Honey Cake

What is it about a marble cake that I find so endearing?  Is it that I get two distinct flavors of cake in one bite, or is it that very cool 70’s psychedelic swirl that the two batters produce. Probably a little of both I guess.

I’ve been baking this particular cake for awhile now, the recipe for which I found in the Los Angeles Times. I initially baked this cake for a Rosh Hashanah dinner because honey cake is what one traditionally serves for dessert. Please, if you’re reading this and you’re having a Rosh Hashanah dinner in September, I beg you, do not buy one of those nasty honey loaf cakes from the bakery. This cake is chock-full of flavor and filled with spices like cinnamon, allspice and cloves. It will fill your house with a crazy good smell. You’ll thank me later. The thing is, this cake is so good, I saw no reason why I just couldn’t make it all year-round.  I guess what I’m saying is, even if you don’t celebrate Rosh Hashanah, this is a cake you’ll want to try.

What you might find very appealing about this cake is that there’s no need to haul out the unwieldy Kitchen Aid mixer. You just mix these two batters by hand with a spatula and voila! it’s done.

Honey Cake

Honey Cake

From The Los Angeles Times

Ingredients for Honey Cake Batter

• 1 3/4 cups all-purpose unbleached flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 cup vegetable oil
• 1/2 cup honey
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, lightly packed
• 2 eggs, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup tea
• 1/4 cup orange juice

Directions

1. In a large bowl, sift flour, baking powder, baking soda, salt, cinnamon, cloves and allspice together.
2. Stir with a whisk, then make a well in the center and with a spatula, stir in oil, honey, granulated sugar, brown sugar, eggs, vanilla, tea and orange juice.
3. Stir well to make a smooth batter. Set aside.

Ingredients for Chocolate Batter

• 1 1/2 cups all-purpose unbleached flour
• 1/3 cup cocoa powder, sifted
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 cup granulated sugar
• 1/2 cup brown sugar, lightly packed
• 1/2 cup vegetable oil
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup flat cola-flavored soft drink

Directions

1. In a large bowl, sift together flour, cocoa, salt, baking soda and baking powder.
2. Make well in the center and with a spatula fold in the granulated sugar, brown sugar, oil, eggs, vanilla and cola.
3. Blend well to make a smooth batter.

Directions

1. Preheat oven to 350 degrees F.
2. Butter and flour a 9 or 10 inch tube pan.
3. Pour in the honey cake batter.
4. Pour chocolate cake batter on top.
5. Place on a baking sheet and bake for 60-70 minutes until toothpick inserted in center comes out clean (or when cake springs back when gently touched). For loaf pans about 45-55 minutes and 40-45 minutes for 9″ pans.
6. Cool in pan for 10 minutes, then unmold.
7. You can dust cake with powdered sugar right before serving.

Honey Marble Cake

Recipe: Easy 

Mama’s Tips:

If you don’t have a tube pan, you could use a Bundt pan, 3 loaf pans filled half-way, or two 9″ round or square pans.

Make sure you spray your pans generously with cooking spray to ensure the cake releases from the pan. With the tube pan, I buttered my pan using melted butter and a pastry brush and then floured it. Just make sure you grease the center tube part well, that’s where the cake tends to stick the most. I did not have a problem getting my cake out of the pan.