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Honey Cake
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Spiced honey Bundt cake - perfect for cozy fall and winter desserts, including Rosh Hashanah.
Ingredients:
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (113g) unsalted butter, softened (plus 1 1/2 tablespoons for greasing the pan)
  • 3/4 cup (255g) honey
  • 1 tablespoon orange zest (from 1 orange)
  • 2 large eggs, at room temperature
  • 1/2 cup (113g) whole milk, room temperature
Instructions:
  • Preheat your oven to 350°F, then generously grease a 10-inch non-stick Bundt pan with butter, ensuring you coat all the crevices.
  • Combine the dry ingredients in a large bowl by whisking together the flour, baking powder, baking soda, salt, cinnamon, allspice, cloves, and nutmeg. Set aside.
  • Combine the butter and honey in a stand mixer or hand mixer with beaters, mixing on medium speed until blended. Incorporate the orange zest and vanilla for about 1 minute, then add the eggs and mix until combined. Finish by adding the milk and mixing to combine.
  • Gradually add half of the dry ingredients to the wet mixture, mixing on low speed until just combined. Follow by adding the remaining dry ingredients in the same manner until fully incorporated.
  • Baking: Transfer the batter into the Bundt pan and bake for approximately 35 minutes until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes, then invert onto a plate. Serve warm and store any leftovers wrapped in plastic at room temperature for up to 3 days for best taste. Avoid refrigeration to prevent drying out. If you enjoyed the recipe, please leave a rating below!

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