Russian German Honey Cake Recipe (from my friend Josephine)
I held off sharing this Honey Cake Recipe for a long time because of its origins. You see, I got it from my friend Josephine, who got it from her Russian-German Grandmother (after MUCH arm twisting and spying). The cake didn’t look like the flat square Honig Kuchen I saw in my Dr. Oetker. Now… 25 years ago, I didn’t know that there was such a thing as Russian Germans, but today, it makes total sense, so I’m putting it in the site. Obviously, this recipe has gotten changed and adapted over the years from it’s origins in Russia or Germany. The addition of brown sugar, for example, is something you probably won’t find in a “German” Honig Kuchen recipe. This recipe has traveled a lot of miles. (I have an image of a woman traveling across the Atlantic with the recipe on a creased and smudged sheet of paper tucked into her bag). When you get down tasting it, you can thank that brave woman for passing it along. This is just a really good, and fairly simple cake.
The flavor of honey shines through in this cake, so do the spices. And it’s EXCELLENT with a cup of coffee. And although the amount of sugar seems really high, don’t skimp! The cake is not overly sweet! Perfect for the Holidays… and the odd Wednesday when you want cake.
Honey Cake Recipe
Even though the ingredient list looks long, this Honey Cake Recipe is very easy to make. Just add the wet ingredients to the dry ingredients… mix it all up, pour into 2 Loaf pans and Bake (one to keep, one to give away). You can make it look “fancy” by sprinkling some sliced almonds on the top before baking…. or you can sprinkle powdered sugar over the cake before slicing.
Some of the ingredients sound… um… odd….. Orange Juice AND Coffee? Don’t question it, it works. (And it’s a great way to justify eating Cake for Breakfast). Bake it low and slow, and enjoy how the house smells.
Small Honey Cakes for Gifting!
In the past I’ve baked lots of LITTLE Honig Kuchen, and given them as gifts with some cookies. The recipe is the same… just bake for 45 -50 minutes (and keep an eye on them) You should get 5 or 6 little cakes, depending on the size of your pans.
Make Honig Kuchen
Mix the wet and dry ingredients. It will look like this…. and have a consistency of melted caramel
Prepare 2- 9in. x 5 in. Loaf Pans with parchment paper (I also spray some non-stick spray in for insurance)
Sprinkle with sliced almonds if you like
Bake 1 hour and 10 minutes at 325 F (check if it needs more time by sticking a toothpick in. If it comes out clean, it’s done… if it comes out wet, give it 5 more minutes)
Let cool in pan for 15 minutes… then remove and cool on rack completely
Wrap up/Store Air Tight and wait a day
Slice and Serve