Honey Cake
- Total Time
- 2 hours, plus cooling time
- Rating
- Comments
- Read comments
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Ingredients
- 3cups sifted all-purpose flour
- ½teasoon salt
- 1teaspoon cinnamon
- ⅛teaspoon ground cloves
- ½teaspoon nutmeg
- 1teaspoon baking soda
- 2cups honey
- 1½cups orange juice
- ½cup shelled white pistachio nuts
- ½cup shelled walnuts
- ½cup raisins
- ½cup dried apricots, cut in bite-size pieces
- 1teaspoon unsalted margarine for greasing the baking pans
- ¼cup slivered almonds
Nutritional analysis per serving (16 servings)
303 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 63 grams carbohydrates; 2 grams dietary fiber; 42 grams sugars; 5 grams protein; 249 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
In a large bowl, mix together all the dry ingredients. Set aside.
- Step 3
In another bowl, mix together the honey, orange juice, the nuts except the almonds and the dried fruits.
- Step 4
Add the orange juice-honey mixture to the flour. Mix well with a wooden spoon.
- Step 5
Grease two 9-by-5-inch loaf pans with the margarine. Divide the batter evenly between the two pans.
- Step 6
Sprinkle the almonds on top of the batter.
- Step 7
Reduce the oven temperature to 325 degrees and bake for one hour and 45 minutes. Test to see if the cake is done by inserting a skewer in the center. If it comes out dry, the cake is done.
- Step 8
Cool the cakes on a rack. Loosen the sides before unmolding.
Private Notes
Comments
I've made this every year since it first appeared in the magazine section in September, 1986. There's a step in my recipe (of course copied from the actual newspaper since there wasn't an internet as we now know it) that says to wrap and refrigerate for a week before eating. I think that might solve everyone's "rubbery".
I made some substitutions - coconut for walnuts and dates for raisins. To be honest, I also added eggs and butter as per Ina Garten, but kept this flavor mixture and honey amount. Very nice, we all loved it.
I've made this every year since it first appeared in the magazine section in September, 1986. There's a step in my recipe (of course copied from the actual newspaper since there wasn't an internet as we now know it) that says to wrap and refrigerate for a week before eating. I think that might solve everyone's "rubbery".
Just ok. Would not make again.Too rubbery. Needs eggs or something. Flavor was good and liked the apricots
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