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bubby's honey cake from The Jewish Kitchen
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Bubby's Honey Cake

Dark brown when baked and so delicious, The blend of spices and the sweetness of the honey give it that rich, decadent. The coffee and whiskey kick it up a notch.
Course Desserts
Cuisine Jewish
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 servings

Ingredients

  • 2 cups honey
  • 2 cups sugar
  • 4 eggs, beaten
  • 1/2 cup vegetable oil
  • 1 1/2 ounces rye whiskey
  • 2 tsp. baking soda (must be fresh)
  • 1 tsp. baking powder
  • 3/4 tsp. ground nutmeg
  • 3/4 tsp. ground allspice
  • 1 1/4 cups black coffee cooled
  • 3 1/2 cups flour
  • zest of one orange

Instructions

  1. Preheat oven to 300 degrees. Line a 11" x 16" x 2 1/2" baking dish with a paper bag. Make sure you cover the bottom and the sides of the dish. Set aside.
  2. Mix together the honey, sugar, eggs, oil, whiskey, baking soda, baking powder, nutmeg, allspice and orange zest. Then add the coffee. Mix. Slowly add the flour. Mix all.
  3. Pour into baking dish and bake for one hour and 15 minutes or until a cake tester inserted into the center of the cake comes out clean. Remove and let cool on wire rack before slicing .