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Issue 407: Honey Bundt Cake

Estee Kafra

Spices and coffee make this honey cake something special

Wednesday, September 06, 2017


Food preparation by Brynie Greisman, Food and prop styling by Amit Farber, Photography by Daniel Lailah

I made this cake about four times until I got the flavor just right. Honey cake can be bland and boring, but the addition of spices and coffee intensifies the flavor, giving it a delicious balance that makes it the perfect Rosh Hashanah treat.


Serves 12–14

  • 3 eggs
  • 1 cup sugar
  • ¾ cup oil
  • 1 cup honey
  • 2 Tbsp coffee granules, dissolved in 1 cup hot water
  • 3 cups flour
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ⅛ tsp ground cloves
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 3 Tbsp molasses (not blackstrap)

  • ¾ cup confectioners’ sugar 2 Tbsp oil
  • 1 tsp coffee granules, dissolved in 1 Tbsp boiling water
  • Pinch of salt


Preheat oven to 350°F (180°C). 

Beat the eggs with the sugar on high speed until lighter in color and creamy. Add the remaining ingredients and mix well. Pour into a well-greased Bundt pan.

 Bake for 55 minutes or until an inserted toothpick comes out clean. Mix together icing ingredients and pour over cooled cake.

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