Prep 1 hr
Cook 55 mins
This is an old family favourite and has been made ever since my grandmother was knee high to a grasshopper. You won't be able to stop at one piece :o)
- 1 cup honey (Buckwheat honey is best)
- 1⁄2 cup butter
- 1 cup brown sugar
- 4 eggs, separated
- 3 cups sifted flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 cup sour cream
- 1 cup chopped walnuts (optional)
- Bring the honey to a boil and cool.
- Cream the butter and sugar, add the egg yolks, one at a time.
- Beat until fluffy, then beat in the honey.
- Sift flour with dry ingredients, add in alternately with sour cream, and stir in nuts.
- Beat egg whites until stiff and fold into batter.
- Bake in a tube pan (or a cookie sheet) at 325F (163C) until done, about 50-55 minutes.
- Lower heat to 300F (150C) in final stages of baking to prevent honey from burning.
I expected this to be super sweet, but it wasn't. It did take some time to prepare, but worth the trouble. I used a bundt pan (circular) and I liked the way it came out. Be sure to spray some oil in the pan to make it slide out easier. I think this could have used a little more cinnamon and next time I might use pureed soft tofu instead of sour cream. The walnuts definitely added to the flavor. The taste gets better with every bite and I can't wait to have it tomorrow with some coffee!
Beautiful! This rose like a dream. Was light and fluffy and spongy. Had a sweet sticky film and just got better with age. Perfect for our Rosh Hashanna gifts/festivities/breakfasts. Lovely.
This has potential; it just wasn't as sweet as I was hoping for. I halved the recipe and omitted the almonds, and the cake raised and cooked beautifully otherwise. Right now it tastes like a slightly bland gingerbread; I will make it again, and when I do, I'll add more sugar.