This week’s recipe is a modern adaptation of a traditional Ukrainian honey cake.
You can use any type of honey in this recipe, just make sure it’s liquid.
Serve this yummy honey cake with a lemon glaze, or a dollop of sour cherry preserves mixed with sour or sweet cream.
It's surprisingly easy to make! Just one little caveat. Honey cakes can burn easily, so make sure your oven temperature never exceeds 325ºF when baking honey cakes.
Here you go:
Judy’s Honey Cake
3 large eggs, room temperature
1 cup sugar
1 cup liquid honey
1 cup corn or olive oil
3 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 cup milk
Beat eggs with mixer, gradually adding sugar, until light.
Blend in honey, then oil. Blend well with each addition.
Sift dry ingredients together. Add flour mixture to egg-honey mixture alternately with milk. Mix until well blended.
Bake in a greased and floured angel food pan, or a 12 cup Bundt pan, at 325ºF' for 60-70 minutes, or until an inserted tester comes out clean.
For a nice easy lemon glaze, just add enough fresh lemon juice to a cup of sifted icing sugar to make a glaze you can drizzle.
See? Easy! :-)