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Honey Cake

by . Featured in FEAST
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Introduction

This is the cake to make for Rosh Hashanah. Indeed, you couldn’t proceed without it. Many people give them as presents over the Jewish New Year and you are quite likely to end up with more than one of them if you’ve invited people over for dinner. And each one will be a little different from the last. This recipe comes from Michelle Guish, and is her mother’s recipe, and hence is known as Mish-Gish’s Mother’s honey cake in my house. I have to say, I am amused by honey cake that doesn’t have a drop of honey in it.

This is the cake to make for Rosh Hashanah. Indeed, you couldn’t proceed without it. Many people give them as presents over the Jewish New Year and you are quite likely to end up with more than one of them if you’ve invited people over for dinner. And each one will be a little different from the last. This recipe comes from Michelle Guish, and is her mother’s recipe, and hence is known as Mish-Gish’s Mother’s honey cake in my house. I have to say, I am amused by honey cake that doesn’t have a drop of honey in it.

Honey Cake
Photo by James Merrell

Ingredients

Serves: 10

Metric Cups
  • 500 grams plain flour
  • 3 teaspoons baking powder
  • 200 grams soft light brown sugar
  • 3 teaspoons bicarbonate of soda
  • 1 teaspoon mixed spice
  • 2 eggs
  • 250 grams butter
  • 300 millilitres golden syrup
  • 300 millilitres milk
  • 3⅓ cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 cup soft light brown sugar
  • 3 teaspoons baking soda
  • 1 teaspoon mixed spice
  • 2 eggs
  • 17 tablespoons butter
  • 1¼ cups golden syrup or light corn syrup
  • 1¼ cups milk

Method

  1. Preheat the oven to gas mark 5/190°C/170°C Fan/375°F.
  2. Grease and line a 25cm/10inch springform tin.
  3. Put the flour, baking powder, sugar, bicarbonate of soda and mixed spice into a bowl.
  4. In another smaller bowl beat the eggs.
  5. Melt the butter and golden syrup in a saucepan on a gentle heat, then add the milk and let it cool a little before adding to the flour mixture with the eggs.
  6. Whisk the mixture until smooth and then pour the batter into the greased and lined tin, and cook for 1¼–1½ hours. The cake will rise during cooking (but fall on cooling) though you want the middle to remain a bit sticky.
  7. Let the cake cool in the tin completely before you take it out and serve.
  1. Preheat the oven to gas mark 5/190°C/170°C Fan/375°F.
  2. Grease and line a 25cm/10inch springform tin.
  3. Put the flour, baking powder, sugar, baking soda and mixed spice into a bowl.
  4. In another smaller bowl beat the eggs.
  5. Melt the butter and golden syrup or light corn syrup in a saucepan on a gentle heat, then add the milk and let it cool a little before adding to the flour mixture with the eggs.
  6. Whisk the mixture until smooth and then pour the batter into the greased and lined tin, and cook for 1¼–1½ hours. The cake will rise during cooking (but fall on cooling) though you want the middle to remain a bit sticky.
  7. Let the cake cool in the tin completely before you take it out and serve.

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What 1 Other has said

  • Where's the honey???

    Posted by shelahsegal on 21st September 2017
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