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Honey Cake

Traditional honey cake with cinnamon and ginger. This cake is moist, tender, rich in flavor that all comes together, to be served as a sweet treat during the month of Ramadan which is very suitable for breaking the fast.

Recipe for 10 pieces

Ingredients

Wet Ingredients:

  • 250 g honey
  • 120 ml vegetable oil
  • 200 g granulated sugar
  • 4 large eggs
  • 250 ml strong brewed coffee or strong tea, cooled


Dry Ingredients:

  • 375 g all-purpose flour
  • 2 tsp baking soda (approximately 10 g)
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • ¼ tsp salt


Optional Ingredients:

  • 60 g chopped walnuts or pecans

Preparation

  1. Preheat oven and prep pan:
    Preheat your oven to 175°C (conventional). Grease and flour a 23 cm springform pan or a rectangular baking dish.
  2. Prepare the batter:
    • In a large bowl, whisk together the honey, vegetable oil, and sugar until smooth. Add the eggs one at a time, mixing well after each addition.
    • Stir in the cooled coffee or tea and mix until well combined
  3. Combine/Mix ingredients:
    • In a separate bowl, mix the flour, baking soda, cinnamon, ginger, cloves, and salt.
    • Gradually add the dry mixture to the wet ingredients, stirring until the batter is smooth.
    • If desired, gently fold in the chopped nuts.
  4. Bake
    Pour the batter into the prepared pan and bake for about 30 minutes. Check for doneness by inserting a toothpick into the center; the cake is ready when it comes out clean.
  5. Cool
    Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
  6. Serve
    Serve as is or dust with powdered sugar, or honey for an extra finishing touch

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