Old-Time Honey Cake

HoneyOld-Time Honey Cake

This Old-Time Honey Cake is a light cake that is great by itself or paired with a good quality butter pecan ice cream.


2 Cups Cake Flour

1 Teaspoon Baking Powder

1/4 Teaspoon Kosher Salt

1/2 Teaspoon Ground Ginger

1/2 Teaspoon Ground Nutmeg

3/4 Cup Butter

1 Cup Honey

1 Egg (Room Temperature)

1/2 Cup Buttermilk or Sour Milk

Preheat your oven to 375º F.  Move the oven rack to the middle position.  In a medium size bowl combine the flour, baking powder, kosher salt, ground ginger and ground nutmeg.  Set aside.  In a large size bowl beat the butter and the honey until nice an fluffy.  Add the egg and mix well.  Add the buttermilk and beat another 30 seconds.  Slowly add the flour mixture and beat on low for 1 minute.  Be careful not to overmix as it often will lead to a tough cake.  Pour the batter into a prepared bundt pan.  Place into the oven and bake for 35 to 40 minutes.  Remember that each oven heats differently so make sure to check at 35 minutes.  Remove from the oven and cool in the pan for 20 minutes on a cooling rack.  Remove the cake from the pan after 20 minutes and place onto a cake plate.  Serve warm or at room temperature.  Serves 8


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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