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Honey Cake

Gina’s Hair Raising Honey Cake

This cake was first published in 2011 in ‘the food the stories the sisterhood‘ and came to us from an old friend Gina who made it for many years at Rosh Hashanah.

It is, without a doubt, the best, most moist and delicious honey cake around.

Its name came from the time when Gina was avidly pouring the mixtures into the mixing bowl and got too close – her hair got caught around the whisking beaters, which pulled half of it out! We all laugh every time we make the cake, and every time we share the recipe with friends we tell the story and laugh again.

 

 

Gina's Hair Raising Honey Cake
This cake is best made a couple of days ahead. When cool, remove from the tin and wrap well in aluminium foil and then plastic wrap. Store at room temperature for up to 4 days. It also freezes well.
Servings Cook Time
12 60minutes
Servings
12
Cook Time
60minutes
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. You will need a 27 cm (11 inch, large) ring cake tin. It is best to use a LARGE tin without a removable base, as the mixture is liquid and may leak. Preheat the oven to 180°C (350°F). Grease the tin. Sprinkle with breadcrumbs (optional).
  2. Sift the dry mixture ingredients together into a bowl.
  3. In a separate large bowl (or electric mixer bowl), mix the wet mixture ingredients together until well combined.
  4. Mix the dry mixture into the wet mixture, alternating with the 1 1/2 cups hot tap water.
  5. Pour into the prepared cake tin. Bake for 1 hour, or until a skewer inserted in the cake comes out clean. Allow the cake to cool before turning out of the tin. Serves 12
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17 Responses to Gina’s Hair Raising Honey Cake

  1. Jackie September 17, 2014 at 11:02 pm #

    This recipe sounds great. Can I use the same recipe to make honey cake cup cakes?

    • Lisa Goldberg September 17, 2014 at 11:16 pm #

      Hi Jackie,
      Definitely! Just make sure you only fill the cases to just under half way – it rises so much. One year I ended up with full patty pans and cake batter all over the bottom of the oven…
      Watch the cooking time, they will probably only need 20 – 30 minutes. You just might have to taste one to check…
      Happy Baking!

      • Jackie September 18, 2014 at 9:03 pm #

        Thanks!!

  2. Dal September 18, 2014 at 7:31 pm #

    Are there no eggs in this recipe?

    • Lisa Goldberg September 18, 2014 at 7:49 pm #

      Thanks so much for realising the BIG mistake. Yes, 4 eggs have been left off the wet ingredient list!
      We have now amended…
      Happy baking!
      Cheers

  3. Nicole September 22, 2014 at 4:41 am #

    Hi, I live in France. Where could I buy a chiffon cake tin please ?

    • Lisa Goldberg September 22, 2014 at 2:22 pm #

      Hi Nicole,
      You should be able to find one in any good kitchenware store. If you are looking for one to use for chiffon cakes make sure it is NOT non-stick, has a funnel centre and a removable base. If you are looking for one to use for the honey cake, better to use a tin without a removable base but with a centre funnel to avoid leaking – it is a very liquidy mixture.
      Cheers
      Lisa

  4. MG September 22, 2014 at 12:53 pm #

    Hi
    I made this recipe last night using a bundt cake pan and even though I greased the pan (and sprinkled with breadcrumbs), the cake did not come out properly. Do I need to use a chiffon cake tin or have I done something else wrong? The cake was otherwise delicious and fluffy!

    • Lisa Goldberg September 22, 2014 at 2:26 pm #

      Hi
      The best sort of cake tin for this cake is a large cake tin with a centre funnel and no removable base. We have made it over the years in a bundt tin and it does tend to stick in the grooves. You need to grease it really really well and even then it still tends to stick. We make it in a thick silicon angel cake tin that works perfectly and never sticks. Any smooth bottomed tin should be fine and you can put a little baking paper in the base just to be sure.
      Hope this helps.
      Cheers.

  5. Rachel September 23, 2014 at 1:31 am #

    Hi,
    I just baked this recipe from the cookbook. Thanks for the advice about the cupcakes, I filled my cupcakes about half way of the cupcake holder and they increased double their size. They are perfect thanks!

    • Lisa Goldberg September 23, 2014 at 2:09 pm #

      Brilliant! Thanks so much for letting us know!

  6. Carly September 13, 2015 at 3:10 pm #

    Just made these as cupcakes after seeing the suggestion in the comments – great idea and very yummy.

    • Lisa Goldberg September 13, 2015 at 10:42 pm #

      Carly,
      It’s such a good recipe and it’s brilliant how it works for large or small tins. So happy you tried them out!
      Cheers
      Lisa

  7. Sam May 30, 2016 at 11:08 pm #

    Did you use to sell a silicone round cake pan? I can’t seem to find it, are you able to point me in the right direction. Thanks a million

  8. Lisa Goldberg May 30, 2016 at 11:23 pm #

    HI Sam, yes we used to sell them but our stock ran out – and they are hard to find at the moment. This is what ours looks like http://www.amazon.com/SiliconeZone-Large-Angel-Food-Cake/dp/B000MVJVR0/ref=cm_cr_pr_product_top

    Any very large tube pan will work. Best if it does not have a removable base as the mixture is very liquid and will leak. If it is not non-stick, you should line the tin with baking paper. if you don’t have a tin with a hole in the middle, you can bake in a round or square tin but you will need to turn the temperature down towards the end and cook it for a bit longer to ensure the centre is cooked. This cake is best made a couple of days ahead, the texture and flavour does improve. This cake rises alot in the oven, so make sure you only fill the tin to half way. Otherwise you will end up with honey cake all over the bottom of your oven….
    Happy cooking!

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