• I do not like hone cake and I am not sorry. I just don’t think they ever taste good. The truth is I like honey in the right amounts and when used in the right way but a bunch of honey mixed with some eggs and flours is just not what I want to eat at the end of a big meal.

    I want something light, and moist with just the right amount of sweetness. In fact, my favorite way too end a big meal is with a giant bowl-mug of steaming hot water mixed with a fresh piece of turmeric, ginger, a squeeze of lemon and a drop of honey.

    So thats what I did here. I put all those ingredients (minus the ginger because I did not want a spice cake) into cake form.

    If your looking for a proper traditional honey cake for the holidays, keep clicking. Because this is not that. If you do not like honey cake though but would like a cake that has a decent amount t of honey in it so you can be “yotzei” with the tradition of honey cake like me then DEFINITELY make this!

    Aright no time to really sit and chat because the girls are still home so I gotta run and give baths.

    Happy cooking all!

  • Ingredients

    1. 3 eggs
    2. 1&1/3 cups honey
    3. 1&1/2 cups sugar
    4. 3 Tbsp. canola oil
    5. 4 cups flour
    6. 2 tsp. baking powder
    7. 1 tsp. baking soda
    8. 1 Tbsp. turmeric
    9. 1/8 tsp. cinnamon
    10. 1 tsp. salt
    11. zest of 1 lemon
    12. 3/4 cup fresh squeezed lemon juice (from about 2&1/2 lemons)
    13. 1/4 cup rich’s whip


    1. Preheat oven to 350f (180c)
    2. Grease 3 English cake tins. (see note for details)
    3. In a stand mixer combine eggs and honey.
    4. Once blended together add in sugar and beat for 2 minutes.
    5. With mixer running add oil.
    6. In a medium sized bowl, combine flour, baking powder, baking soda, turmeric, cinnamon, salt and sext.
    7. Whisk dry ingredients together.
    8. Measure Lemmon juice and rich whip and combine into one cup.
    9. With mixer running on the lowest speed add 1/3 of the flour mixture.
    10. Once incorporated add 1/2 the lemon mixture.
    11. Next add the second 1/3 of the flour mixture.
    12. Pour in the remixing lemon mixture.
    13. Gently add in the remaining flour mixture.
    14. Mix until just combined. DO NOT OVER MIX.
    15. Pour batter evenly into the 3 tins and place on the oven.
    16. Baske for 25-35 minutes depending on your oven until a toothpick inserted in the center comes out clean!
    17. Serve with a sprinkling of confectioners sugar and enjoy with your favorite tea!

    Notes & Tips

    1. *Spray your measuring cup with non stick spray before measuring honey.
    2. **An English cake pan is about 2-3 inches by 13 inches. It is sometimes referred to as a loaf pan. Use the closest thing you have to that size. The cake may need to cook a few minutes more or less depending what you use!

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