Honey & Spice Cake

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This cake is tender and moist with tremendous depth of flavor, and the taste of honey shines through.

Partially-sliced honey cake.

This gem of a cake comes from Marcy Goldman’s much-loved cookbook, A Treasury of Jewish Holiday Baking Many people say the recipe alone is worth the price of the book, and I have to agree: it’s the best honey cake I’ve ever tasted. (Although, my mother never baked on the holidays so, thankfully, she spared me from eating all those traditional dry, dense honey cakes.)

This cake is tender and moist with tremendous depth of flavor— there are coffee and booze in it!—and the taste of honey shines through. What’s more, it couldn’t be easier to make. You mix the batter the old-fashioned way—in a single bowl with a wire whisk—then pour it into pans and place it in the oven. Less than an hour later, you’ll have three amber colored loaves ready to enjoy or give away, and your house will smell like fall. Oh, and it keeps well for days; the flavor actually continues to develop and improve, so go ahead and make it ahead of time.

What you’ll need to make Honey Cake

Cake ingredients including honey, sea salt, and baking powder.

How to make Honey Cake

Begin by preparing your pans with nonstick cooking spray and a dusting of flour.

Sprayed and dusted loaf pans.

Next, juice a few oranges (or feel free to skip this step and just use store bought OJ).

Person juicing an orange.

Next, combine the flour, granulated sugar, salt, baking powder, baking soda and spices in a very large bowl.

Bowl of unmixed dry ingredients.

Whisk to combine.

Whisk in a bowl of dry ingredients.

Make a well in the center and add the oil, honey, eggs, brown sugar, coffee, orange juice, orange liqueur and vanilla.

Dry and wet ingredients in a bowl.

Whisk to combine.

Whisk in a bowl of cake batter.

Pour the batter into the prepared pans.

Loaf pans filled with honey and spice cake batter.

Bake until the loaves are set, domed and golden.

Three baked honey and spice cakes.

Let cool in the pans for about 15 minutes, then transfer to a wire rack to cool completely.

Honey and spice cakes on a wire rack.


Partially-sliced honey cake.

Note: The original recipe is entitled Majestic and Moist New Year’s Honey Cake, and is shown here baked in an angel food cake pan. My changes were to: reduce the amount of baking powder to 1 teaspoon (too much leavening agent causes the cakes to rise high and then sink in the middle); and swap out the whiskey for orange liqueur, only because that’s what I had on hand and I thought it would work nicely with the orange juice.

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Honey & Spice Cake

This cake is tender and moist with tremendous depth of flavor, and the taste of honey shines through.

Servings: 12-14


  • 3½ cups all purpose flour, spooned into a measuring cup and leveled-off with a knife
  • 1½ cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • 1 cup canola or vegetable oil
  • 1 cup honey
  • ½ cup light or dark brown sugar
  • 3 large eggs
  • 1 cup coffee or strong tea
  • ½ cup fresh or store-bought orange juice (for fresh, you'll need 2 oranges)
  • ¼ cup orange liqueur or whisky (okay to substitute orange juice)
  • 1 teaspoon vanilla extract


  1. I make this cake in three nonstick 8x4-inch loaf pans, but it can also be made in two nonstick 9x5-inch loaf pans or an angel food cake pan WITHOUT a removable bottom or a 9x13-inch sheetpan.
  2. Preheat the oven to 350°F. Spray the pan(s) with nonstick cooking spray and dust lightly with flour. If using an angel food cake pan, line the bottom with lightly greased parchment paper.
  3. In a very large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center and add the oil, honey, brown sugar, eggs, coffee or tea, orange juice, and orange liqueur and vanilla extract.
  4. Using a strong wire whisk or an electric mixer on low speed, mix the ingredients until well combined. The batter will be pourable.
  5. Pour the batter into the prepared pan(s). Place the pan(s) on 2 baking sheets stacked together and bake until the cakes are set, domed and spring back when you touch them gently in the center (the stacked sheet pans will prevent the bottom from browning too quickly). For loaf cakes, bake for 45-50 minutes; for angel cake pans, bake for 60 to 70 minutes; for sheet-style cake, bake for 40 to 45 minutes. Let the cake(s) stand for 15 minutes before removing from the pan(s). Run a butter knife along the edges of the pans to help the cakes release, then transfer to a wire rack to cool completely. Wrap the cake(s) in foil and store at room temperature for several days.
  6. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Information

Powered by Edamam

  • Per serving (14 servings)
  • Calories: 476
  • Fat: 17g
  • Saturated fat: 2g
  • Carbohydrates: 76g
  • Sugar: 51g
  • Fiber: 1g
  • Protein: 5g
  • Sodium: 219mg
  • Cholesterol: 40mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  • Hi. I’m interested in making this, but have someone trying to avoid sugar. Any chance that this could be made with all honey or another sugar substitute that is not chemical? Thanks.

    • Hi Jane, I think you could get away with using all honey here. Hope you enjoy!

      • Great! Would I just omit the 1/2 c. of sugar or would I make the honey 1 cup or 1.5 cup? Also, can I get away with just using the 4 t. of cinnamon spice and not the others? Thanks!

        • I’d use 1 1/2 cups of honey. And while I think you can get away with using all cinnamon, the cloves and allspice do add different layers of flavor. Either way, I think it will be tasty!

      • Oh, dear. Sorry. Me again. I just re-read ingredients and have to re-ask my honey question: What amount of honey would I need to use in order to have no sugar, white or brown, in the recipe? Sorry for all the questions.

        • Hi Jane, I wouldn’t recommend replacing the granulated with honey as I feel pretty confident the cake would burn with so much honey. I’d stick to 1.5 cups of granulated sugar and replace the brown sugar with additional honey.

          • Hello, I just thought I’d belatedly continue this conversation. I just made this in a 14×10 inch glass lasagna pan, omitting entirely the white granulated sugar. I used all the other ingredients as indicated, with the weight measurements of the flour and brown sugar, and a cup of honey, using coffee and 3/4 of fresh orange juice. It baked in 45 minutes and rose beautifully, without burning or sinking, and it has a moist texture and tender but slightly springy sponge that is really delicious. I am really impressed with this recipe. And thanks Jenn for being so patient and encouraging when we want to tweak your painstakingly tried and tested recipes! But I can’ help it I always diminish the granulated sugar because then I can bake more often and feel less guilty of eating these for breakfast!

            • — Lucie
  • After reading the comments about collapsed/sticky bakes I just figured the recipe is a bit too wet. I reduced the coffee/OJ/booze by a little so there was about 3/4 cup less liquid in total… also added a smidge of lime juice and extra 1/4 tsp BS. Used 6 mini loaf pans for 40 min and they came out perfectly! Delish!

  • Oh Jenn, I made this recipe today in three 8 x 4 pans. I used baking spray on the loaf pans and set the pans on two baking pans. All three cakes rose, then FELL in the middle. I’m sure they’ll taste good, but I’m so disappointed.

    • Hi Dee, I’m sorry to hear that the cakes fell! Usually, that means they were a bit underbaked. I hope they taste good nevertheless. If you make these again, I’d leave them in the oven for a few extra minutes.

      • Jenn, With my oven light on, I was able to see all three cakes rise and then collapse in the middle. My ingredients were all fresh, and I baked them longer than the recipe called for. Judging from the many writers who wrote that their cakes also sank in the middle, it’s something about your recipe that doesn’t work. I love your recipes. I make your rustic apple tart regularly, so this year I decided to try your honey cake recipe instead of my tried-and-true recipe:
        one spice cake mix, one small package of instant butterscotch pudding, 4 eggs, 1/2 cup oil, 1/2 cup honey, cup of hot coffee, teaspoon of vanilla, and one mashed banana. Mix for 6 min. and bake in greased pan. Perfect every time for years and years.

        • Hi Dee, I’m so sorry you had a problem with the honey cake! I’ve never had a problem with them collapsing so it’s a bit of a head scratcher. I think I will re-look/retest the recipe to see if I can get to the bottom of the problem. Again, sorry that this one was a flop for you.

  • Hi Jenn. I made the cake in a 9×13 pan. My ingredients are not expired, oven calibrated and I use a scale for measurements. After 50 mins, the cake was still syrupy in the middle but the sides and top were done. I could not leave it in longer or the rest would have burned. Please when you have some time could you let me know what I might have done wrong? The taste is awesome and I would love to try this again. Thanks much 🙏

    • I’m sorry you had a problem with this! It sounds like you did everything right. Is there any chance you made a measuring error? Also, if you find that a cake is getting too browned on the edges and top and the center is not fully baked, you can loosely lay a piece of foil on top and continue baking.

      • No, the measuring was right. I’ll cover with foil next time. Thanks for the feedback!

  • I split the batter into 8×4 disposable loaf pans. The cake was sticky and completely fell apart. There was no way to slice them. It tasted delicious, but a terrible texture. I ended up using them in a trifle. What happened!!?? I cooked them ’til a toothpick came out clean and waited until the cakes had cooled completely.

    • Sorry you had a problem with these! Did you use three 8 x 4 loaf pans? Did you make any adjustments to the recipe? Were the cakes completely cool before you sliced them?

  • Hi Jenn, I plan to make half this recipe tomorrow. I was wondering if I could make this loaf cake without all the spices (family isn’t really a fan of spices in their desserts) but replace them with orange zest and also substitute the coffee with tea, and just make it an orange honey tea loaf? Thanks!

    Also, I have tried making your focaccia recipe and they were delicious!! My sister requested for your French apple cake again yesterday, we served them warm and topped our cakes with vanilla ice cream this time and it was beyond decadent. I hope there will be more recipes coming soon!

    • Hi Sheila, I wouldn’t recommend it — I think it will be too bland — sorry!

  • I enjoyed the honey/spice cake for Rosh Hashanah at my neighbours. We all loved it, so I baked the 2 loaves the next day. My cakes didn’t rise in the centre & I had to bake them for 10 min longer. The cakes were delicious & moist but not as attractive as my neighbours. Could be my oven temp? My BS & BP are current. Will try with a sheet pan or Bundt next time.
    I’ve made the French apple cake( the best & easiest cake ever) & rustic French apple tart several times, and they always turn out perfectly.

    • — Patrice Matheson
    • Reply
    • Hi Patrice, that’s a bit of a head scratcher as it doesn’t sound like they were under baked and your baking soda and baking powder are current. What brand of flour did you use? Next time you may want to try it with King Arthur brand. It’s got a slightly higher protein content than many other brands and helps to give baked goods more structure.

  • Delicious cake! I didn’t have cloves or Allspice so added ginger and nutmeg. Didn’t have orange liqueur so used whiskey. Made it with strong tea, not coffee. Moist and tasty. I would cut down on the sugar a bit next time. A tad sweet for my taste. Will definitely make this again!

    • Thanks for tea comment. I don’t drink coffee.

  • Unbelievably delicious. Thank you for a soft, moist, not to sweet cake.

  • Hi! Does the original recipe make 3 loaves of cake? How do I reduce the ingredients and baking time for just 1?

    • Hi Vasudha, the original recipe also makes 3 loaves. If you’d like to make just one loaf, reduce all the ingredients by 2/3. One loaf will take slightly less time to bake. I’d start checking for doneness at 40 minutes. (These also freeze nicely if you want to make the recipe as is and freeze the uneaten loaves.) Hope that helps!

  • This was a surprisingly not too sweet in spite of all the sugars and honey. The spice is a bit strong. My son said he could eat it but not to make it again. The rest of my family enjoyed it very much. I served it with whipped cream and I do think it does need it to cut some of the spice.

  • I made 2 for Rosh Hashanah and the cakes were perfect. I enjoy all your recipes. Cannot wait to have a slice.
    Regards all the way from PERTH, Australia 🍯🍎

    • So glad you enjoyed, Ruth! 😊

  • Hi Jenn, another one of your recipes that I must try. I’m not a coffee drinker but I am a tea drinker. What type of tea would you recommend? I drink PG Tips or Typhoo. Saw someone mention Earl Grey , would that be better? Personally don’t like Earl Grey but will make it for the recipe.

    Thanking you in advance!!!!!

    • — Arlene A Nelson
    • Reply
    • Hi Arlene, Any strong tea you have will work. 🙂 Hope you enjoy!

  • I got three 8×4 loaves out of this recipe, and they were absolutely delicious. It’s wonderfully moist and the edges get kind of chewy and caramelized. I thoroughly greased the pans and didn’t have any problems with the loaves sticking.

    I will make this one again!

  • I made it in a 9×13 sheet pan and it was wonderfully moist and delicious. Thx!

  • Yikes! Mine too “sunk” in the middle! I made it following the recipe exactly I checked them in the oven (with the light – I didn’t open the door) and they were fine with 15 min to go. At :45 when the buzzer rang and I opened the door -WAHH!

    I do live in Salt Lake City — but that’s only 4800 feet. Would that make a difference? Zoit.


    • Sorry to hear you had a problem with this sinking! Is it possible that it was a bit underbaked? And regarding altitude, I don’t have any experience with high altitude baking so it’s hard to say for sure, but I suspect that may be the culprit. These tips may help for future baking projects.

  • Hi there! I have been searching for a cake recipe that has a deep caramel flavor , had spices and little alcohol in it. Thats when I found your page. Regarding the spice powders, all spice powder is not available in my country. I found a site where you can make your own. To make a teaspoon of all spice, mix together 1/2 tsp each of cinnamon and clove powders and a pinch of nutmeg. Your recipe calls separately to add cinnamon, cloves and all spice. Will it be ok if I add into the recipe just 1 or 2 tsp of all spice powder to the dry mix? Looking forward to hear from you.

    • Sure Mary, that should be fine. Hope you enjoy!

  • I don’t have whiskey on hand. Could rum or bourbon be substituted or is it best to go with orange juice? Thanks.

    • Hi Maret, I think bourbon would work nicely here. Hope you enjoy!

  • The only complaint I have with your recipes, is that they don’t last long. I made this bread yesterday because our grandson can’t have dairy, and I thought it looked interesting, I love anything with fall spices. The store was so crowded with our impending hurricane, so I forgot the oranges – all I had was some Motts for Tots apple juice in the fridge, so I used that in place of the OJ. I made the 2 larger loaf pans. Took about 5o minutes or so to cook. This bread is absolutely wonderful, if I could give it more than 5 stars I would . My husband said forget the orange juice, just stick with the apple juice. It has the most tender moist texture, and I plan to make more today, because I wanted to freeze a loaf, but that is obviously not happening. I just want to thank you so much for doing all the hard work, while we home cooks get all the praise. I always tell everyone where I got the recipe, and my husband now says, “Is it that lady’s recipe” and I laugh and say, “yes, it is that lady’s recipe. Have you ever tried it with apple juice or cider?

    • — Laura Migliore
    • Reply
    • This lady says thank you! :). No, I haven’t tried this with apple juice or apple cider, but good to know that you can get good results with it!

  • I made this recipe with a lot of changes. I wanted more of a bread than a sweet cake. I used only 3/4 c granulated sugar and no brown sugar. Of course, honey still in place (we have hives on our land so great honey). I also used 100% whole wheat pastry flour. I may try a cup of spelt flour with it next time. I put it in 4 mini-loaf pans, but 5 would’ve been better. When it first came out, I cooled a 1/2 hr b4 tasting and I didn’t care for it at all… coffee flavor was overwhelming and a bit doughy. So I let it set overnight and this morning it was AWESOME after flavors had melded. I read later you said to store a few days, but I was more into looking at pics and it looked like you were eating it right after cooling. Thanks for another great recipe.

    • — Lee Ann Swanson
    • Reply
  • I made this cake for my bridge group. It was very tasty and everyone liked it. I made it in loaf pans, but when I took them out of the oven, there were indentations in the middle of all of them. I live in Colorado so I am wondering if it has to do with the altitude? Do you have a fix for this?

    • Hi Judi, I’m sorry to hear you had a problem with indentations in these! Are you saying that the center of each loaf sunk or that each one had multiple indentations? If they sunk in the center, it could be that your baking powder is a little old or that they were a bit underbaked, but I think the high altitude is the most likely the culprit.

  • I’d like to make this for the upcoming holiday. I already have your sweet & spicy roast chicken on my menu. Do you think I can make the honey cake using half whole wheat flour for the white flour? Thank you.

    • Hi Ilene, I’ve only made this with all-purpose flour, so for best results, I’d stick with that. That said, I think you could get away with using half whole wheat flour, but it may change the texture a bit. I’d love to hear how it turns out if you try it. Happy holidays!

      • Would adding slivered almonds affect how this rises. I used 1 cup whole wheat flour and the remainder white flour and baked one loaf and five mini loaves. I sprinkled slivered almonds on top and the two without almonds have a slight dome but on the others, the almonds clumped on the top and there’s hardly a dome. I took a picture but don’t see that I can include it.

        • Hi Ilene, this cake is a bit delicate, so, yes, the almonds on top may weigh it down a little and cause it to dome a bit less.

    • I made the cakes. tasted great but mine also sunk in the middle. they were thoroughly baked the middle looked like syrup. I could not leave it in longer or the rest would have burned. what happened?

      • Hi Gladys, Sorry you had a problem with this! Was your baking powder old or expired? Is there any chance you may have made a measuring error?

  • Hi Jenn,

    The cake looks yummilicious and would like try next week for a birthday. The recipe calls for a cup of coffee. Do you mean coffee powder or actual drinking coffee? I am new to baking so would like understand clearly. If it is coffee powder, will any instant coffee would suffice? If it is actual coffee with water, could you please mention the ratio of coffee powder and water?

    • Hi Diana, this calls for liquid coffee. And I’m not certain what the ratio of instant (powdered) coffee to water should be, but I’m sure that the packaging for the coffee should provide guidance on that. Hope you enjoy the cake!

      • I tried this today at last. I omitted allspice as I did not have it on hand. The cake was delicious and super moist. I tried your Scottish shortbread too and I was appreciated for their taste. Thanks so much! Planning on to try more of your recipes 🙂

  • I just baked this honey cake with gluten free flour…my daughter who won’t eat cakes without frosting had 3 big slices…my otherwise well behaved dog tried to get it from the countertop…I gave him a slice and he devoured it in a second.
    My husband made spiced tea to have with the cake and was raving about it.
    Not only the cake smelled and tasted amazing, it looked pretty in amber. Thanks for the wonderful recipe.

  • This is a wonderful recipe, thank you! Even my parents (who are not a fan of cakes in general) loved this so it really says something.
    Question.. I’m wondering if the canola oil can be replaced with butter
    Not sure if it affects the flavour, or why the canola oil is used in this recipe in particular
    Thanks in advance!

    • So glad your family enjoyed it, Ivan! I think you could use melted butter in place of the oil here without any issues.

      • Okay will give that a shot. Thanks so much for all your fantastic recipes!

  • How I love this cake, let me count the ways… I have made this cake two days in a row now. It is amazingly delicious. Growing up in Israel, I remember having honey cookies that were sold in the supermarket but I don’t think I have ever had a honey cake before. I was looking for a recipe and I loved the ingredients in this one.

