This cake was first published in 2011 in ‘Monday Morning Cooking Club – the food the stories the sisterhood‘ (via the kitchen of Karen Gutman, from an old friend of ours Gina Swart who made it for many years at Rosh Hashanah – this recipe has a history!)
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.
For a loaf-sized cake with a little more spice, check out our new recipe in Now for Something Sweet.
Gina's Hair Raising Honey Cake
- 375 ml hot tap water (1.5 cups)
- DRY MIXTURE
- 225 grams plain flour (all purpose) (1.5 cups)
- 225 grams Self-Raising (Self-Rising) flour (1.5 cups)
- 1.5 teaspoons bicarbonate of soda (baking soda)
- 1/3 cup unsweetened cocoa powder
- WET MIXTURE
- 4 eggs
- 345 grams Caster (Superfine) Sugar (1.5 cups)
- 180 ml vegetable oil (3/4 cup)
- 500 grams honey (scant 1.5 cups)
- 1 teaspoon vanilla extract
- You will need a 27 cm (11 inch, large) ring cake tin. It is best to use a X 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 very well.
- Sift the dry mixture ingredients together into a bowl.
- In a separate large bowl (or electric mixer bowl), mix the wet mixture ingredients together until well combined.
- Add the dry mixture into the wet mixture, alternating with the 1 1/2 cups hot tap water.
- 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.