Honey Cake

Honey Cake

Honey Cake

What is it about a marble cake that I find so endearing?  Is it that I get two distinct flavors of cake in one bite, or is it that very cool 70’s psychedelic swirl that the two batters produce. Probably a little of both I guess.

I’ve been baking this particular cake for awhile now, the recipe for which I found in the Los Angeles Times. I initially baked this cake for a Rosh Hashanah dinner because honey cake is what one traditionally serves for dessert. Please, if you’re reading this and you’re having a Rosh Hashanah dinner in September, I beg you, do not buy one of those nasty honey loaf cakes from the bakery. This cake is chock-full of flavor and filled with spices like cinnamon, allspice and cloves. It will fill your house with a crazy good smell. You’ll thank me later. The thing is, this cake is so good, I saw no reason why I just couldn’t make it all year-round.  I guess what I’m saying is, even if you don’t celebrate Rosh Hashanah, this is a cake you’ll want to try.

What you might find very appealing about this cake is that there’s no need to haul out the unwieldy Kitchen Aid mixer. You just mix these two batters by hand with a spatula and voila! it’s done.

Honey Cake

Honey Cake

Honey Cake

From The Los Angeles Times

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Honey Cake

Honey Cake

Recipe: Easy 

Mama’s Tips:

If you don’t have a tube pan, you could use a Bundt pan, 3 loaf pans filled half-way, or two 9″ round or square pans.

Make sure you spray your pans generously with cooking spray to ensure the cake releases from the pan. With the tube pan, I buttered my pan using melted butter and a pastry brush and then floured it. Just make sure you grease the center tube part well, that’s where the cake tends to stick the most. I did not have a problem getting my cake out of the pan.

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  1. Mama, do you take a bamboo skewer and swirl the batters together or do they just turn out marbled like that on their own? Beautiful photos!

  2. Beautiful cake, gorgeous swirl and I can see by the photo of the centre slice it’s a light delicate crumb. I actually prefer to mix my cake by the ‘old school’ mixing bowl & wooden spoon method. I just figure I get some therapy from making the batter myself! Lovely recipe & pics as always :)

  3. Mama, I love everything about this post. I love your cake pan, I love those wonderfully rustic photos, I love how your cake looks so moist. And your description of the cake and how it’ll fill my house with those amazing, intoxicating aromas made my mouth water.

  4. I’m excited to try this recipe as an alternative to my grandmother’s recipe that I always make for Rosh Hashana. Is there something I can use as a substitute for the cola?

  5. This looks absolutely delicious. I’ve just printed it, and wondered if there is a way for you to format your blog so that recipe can be printed separate from the article/photos? I had to resize it and then printed pages 2-3, but the ingredient list is split between the two pages. Just a thought/suggestion. Thanks so much

  6. i made this cake – and it was WONDERFUL !!!!! SADLY (and i hate to say this) but the top layer stuck to the bundt pan :( My husband practically deformed my bundt pan in effort to get it out in one piece. Thank goodness it did come out – but the top thin crust remained in teh pan. Everyone reassured me its still serve-able (theres always genache!) – but i just wonder what you would suggest i do next time? I love the fact that this cake is different from the norm and would love to make it again.

    Any suggestions ? tips ?

    • Well Mrs. Duby, I believe the problem is the bundt pan. What happens is the batter gets stuck in the grooves of the bunt pan, even if you butter and flour it well. I suggest you use a 9″ tube pan. Butter and flour it well, especially on the tube part and you should not have a problem. You could also make the cake in 2 loaf pans. I would suggest lining the bottom of the tube pan or the loaf pans with parchment paper. You also grease the parchment paper. They sell 9″ round parchment paper that goes in the bottom of a tube pan in most baking supply stores (order online from Sur La Table). Let me know how it goes!

      • thank you so much for your fast reply !!!! im guessing a Tube Pan – is the kind with teh removable bottom, like for angel food cake? Ive never used one before – but im willing to test it out!

        heres to next year Rosh HaShana! Wishing you a happy healthy and SWEET new year :)

        Thank you again,
        duby :)

    • Yes, you can use any tea. The cola adds to the depth of flavor of the cake. I suppose you could take it out, but I never made it without it so I don’t know if or how that would change the texture of the cake. If you give it a try…let me know. Thanks!