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.
| 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 |
- 1/4 cup dry breadcrumbs optional
- 1 1/2 cups hot tap water
- DRY MIXTURE
- 1 1/2 cups plain flour (all purpose)
- 1 1/2 cups Self-Raising (Self-Rising) flour
- 1 1/2 tsp bicarbonate of soda (baking soda)
- 1/3 cup unsweetened cocoa powder
- WET MIXTURE
- 4 eggs
- 1 1/2 cups Caster (Superfine) Sugar
- 3/4 cup vegetable oil
- 500 g honey (1 1/2 cups)
- 1 dash vanilla extract
|
Ingredients
Servings:
Units:
|
- 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).
- 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.
- Mix 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. Serves 12
Did you love this recipe?
Don’t miss out on our original collection in “Monday Morning Cooking Club” AND our latest collection in “The Feast Goes On”
Did you love this post? Want to keep up with the Monday Morning Cooking Club girls? Click here!
This recipe sounds great. Can I use the same recipe to make honey cake cup cakes?
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!
Thanks!!
Are there no eggs in this recipe?
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
Hi, I live in France. Where could I buy a chiffon cake tin please ?
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
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!
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.
Thanks Lisa, this is helpful. Where can I purchase the silicone cake mould?
This is the one we used to sell which we absolutely love. I have 3 of them which I use all year round – brilliant for honey cake and carrot cakes. It is not suitable for classic chiffon cakes.
Try googling and you may find one online. http://www.amazon.com/SiliconeZone-Large-Angel-Food-Cake/dp/B000MVJVR0/ref=cm_cr_pr_product_top
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!
Brilliant! Thanks so much for letting us know!
Just made these as cupcakes after seeing the suggestion in the comments – great idea and very yummy.
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
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
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!
Ok to use a large 11 inch round tin (as I do not have a ring tin)
Yes, it should be ok. If you find the outside cooks too quickly, reduce the temperature and cook for a little longer to ensure the centre is cooked through.