Honey Spice Bundt Cake is perfectly moist and takes just minutes to prepare!
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If you’re looking for a honey cake that comes together in just minutes, freezes nicely, and requires no mixer, look no further than this incredibly delicious gem. The honey flavor really comes through beautifully and strongly, and it’s complemented perfectly by the warm fall spices throughout.
Not a fan of all of these spices? Not to worry – you can pick and choose which to include.
Ooh and the best part? You know that gooey yummy top you expect from a honey cake? It’s there. And perfect!
FAQ About Honey Spice Bundt Cake:
Can I freeze this cake?
Absolutely. It freezes beautifully. Just make sure it’s well wrapped to avoid freezer burn.
Should I freeze this honey cake with or without the glaze?
You can do it either way! It may look a little bit nicer if glazed after defrosting, but I freeze it with the glaze for convenience. \
If freezing the cake with the glaze, make sure the glaze is fully set before you wrap it.
Can I bake this cake in a 9×13 pan?
Yes, you can. You may need to adjust the baking time slightly.
Can I bake the cake in a loaf pan?
Yes you can. Divide the mixture between two standard loaf pans and adjust baking time as necessary.
Can I omit the spices?
You sure can! I would advise using at least the cinnamon to complement the honey flavor, but use what you have and what you like!
Where can I buy cardamom with a kosher certification?
Here is the link to the cardamom I use. It has a great flavor and is certified by the OK.
What is the best bundt pan to use to ensure my cake comes out nicely?
My all time favorite bundt pan is the Nordicware Classic bundt. The non stick is phenomenal and the cakes slide right out! Click here to purchase.
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- 4 eggs
- 1/2 cup oil
- 1 cup sugar
- 1 cup honey
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cardamom
- 1/4 teaspoon cloves
- 2 1/2 cups flour
- 1 cup milk or non-dairy milk
Optional Honey Glaze:
- 1 cup powdered sugar
- 1 Tablespoon honey
- 1/2 teaspoon vanilla extract
- 2 teaspoons milk or non dairy milk
- Prehear oven to 350. Grease and flour a bundt pan and set aside.
- In a large mixing bowl, combine all ingredients aside from flour and milk. Whisk to combine.
- Add half of the flour, followed by half of the milk, then the remaining flour and remaining milk. Whisk well after each addition.
- Pour batter into prepared bundt pan. Bake for about 45 minutes, until cooked through.
- Let cake cool for 10-15 minutes before removing it from the pan. Let cool completely before adding glaze.
- Prepare the glaze: combine all ingredients in a small bowl. Drizzle over cooled cake.
Plan ahead: This cake freezes nicely, well wrapped.
Some More Rosh Hashanah Cakes to Enjoy:
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Thanks for visiting – I know you’ll love this cake! Come back soon for more amazing holiday recipes! -Miriam
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