Moist Honey Cake Recipe

This moist honey cake is an ideal breakfast and sweet treat for any season. Rich, moist, and very delicious, here is the recipe:


  • 440 grams (3 ½ cups) all-purpose flour
  • 1 teaspoon baking powder
  • a pinch of salt
  • 3 ½ teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • 1 ¼ cup honey
  • 1 cup (240 ml) vegetable oil
  • 1 ½ cups granulated sugar
  • ½ cup brown sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 ml) whiskey or rye (optional)
  • ½ cup (120 ml) freshly squeezed orange juice
  • 1 cup warm (240 ml) freshly brewed coffee or strong tea
  • 1/2 cup sliced or slivered almonds or coconut flakes (optional)



  • Preheat oven to 350°F/180°C/Gas Mark 4.
  • Use a non-stick cooking spray, grease pan(s). (Fits in 3 loaf pans, two 9-in. round or square cake pans, one 9 or 10 in. Bundt or tube cake pan, or one 9×13-in. sheet cake).
  • Next, in a large bowl, combine together the flour, salt, baking powder, baking soda, allspice, cinnamon, and cloves. Make a well in the middle, and apply honey, white sugar, brown sugars, oil, vanilla, whiskey or rye (if using), eggs, coffee or tea, and orange juice.
  • Using an electric mixer on low speed, whisk together well to make a well-blended, thick batter.
  • Spoon mixture into prepared pan(s). Then, sprinkle some almonds or coconut flakes on top of the cake(s).
  • Apply cake pan(s) on 2 baking sheets (this will make sure the cakes bake well with the bottom baking more rapidly than the cake top and interior).
  • For the loaf cakes baking time is 45-50 minutes; for tube and angel cake pans, about 60-75 minutes; and for sheet style cakes, this will take around 40-45 minutes.
  • Allow cake sit 15 minutes before removing from pan.
  • Slice and serve.