Honey Cake

by the Confectioner Oren Becker


Makes 2 cakes in a loaf pan


170 grams (1/2 cup) honey

2 eggs

240 grams (1 cup) water

110 ml (1/2 cup) plum jam or strawberry
100 ml (1/3 cup + 1 tablespoon) canola oil

150 gram (3/4 cup) white sugar
300 grams (2 cups + 1 tablespoon) flour

1 tablespoon baking soda

1 tablespoon baking powder

1 heaping teaspoon cinnamon

1/2 teaspoon ground cloves


For the syrup:
1/2 cup water

1 cup sugar



- Preheat over to 150 C or 300 F

- Using the paddle attachment of a stand mixer mix together the honey, eggs, water, jelly, oil, and sugar together on a low speed

- Sift the flour, baking soda, and baking powder into a medium bowl. Add the cinnamon and cloves and mix well

- Add the dry ingredients into the bowl of the mixer and continue to mix until just incorporated

- Pour the mixture into a greased and floured pan

- Bake in preheated oven for 30 minutes or until the top of the bake looks firm and bounces bake when touched. 

- Let the cake cool to room temperature

- In the meantime prepare the syrup: In a small pot on medium high heat bring the water and sugar to a boil. Once starting to boil and the sugar has dissolved. Remove from the heat and brush the syrup onto the cake. 

- Serve the cakes at room temperature


TIP: It's recommended you make this cake a day before you want to serve it, it will take even better the next day allowing all the flavors to really combine. 


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