    The first time around, I stuck pretty close to the recipe. I didn’t have ground clove so I substituted with a pumpkin spice mix, which I had on hand and contained clove in it. To make the tea, I used three tea bags of earl grey and let them steep in a cup of hot water until the tea cooled. The batter produced one large loaf (using a 9×5 loaf pan) and 5 mini loafs. The taste and texture were amazing. I brought into work and everyone who had a piece thought it was delicious. I should mention that the smell in the house while the cake was baking was out of this world. If Rosh Hashana had a smell, this would be it.

    The second time around I made a bundt. I reduced the white sugar by half a cup (only used 1 cup instead of 1.5 cups), I used coffee (an instant Nescafe I get in Aruba), and I replaced 10-15% of the honey with Silan (a date syrup aka date honey). I also sprinkled the pan with white sugar (guilt for removing half a cup) after I sprayed it with oil. The result was just as incredible. It was moist, sweet, a bit more caramelized on the outside, and I can taste the dates. I should also mention that it was super easy to make (my kind of recipe).

    This would be a great base for all kinds of concoctions… 🙂

    Thank you, Jen. Wishing all a happy, healthy new year, full of joy, fulfillment, personal growth, and abundance.

    • Your version sounds wonderful, Mirit. Wishing you a happy new year too!

  • Preparing the batter I omitted the orange juice as I dont care for that flavor. I used two glass 8×4 loaf pans. (Not enough batter for three). After baking in a calibrated 350 degree oven for 60mins! , the rise was just at the top of the pans, but the center was still underdone and raw with a sinkhole in the center. My baking powder and soda were active. Please let me know how to correct this and I will try again. Thank you.

    • Hi Dale, The acidity of the orange juice activates the baking soda, so I think omitting it caused your loaves to sink. Hope you’ll try it again – the orange taste is subtle.

  • I had never heard of a Honey Cake, but found this recipe while looking for a good spice cake to make. Every recipe I have tried from your site has become my new favorite and this is no exception. It was amazing, and very simple to make! I never change your recipes, however I didn’t have as much honey as I thought I had so I made up the difference with maple syrup. Thank you for sharing your talent and your recipes, you’re awesome!

  • I made this cake in a bundt pan and had no issues at all with it sticking, I used all orange juice. I have to say, I was expecting it to be spicier and sweeter. It tasted like pumpkin bread to me more than anything (maybe because I used pumpkin spice coffee?) Anyway, it was good, but i would not make again expecting a cake.

  • I made this cake in a well greased bundt pan. It came out of the pan with no problem. The cake was moist and everyone loved the flavor. The leftovers were even better the next day (I did make it a day ahead, so the flavors could continue blending together).

  • This is now my go to cake for the holidays! I have done it in a traditional bundt pan and in a silicon ring (bundt) pan and both turned out well, but I think I liked the silicon finish better. dusted the top with confectioner’s sugar. Also made a great gift cake for new neighbors and was very well received. Now a favorite of everyone’s! Need to do again in smaller loaves to freeze. Five stars!*****

    • — Susan Rittenberg
    • Reply
  • Hi Jen,

    Can you double the recipe?

    • Yes Jenny, and it freezes nicely if you have leftovers.

  • Bakes up beautifully.
    Way too sweet.

  • Hi Jen
    So I followed the recipe exactly. Except that I halved it, and used a single loaf tin which was longer than the ones you prescribed… Ie, it was about 12″*4″. So half the recipe fit perfectly in to this tin. I placed this on a wire rack in the middle of the oven so that as you said the cake does not get to brown to fast on the edges and Base. At the end of about 55 minutes it was done, but when I inverted it, there were lots of sticky Brown sugary gooey bits of cake stuck to the pan (although it’s a non stick ikea loaf tin and a sprayed it with PAM and floured it) and so the cake wasn’t as neat as I would like. What should I do differently to avoid this?
    Barring this everything else was perfect. The cake is delicious. Thanks in advance!

