| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup orange blossom honey
- 4 large eggs
- 1 tablespoon orange zest
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 pinch baking soda
- Butter, for greasing
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together honey and eggs until thoroughly integrated. Stir in orange zest. Sift together flour, baking powder, and baking soda. Add slowly to egg mixture. Lightly grease a loaf pan with butter. Add the mixture to the pan and bake. After 30 minutes check for doneness with a wooden skewer. (If it comes out clean, you are done. If not, give it another 5 minutes and check it again).
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 260 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 1 g |
| Sugar | 35 g |
| Protein | 6 g |
| Cholesterol | 96 mg |
| Sodium | 93 mg |
Reviews
Great One..
I made this as written, and it was nothing less than HORRIBLE. Took 60 minutes to bake, not 30. By that time, the exterior of the “cake” was hardening, caramelizing, and tasted burned. The interior, was, rubbery and chewy. As someone else mentioned, Aunt Verna should have kept this one a secret. Disaster; unless you make significant changes.
This cake is wonderful. I didn’t have enough honey nor did i have orange honey so i used clover and cut the recipe in half. I added an extra egg and orange juice from one orange. Also I added just a tablespoon of extra flour to make up for the extra liquid. I love how dense it is. I only wish i had some savory spices to add to it.
it was a little too dry for me
Something went amiss on this one. The batter was like milk and, of course, did not rise. This is the first AB recipe failed. I followed the recipe but saw 4 eggs, 1 cup of honey and 1 1/2 cups of flour could mean soup. Rating the recipe is not fair because either there is a typo or I seriously missed something
You don’t have to save this recipe. It is a good one and I appreciate its being shared. The insights on baking and cooking with honey, the adjustments required, are very helpful. There’s not much of a nod toward nutrition in most food circles, everyone bowing to the god of flavor. I would rather adjust my taste buds to less sweet, less rich, etc. and live longer and stronger. This is a quality contribution to the effort.
I followed this recipe exactly. It took almost one hour to bake and was very dense. The flavor of the orange was overpowered by the honey. It was definitely not what I expected; I will not make it again.
In response to the other reviews, this is a pound cake style cake (real pound cake, not the oversize Twinkies you can buy already made. This means that the outside will be dark (think banana bread and the texture will be slightly dense. If you are looking for the cake you get from a box mix or buy at the supermarket bakery, this isn’t for you. This is very good eaten like pound cake or banana bread, with coffee, and with an orange sauce (reduce 3 c.orange juice w/ 1 t. orange zest by 2/3, and add one orange’s worth of supremes. Very nice.
A great change of pace from “regular” cakes.
Moist, slightly dense and not overly sweet.
I did not have orange blossom honey so I used wildflower instead. I also added 1/4 tsp orange extract and 1/4 tsp cardamom which made it wonderfully aromatic.
Moist, slightly dense and not overly sweet.
I did not have orange blossom honey so I used wildflower instead. I also added 1/4 tsp orange extract and 1/4 tsp cardamom which made it wonderfully aromatic.
Regarding the cooking time… At 30 minutes, it had risen but was still soupy inside. At 40 minutes the center had begun to set. At 45 minutes, it was done. As the recipe states, you need to start checking at 30 minutes and keep checking because things happen fast after the 30 minute mark.
Where’s the fat?
I think this cake is missing the oil or butter. It had a good taste, but it was dense and dry. I didn’t have a metal loaf pan, I use glass. I lowered the cook temp to 325 and upped the cook time by 15 minutes. It wasn’t burned, and the middle was still slightly doughy… yet the rest of the cake was super dry. I won’t be making this again.