Comments on: majestic and moist honey cake

By: Vidya

Vidya — Sat, 07 Nov 2009 07:18:02 +0000

From my experiences with this cake, I’ve got to say that I much prefer it with the coffee and the booze than with tea and no booze. That said, I’m sure it would be great with extra coffee and no booze, but I think the coffee is an important ingredient in balancing the sweetness of the honey. Also, for people looking for egg substitutes, as someone who never uses eggs (not used to them and don’t like the smell/taste), I would back Amanda up on the cornstarch substitute, or I would use a ready made starch-based egg replacer powder, which is finer and is made from a mixture of starches. For things like brownies though, which need stronger binding, I would suggest tofu, about 1/4 cup pureed for each egg. You can’t even tell the difference, and tofu has lecithin in it, like eggs, which binds the ingredients in baked goods together. But don’t ever use tofu in cakes like this, it will make them way too dense and stodgy. You need to be careful, an egg replacer that works well in one recipe will fail in another, so practice makes perfect.

By: FinnLucy

FinnLucy — Mon, 26 Oct 2009 17:00:16 +0000

Just made this without orange juice (just upped the coffee — and I just used instant espresso) and made it with brandy.

Incredible. Fills 6 small loaf pans nicely (which is my favorite size, btw, great for hostess presents — the lemon yogurt blueberry cake recipe x2 fills 7 of these things).

Excellent crumb on this cake. Yum.

By: Amanda

Amanda — Mon, 05 Oct 2009 03:23:01 +0000

While I haven’t made this recipe (yet), I wanted to mention for the sake of everyone who’s asked about egg substitutes: use 1 T cornstarch OR arrowroot powder + 2 T water for each egg in a recipe. Sometimes a little more water needs to be used if the recipe seems particularly dry, but I’ve used this for cakes, cookies, muffins, you name it, and haven’t had any “bad” results that I can remember.

I’m sure you could use any other thickener you have on hand, as well- potato starch, for example, or even more flour, though I haven’t tried either of those. I would, however, make sure to use all or most of the oil/butter in the original recipe, so that you’re not taking all of the fat out of the recipe. Fat is necessary in baked goods for the proper moistness and texture.

By: Thurla Omole

Thurla Omole — Wed, 30 Sep 2009 09:49:27 +0000

I LOVE your website and the Cake so much ! Although we have lot of Honey cake recipes here in Nigeria but your is DEFERENT!!!!!!!!!!!! I will teach my staff on your Honey cake recipe for them to benefit from you…… Well i will like to know if you do training on Cake making and sugar craft, cos i hope to come down to learn more about cakes and others.Thanks for your post!!!!

By: Sunshine

Sunshine — Wed, 30 Sep 2009 01:53:12 +0000

Forgot to add, I halved the recipe and made it into 4 mini tube pans and 6 heart shaped muffins (regular muffin sized).

By: Sunshine

Sunshine — Wed, 30 Sep 2009 01:49:05 +0000

I made this recipe yesterday and I wanted to let you know how it turned out. It was really good! I went with the 1 teaspoon of baking powder and I had no issues. It was a very tender cake.

I agree with the commenter above (without the nastiness and negativity) that it’s much like a quick bread and not very honey-ey. However, my Jewish gf said that that is what honey cake is supposed to taste like. Next time, I’ll use a stronger honey (vs. the orange blossom one I used this time).

By: SSG

SSG — Sun, 27 Sep 2009 21:25:33 +0000

I made this as written in the cookbook without reading all the comments. I filled 6 mini loaf pans and one large loaf pan 3/4 full. The mini all overflowed and they were all sunk in the middle. I can’t get them out of the pans either. But the taste is so delicious that I read the comments and googled the recipe. I came across a recent SF Gate article that has the recipe with the adjusted leaving http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/09/11/FDJR19GCJV.DTL I will definitely use the revised recipe and try again next year.

By: Kathleen

Kathleen — Wed, 23 Sep 2009 20:02:46 +0000

I made this in a Star of David Bundt pan. Mine sunk in the middle, too. Guess from the comment above that I better toss out the old baking powder! I substituted orange marmalade for the OJ, and used Irish Mist for the whiskey. I’m taking it tonight to a little salon a few of us gather for once a month. My hostess’ boyfriend is Irish, hence the license with Irish Mist!

By: gdevi

gdevi — Sun, 20 Sep 2009 18:27:43 +0000

Bookmarked this last year and finally made it for the 2nd night celebrations yesterday. I used grape-seed oil and used bourbon as the liquor and it was AWESOME. Wouldn’t change a thing. Made it in a 9 x 13 sheet because I couldn’t find my bundt pan. The edges were a TAD dry, but the whole thing was to die for… and I don’t normally like honey cake. Tastes really good with a bit of homemade vanilla whipped cream on top :)
Will definitely be making this again. Thank you so much for posting!

By: sue

sue — Sun, 20 Sep 2009 15:19:49 +0000

Fabulous, moist, just sweet enough, scrumptious. My first time baking a honey cake. I asked hubby if he liked honey cake, his reply was: “my Mom used to buy one every week and, of course, I love honey cake but haven’t had one in years”. Well, he just loved this one. A huge hit too with our friends. Again, thanks for posting another winner!!