Description
This honey cake is a moist and fluffy treat that perfectly balances sweetness and spice, making it ideal for any occasion. Easy to prepare, it can be enjoyed plain or enhanced with powdered sugar or ice cream.
Ingredients
Scale
- 1 cup honey
- 1 cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 cup warm water
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or almonds (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Gather all your ingredients and tools, including a large mixing bowl, a whisk, a spatula, and a 9×13 inch baking pan.
- In a large mixing bowl, combine the honey, granulated sugar, and vegetable oil. Whisk until well blended and smooth.
- Add the eggs one at a time, whisking well after each addition.
- Pour in the warm water and vanilla extract, stirring until combined. The batter will be liquid.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, and salt.
- Gradually add the dry mixture to the wet ingredients in three parts, folding gently with a spatula to avoid overmixing.
- If using nuts, fold them in at this stage.
- Grease your 9×13 inch baking pan and pour the batter in, spreading it evenly.
- Bake for 30-35 minutes, checking for doneness with a toothpick inserted into the center.
- Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- If desired, dust the top with powdered sugar before serving. Cut into squares or rectangles and serve on a platter.
- For an extra touch, serve with whipped cream or vanilla ice cream.
Notes
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- It also freezes well for up to a month.
- Just defrost at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes