Honey Nut Cake

Goulash.Chefs's picture

Jan. 10, 2012


Sifted flour 3 1/2 Cup (56 tbs)
Salt 1/4 Teaspoon
Baking powder 1 1/2 Teaspoon
Baking soda 1 Teaspoon
Cinnamon 1/2 Teaspoon
Nutmeg 1/4 Teaspoon
Powdered cloves 1/8 Teaspoon
Ginger 1/2 Teaspoon
Eggs 4
Sugar 3/4 Cup (12 tbs)
Dark honey 2 Cup (32 tbs)
Brewed coffee 1/2 Cup (8 tbs)
Nuts/Walnut / almonds 1 1/2 Cup (24 tbs)
Salad oil 4 Tablespoon



1. Preheat oven at 325° F.


2. In a bowl, take flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger. Sift it together. Feel free to add or subtract spices as per your taste.

3. In another bowl, break eggs.

4. Add sugar gradually and while doing so beat it well so that it is thick and light in color.

5. Add oil, honey and coffee in the flour mixture. Blend well.

6. Add nuts.

7. Oil an 11 x 16 x 4-inch baking pan and line it with aluminum foil. If you want two smaller cakes, use two 9-inch loaf pans.

8. Pour batter into the pan or pans.

9. For larger cake, bake it in an oven at 325° F for 1 ¼ hours. For two smaller cakes, bake it at 325° F for 50 minutes or until it browns and a cake tester comes out clean.

10. Keep it aside to cool with the pan on a cake rack.

11. Invert cake from pan.


12. Serve Honey Cake with tea.

Recipe Summary

Difficulty Level: Medium
Cook Time: 75 Minutes
Ready In: 75 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 1023Calories from Fat 304

 % Daily Value*

Total Fat 33 g50.8%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 588 mg24.5%

Total Carbohydrates 171 g57%

Dietary Fiber 5 g20%

Sugars 108 g

Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet