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Light Honeycake

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Posted on 2008-08-25

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Light Honeycake 4107 views
2.00 avg rating
5 votes

Servings: 8 - 10

This cake has less oil & sugar than many versions but the cinnamon, nuts & coffee give it plenty of flavor


1-1/2 teaspoons instant coffee granules
6 tablespoons hot water
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Small pinch of ground cloves
2 large eggs
1/2 cup sugar
1/2 cup honey
1/3 cup vegetable oil
1/2 cup walnuts, coarsely chopped


Lightly grease an 8x4-inch loaf pan, line it with parchment paper or wax paper, and grease the paper.

In a cup, dissolve the coffee in the hot water. Let cool.

Sift flour with baking powder, baking soda, cinnamon, ginger and cloves.

Beat eggs lightly.

Add sugar and honey and beat until mixture is very smooth and light in color.

Gradually add oil and beat until blended.

Stir in flour mixture alternately in two batches with coffee. Stir in walnuts.

Pour batter into prepared pan and bake in preheated 325-degree oven for 50 to 55 minutes, or until a cake tester inserted in cake comes out clean. Cool in pan for about 15 minutes.

Turn out onto rack and carefully peel off paper. Wrap in foil when completely cool. (If tightly wrapped, cake keeps one week at room temperature.)

Serve in thin slices.

Author Comments

This honey cake has less oil and sugar than many versions and therefore fewer calories, but the cinnamon, nuts and coffee give it plenty of flavor.



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