This recipe is simple to prepare and delicious. It’s a straightforward cake that’s made from scratch and has orange and honey flavors.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 slices |
| Yield: | 1 9×13-inch pan |
Ingredients
- 1 cup white sugar
- 1 cup honey
- ½ cup vegetable oil
- 4 eggs
- 2 teaspoons grated orange zest
- 1 cup orange juice
- 2 ½ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, combine sugar, honey, oil, eggs and orange zest. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts
| Calories | 360 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 265 mg |
| Sugars | 42 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy cake! I used a medium sized ceramic Bundt pan and it took the whole 50 minutes. The result is bouncy and moist. I don’t think it needs a glaze.
it was good for beltane but it fell apart when we tried to take it out of the pan.
My cake came out a little dry but the frosting I put on top of it helped. I may have cooked it too long or over stirred the batter.
I added a honey glaze that made the cake moist and sweet; a good addition to a cake that is a little dry on its own.
I use this recipe annually for about 6 years now for Rosh Hashanah (Jewish New Year). As such, I make it in a loaf pan and it works perfectly. I’ve made it in mini loaf pans, individual ones as well, silicone, etc. and all turned out great. My changes include using melted butter instead of vegetable oil, I’ve used tangerine juice, lemon juice, combos of those or cran-apple juice, etc. I also use both lemon and vanilla extracts. I usually skip the zest and use the lemon extract instead (laziness, but I’m sure lemon zest will be better and will do that this year). Basically, anything but orange juice because I’m not a fan and don’t keep it around, so I use what I have around. Excellent recipe! And I generally don’t even like honey cake made commercially because they are always dry and the flavor leaves something to be desired, so that says something. I will voluntarily eat this cake, though! My mom, who loves honey cake, stopped buying it once I started making this recipe, so there’s another compliment to the recipe, along with it not lasting very long in the house! Thank you for sharing it with us!
I did not have orange juice or zest but used a bit of nutmeg and milk. Will sprinkle ground walnuts on frosting which I am deciding about…
Moist cake with sweet cinnamon and orange flavors – served it with fresh blueberries and whipped cream. Used the left overs for breakfast
Its like eating a Graham cracker only larger!
Moist and delicious! I made it in a Bundt pan and added an orange glaze.
The cake is a lovely, light tea cake. It needs little time for prep, and I can see ways of dressing it up with icing if needed for company. Will definitely be making again!
Yes, I use 1/4 cup granny smith applesauce and 1/4 cup of oil (in place of 1/2 cup oil) and 6 ounces orange juice and 2 ounces of double strength coffee (I make a 6 oz cup of coffee and use 2 level teaspoons of instant coffee to make it) in place of the 8 oz of orange juice. Also, since there is so much sodium in the recipe already, I reduce the salt to 1/8 teaspoon instead of 1/2 teaspoon.
I added 1/2 tsp of Fiori Di Sicillia, a citrus vanilla flavor, omitted the cinnamon. I also used fresh squeezed oranges for juice and rind. After 20 minutes at 350F it was evenly browned and risen. I reduced heat to 325F. covered with foil and baked another 20 minutes. Should have tented foil more carefully as top of cake a wee bit was removed. I let cake mellow for 24 hours. Delightfully moist and yet definitely honey flavorful. One can make a honey glaze or whipped cream and berries to really make a special dessert. A keeper for sure
Turned out great. Used 3 eggs instead of 4, reduced some of the sugar and it still baked nicely!
I added little ginger powder and I put butter not oil
I subbed the orange juice for about 3/4 cup of warm instant coffe and the orange zest for lemon zest like another user and it turned out marvelous. I melted some honey and raspberry jam together for a topping. This is a new favorite of mine!
The first thing I ever baked, was this cake. I was hanging out at my friends and we made this cake, its was delicious! We each made a pan, one for my family and one for my friend’s. Ever since I made this cake, I’ve been on a Baking-Binge! The cinnamon is just right, and the flavor will make you speechless!
Wonderful taste. Because of the review temperature concerns I just watched it like a hawk and it was wonderful. I baked one 7″ round and a 10″ round out of one recipe. I took the small one out after 45 minutes at 340 degrees. I used fresh orange juice and zest.
Loved it! Simple and easy to make, although I would recommend cutting the amount of sugar in half and adding a teaspoon of powdered cloves.
I made this for Beltane for my family and they loved it.
I made this for Rosh Hashana and everyone loved it so much I made another one! I had to make a couple changes because I’m in a foreign country and can’t always find the ingredients I need: I used self-rising flour and no baking powder. I also replaced half the honey with sugar because I didn’t have enough, and used fresh Irish butter instead of vegetable oil.
this is an amazing recipe!