    • Hi Vanita, Hmmm, not sure why that would happen. Is it possible that your brown sugar was hard, and not fully dissolved into the batter?

  • This cake is seriously so amazing! I ended up making it twice this week, in order to share with more friends, family, coworkers…everyone loved it! My pantry was lacking the allspice and vanilla extract, so I substituted with nutmeg and almond extract. I’m holding onto this recipe for sure 🙂

  • I don’t have allspice & rarely have a recipe calling for it. How should I adjust using a substitute, or should I just leave it out?

    • Marcia, You could either omit it or use additional cloves or cinnamon in its place. Hope you enjoy!

  • Hi there!

    So excited to try out this cake! As to the coffee, will coffee from an espresso machine be too strong and overpower the other flavours? Should I substitute a shot or two of espresso for a cup of coffee, or water down the espresso to get a full cup of liquid?


    • Hi Maha, You could use espresso, but it will probably give the cake a stronger flavor. If you are concerned about it, you could use 1/2 cup espresso and 1/2 cup of water.

  • Can I halve the recipe without any issues. I am going to have a dessert bar party and 3 loaves is just too much to have on hand 🙂

    • Sure, that would not be a problem!

  • I had tried a similar recipe and it would always fall in the middle but your changes make all the difference. We loved the flavor and moist texture…I look forward to trying more of your recipes. 🙂

  • I made this in to one loaf and 12 muffins. The loaf was a gift but we ate the muffins. They were delicious. Really good. I am going to use this recipe as the base the next time I make carrot muffins.

  • What about using silicone bakeware? There’s lots of talk of sticking. Does it help to use silicone?

    • Hi Rachel, I have not had any issues with sticking, but I do use nonstick bakeware, which is recommended in the recipe.

    • I just wanted to let you know that I made the recipe using silicone loaf pans and it worked really well. No problems. I used one 9 x 4″ pan and four 5 1/2 x 2 3/4″ mini loaf pans. You can just peel them out of the loaf pans.

  • Could these be made in a muffin pan with liners?

    • Hi Raven, Sure, that would work well.

  • Hi. I really like the flavour of this cake. I would suggest that the pans be greased, floured and wax paper on the bottom. Both my cakes stuck to the pan and unfortunately were not uniform. Still my children consumed the cake

  • Once again, your recipe is out of this world. Seriously, this is one of the BEST cakes I have ever made. The combination of flavors was wonderful. I licked the batter clean from the bowl, and the cake disappeared almost instantly at work and church! 🙂

  • Hi! Yummy recipe indeed! Great for these days in which cooler days are coming in 🙂

  • Can you use a bunt pan?

    • Hi Rob, I haven’t tried it but it is not recommended — many people have said it sticks. You’re better off with an angel food cake pan lined with greased parchment.

  • Hi Jenn,

    Does this Honey and Spice Cake freeze well?

    • Hi Carol, Yes it freezes beautifully.

  • this has 3 CUPS of sugar/honey – wow!
    does it really need that much? I would really like to make this but that is WAAAAYYYYY too much sugar? Thanks.

    • JK – It really does need all that sugar and honey, otherwise the cake will be bland and dry. If it’s any consolation, the recipe makes a ton so although it seems like a lot of sugar at first glance, it’s really no more than your typical cake calls for.

  • can you please advise
    I am in South Africa …. how much is 1 15 ounce ? I have a scale that is in GRAMS OR MAYBE CONCERSION TO CUPS please 🙂

    • Hi Sylvia, I’ve added metric measurements — there is a button on the top right of the recipe where you can select metric or cup measures. Hope that helps!

  • is there a honey of choice that you use ?
    I am so anxious to try this, sounds yummy!

    Thank You

    • I used ordinary supermarket honey b/c that’s what I had on hand, but I’m sure it would be even more delicious with wildflower or any specialty honey. Enjoy, and please let me know how it turns out 🙂

    • My late grandmother, a wonderful baker, preferred amber honey in her recipe as it has a wonderfully strong honey flavour.

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