Best 4 Moist Holiday Honeycake Recipes
Indulge in the delightful flavors of a traditional holiday honeycake, a beloved treat that has graced tables for centuries. Originating in Europe, this delectable cake is often associated with festive occasions like Christmas and New Year. With its moist texture, rich honey flavor, and aromatic spices, it's a true culinary masterpiece. Embark on a sweet journey as we explore two enticing recipes for this classic cake: a timeless version that remains faithful to its roots and a modern rendition that incorporates a delightful twist. Both recipes promise an unforgettable taste experience, filling your kitchen with the warmth of the holidays. So, gather your ingredients, preheat your oven, and let's create a memorable honeycake that will leave you and your loved ones spellbound.
Here are our top 4 tried and tested recipes!
HOLIDAY HONEY CAKE
Thirty-five years ago, I gave a friend of mine a platter of my assorted home-baked Christmas cookies. The next day, she brought over slices of this delicious cake, which she made for Hanukkah. Naturally, we exchanged recipes and my family and I have been enjoying this moist and flavorful honey cake ever since! I top my cake with a creamy caramel glaze. -Kristine M. Chayes, Smithtown, New York
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. Sift flour, sugar, baking powder, baking soda, cinnamon, salt, cloves and ginger together twice; place in another large bowl., In a small bowl, whisk egg yolks, coffee, honey and oil until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 50-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours., In a small heavy saucepan, melt butter. Stir in brown sugar and milk. Bring to a boil; cook over medium heat until sugar is dissolved. Stir in confectioners' sugar and vanilla; cook until thickened, about 5 minutes., Run a knife around sides and center tube of pan. Remove cake to a serving plate and add glaze.
Nutrition Facts : Calories 452 calories, Fat 9g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 350mg sodium, Carbohydrate 89g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.
MOIST HOLIDAY HONEYCAKE
Spiced fragrant honey cake is a tradition on Rosh Hashanah (the Jewish New Year, which generally falls in September). Unfortunately, most honey cakes turn out to be dry, brick-like things, inedible except with a hot beverage. Some call honey cake the fruitcake of the Jewish people. BUT NOT THIS ONE! This cake is genuinely moist and yummy. It will serve about 12 guests at a holiday meal, but I promise that your family will chisel away at it until it's gone before the morning comes.
Provided by Amybobamy
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 17
Steps:
- Place an oven shelf in an upper position in oven, and preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt® pan) with cooking spray.
- In a bowl, whisk together the unbleached flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together the canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated. Pour the batter into the prepared pan.
- Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning the cake out onto a serving platter.
Nutrition Facts : Calories 554.5 calories, Carbohydrate 87.3 g, Cholesterol 46.5 mg, Fat 20.4 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 308.7 mg, Sugar 58.1 g
MAJESTIC AND MOIST NEW YEAR'S HONEY CAKE
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Provided by Marcy Goldman
Categories Cake Mixer Brunch Dessert Bake Vegetarian Rosh Hashanah/Yom Kippur Fall Kosher Honey Kidney Friendly Pescatarian Dairy Free Peanut Free Soy Free
Yield Serves 8-10
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky.
- Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
- Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
- Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.
JEWISH HONEY CAKE
Traditional honey cake, made for Rosh Hashanah to ensure a sweet New Year but also prepared by honey-cake lovers for special occasions.
Provided by Steve P.
Categories Dessert
Time 1h20m
Yield 1 Ten inch tube pan, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan.
- Place the eggs, lemon juice, lemon rind, oil, honey and coffee in a bowl of an electric mixer.
- Mix on low speed until well blended.
- In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.
- Gradually add the flour mixture to the eggs mixture, mixing for about 5 minutes or until well blended.
- Fold in the slivered almonds.
- Pour the batter into the tube pan.
- Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
Nutrition Facts : Calories 387.2, Fat 9.9, SaturatedFat 1.4, Cholesterol 52.9, Sodium 304.5, Carbohydrate 70.5, Fiber 1.7, Sugar 41.3, Protein 6.4
Tips:
1. Combine Dry Ingredients Thoroughly: Before adding wet ingredients, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a separate bowl. This ensures that the spices and leavening agents are evenly distributed throughout the batter. 2. Cream Butter and Sugar Until Light and Fluffy: Using a stand mixer or hand mixer, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This process incorporates air into the batter, resulting in a tender and moist cake. 3. Add Honey Gradually: Slowly drizzle the honey into the creamed mixture while continuing to mix. Adding the honey gradually helps prevent the mixture from curdling. 4. Incorporate Eggs One at a Time: Add the eggs one at a time, mixing well after each addition. This helps ensure that the eggs are fully incorporated without overbeating the batter. 5. Alternate Adding Dry and Wet Ingredients: With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing. 6. Preheat the Oven and Prepare the Pan: Before baking, preheat the oven to the specified temperature. Grease and flour a 10-inch bundt pan or two 9-inch round cake pans. 7. Bake Until a Toothpick Inserted in the Center Comes Out Clean: Bake the cake according to the recipe's instructions, or until a toothpick inserted into the center comes out clean. This indicates that the cake is fully baked. 8. Let the Cake Cool Before Glazing: Once the cake is done baking, let it cool in the pan for a few minutes before turning it out onto a wire rack to cool completely. This prevents the glaze from seeping into the cake and making it soggy.Conclusion:
The Moist Holiday Honeycake recipes presented in this article offer a delightful blend of flavors and textures, perfect for any special occasion. With careful attention to the provided tips, bakers of all skill levels can achieve a moist, tender, and flavorful cake. The combination of honey, spices, and buttermilk creates a unique and satisfying taste, while the glaze adds a touch of sweetness and shine. Whether enjoyed as a celebratory treat or a comforting dessert, this honeycake is sure to impress and satisfy. So, gather your ingredients, preheat your oven, and embark on a baking journey that leads to a delectable and unforgettable holiday honeycake.
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