One Bowl Honey Cake

This is an excellent honey cake recipe! It is my favorite cake for Rosh Hashannah and it is so easy to make. I fist made this recipe in it’s original form for a Rosh Hashannah Party in Buffalo, New York on October 14, 1973. The original recipe came from the “Rochester Hadassah Cookbook,” my newer edition. ~Marilyn Sultar

Updated at: Thu, 17 Aug 2023 13:23:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories5471.8 kcal (274%)

Total Fat216.9 g (310%)

Carbs845.9 g (325%)

Sugars529.2 g (588%)

Protein73.2 g (146%)

Sodium4498.9 mg (225%)

Fiber25.2 g (90%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupgranulated sugar

3 cupsflour

sifted

1 ½ teaspoonsbaking powder

1 ½ teaspoonsbaking soda

1 teaspoonsalt

1 teaspooncinnamon

1 teaspoonallspice

1 teaspoonground cloves

1 teaspoonground nutmeg

1 cuphoney

1 cupSTRONG Coffee

COOLED

¾ cupoil

1 teaspoonvanilla extract

3eggs

½ cupraisins

½ cupchopped nuts

Instructions

Step 1

GREASE a tube pan well.

Step 2

SIFT all dry ingredients into LARGE bowl. Make a well and add all

Step 3

liquid ingredients. Mix together thoroughly. Add raisins and nuts.

Step 4

Bake at 350° Fahrenheit for 45-60 minutes in a WELL-GREASED tube pan.

MARILYN’S VARIATION:

Step 5

On September 4, 1991, for Rosh Hashannah, I added

Step 6

12-ounces of SEMI-SWEET chocolate chips instead of the raisins as I was out of raisins at that time. Also, I omitted the walnuts as I could not eat them. I used Wixon’s Honey, a high grade of honey, and the cake turned out to be THE BEST honey cake ever, which is saying a lot, because the original recipe as I have it here, using regular Sue Bee honey was always good