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Honey Spice Bundt Cake

3.8 based on 5 reviews
|

PREP: 10 MINUTES

COOK: 50 MINUTES

SERVINGS: 16 SERVINGS

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Create this Honey Spice Bundt Cake recipe for your Hanukkah celebrations using our Star of David Bundt Pan. The combination of honey, spices, and delicious coffee makes this a delightful and festive treat to share.

Ingredients

  • 1 cup honey
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup cold coffee

Directions

Heat oven to 325° F. Prepare Star of David Bundt pan with baking spray containing flour or butter and flour. In large bowl, mix honey, sugar, oil and eggs until well blended. Add all remaining ingredients; mix well. Pour batter into prepared pan. Bake for 50-60 minutes, until toothpick inserted comes out clean. Cool 10 minutes. Remove from pan and cool completely on cooling rack. If desired, decorate with white icing or drizzle with warm honey just before serving.

Read Recipe Reviews

    Following the other reviews, I did 1 cup honey and just a little below 3/4 sugar and the cake came out perfect. You still want enough sugar so the cake isn’t dry which is why I tried to do just a teeny bit less than the recipe. I have the crystal bundt pan and all of the edges came out perfectly in my pan. I used coconut oil to line the pan and really rotated the Bundt pan a few times over the sink to make sure all the nooks and crannies were covered and then sifted a little flour over the pan. I may try just using oil next time to see how it comes out.

    A decent spice cake. I doubled the spices. I had nice crisp lines in a classic bundt pan, and the cake was not sticky on the outside.

    It came out good. After reading the other review we cut back on the sugar and honey and it turned out good.

    I was looking for an easy recipe for my first attempt at a bundt in an ornate pan (I used the 10 cup Autumn wreath). Based on the prior review I reduced the sugar to 1/2 cup. The cake turned out fine in terms of detail; somewhat dense but not ad, and no sticky exterior, just a nice sort of crust. The spice and coffee flavors were mild. If anything the cake was a tad dry (baked 50 min in a convection oven). Family opted for a white icing. It is very good as a morning coffee cake, not overly sweet. I would leave the sugar at 1/2 cup so one can have the option if one wants sweeter. I would increase spices and coffee flavoring a bit next time.

    I used this recipe, because I was hoping for the perfect clean lines you see in the picture. I followed the recipe exactly, but used it in the train cakelet pan, which has many small details that I wanted to capture. I didn’t notice any difference an appearance from other cake recipes I had used. It still had a rather rocky appearance that didn’t do justice to the details in the pan.

    Another problem is that this is a very sugary cake that came out with a kind of sticky surface. I hesitated to use a whole cup of honey AND 3/4 cups sugar and it was indeed too much sugar.

    The only redeeming factor with this cake was the flavor. Once you get past the sticky surface, the inside has a great texture and fantastic flavor. The spice is subtle, but perfectly balanced to not overpower the honey.

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