Honey Cake
A traditional dish for your Rosh Hashana celebration. Serve with sliced apples and warm honey.
Make This Recipe
Ingredients
- 3 Eggland's Best eggs, large
- 1 tablespoon orange juice
- Zest from 1 medium-size orange
- 1/3 cup low-fat buttermilk
- 1 cup honey
- 1 cup strong brewed tea
- 1 teaspoon vanilla extract
- 3 1/2 cups flour, sifted
- 2 teaspoons baking powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup chopped walnuts
Preparation
- Preheat oven to 350 degrees F; prepare a bundt cake pan with nonstick spray and set aside.
- Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg together and set aside.
- In a large bowl, use an electric mixer to mix sugars, eggs, orange juice, orange zest, buttermilk, honey, vanilla extract, and tea until well blended, approximately 2 minutes.
- Slowly add the dry ingredients, mixing well to incorporate after each addition; when all dry ingredients are added, mix for an additional 3 minutes.
- Fold walnuts into cake batter and pour into prepared cake pan.
- Bake for 45 minutes to 1 hour, or until a cake tester inserted into the center of the cake comes out clean.
- Allow cake to cool completely before serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 279 |
| Fat | 6g (17% calories from fat) |
| Cholesterol | 33mg |
| Sodium | 268mg |
| Carbohydrates | 54g |
| Dietary Fiber | 1g |
| Protein | 6g |