Honey Bundt Cake

Spices and coffee make this honey cake something special

1 min read September 6, 2017

Food preparation by Brynie Greisman | Food and prop styling by Amit Farber | Photography by Daniel Lailah

I made this cake about four times until I got the flavor just right. Honey cake can be bland and boring but the addition of spices and coffee intensifies the flavor giving it a delicious balance that makes it the perfect Rosh Hashanah treat.

INGREDIENTS

Serves 12–14

3 eggs
1 cup sugar
¾ cup oil
1 cup honey
2 Tbsp coffee granules dissolved in 1 cup hot water
3 cups flour
1 tsp cinnamon
½ tsp ginger
⅛ tsp ground cloves
1½ tsp baking powder
1 tsp baking soda
3 Tbsp molasses (not blackstrap)

COFFEE ICING

¾ cup confectioners’ sugar 2 Tbsp oil
1 tsp coffee granules dissolved in 1 Tbsp boiling water
Pinch of salt

PREPARATION

Preheat oven to 350°F (180°C).

Beat the eggs with the sugar on high speed until lighter in color and creamy. Add the remaining ingredients and mix well. Pour into a well-greased Bundt pan.

Bake for 55 minutes or until an inserted toothpick comes out clean. Mix together icing ingredients and pour over cooled cake.