutmeg
⅛ teaspoon black pepper, freshly ground
½ teaspoon salt
¼ cup grapeseed or canola oil
2 large eggs, at room temperature
1 cup honey
1 teaspoon orange zest, freshly grated
½ cup drip coffee
½ cup orange juice

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Nutrition Facts

Calories

244 cals

Fat

6 g

Saturated Fat

1 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

3 g

Carbohydrates

47 g

Sugar

24 g

Fiber

4 g

Protein

4 g

Sodium

254 mg

Directions

Preheat the oven to 350 degrees. Grease a 9-inch loaf pan, and line the bottom with a greased piece of parchment paper cut to fit.2. In a large bowl, sift together the whole wheat pastry flour, baking soda, baking powder, cinnamon, ginger, nutmeg, black pepper, and salt. Set aside.
In another large bowl, using an electric mixer, whisk the oil, eggs, and honey at high speed until well blended. Turn the speed down to low and add the orange zest, coffee, and orange juice, until just combined.
Fold the dry ingredients into the wet ingredients a third at a time. When the batter is well blended, pour into the prepared 9-inch baking pan. Bake for 45-50 minutes or until a toothpick comes out clean. Let cool in the loaf pan. Store in an airtight tin.

Chef Tips

If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Swapping in whole wheat flour only is not a good idea as it will result in a drier and grittier cookie.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.