

Our the batter into a parchment paper-lined loaf pan and bake in a 160c (320f) preheated oven for 40-45 minutes or until a toothpick comes out clean.ĭrizzle honey on top of the cake right when it comes out of the oven. Pour the dry ingredients into the wet ingredients mixture and carefully mix until just combined.

In a separate medium mixing bowl, add the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the hot tea to the wet mixture and mix until combined. In a separate large mixing bowl, add the eggs, sugar, oil, vanilla extract, and honey, and mix well with a whisk. Preheat an oven to 160c (320f) and prepare a parchment paper-lined loaf pan. Nutmeg- you will need ¼ teaspoon of nutmeg.

Salt- We used kosher salt for this recipe, you will need ¼ teaspoon of salt.Ĭinnamon- gives this cake an amazing taste. Make sure that your baking powder and baking soda are not expired. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!īaking powder and baking soda– baking powder and baking soda allow the cake to rise. Vanilla extract- Vanilla extract adds extra flavor. Tea- Make a strong black tea and cool it lightly. Use your favorite brand of honey for this cake and the best quality honey you can get your hands on. Make sure that your eggs are at room temperature. Oil- We used vegetable oil for this recipe, canola oil can work as well.Įggs- you will need large eggs for this recipe. Granulated sugar– We like to use granulated sugar, also the most common sugar used in baking. Total of under an hour to make this from start to finish!īefore you start to make this Jewish honey cake recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.įull measurements are in the recipe card below.įlour– We used all-purpose flour for this recipe.
