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Forum
-> Recipe Collection
-> Cakes, Cookies, and Muffins
sunny90
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Thu, Sep 17 2009, 7:28 am
Me too, I've made so many recipes of this cake and given them out to friends and family! Everyone LOVES it! This cake will be famous!
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tzatza
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Thu, Sep 17 2009, 12:09 pm
Oy, I am getting nervous...my cake baked at 350 for 50 minutes. I didn't reduce the temp. I didn't taste it then, so hope that it will still be moist.
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Shendellah
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Thu, Sep 17 2009, 12:22 pm
My cakes turned out beautiful...but I haven't tried them yet!!!
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Flowerpot
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Thu, Sep 17 2009, 12:28 pm
Thank you for posting it. Its yummy n easy. Every night I make 1 or 2 and I'm freezing them and sending for my mom n mil.
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slushiemom
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Thu, Sep 17 2009, 12:46 pm
Thanks Pink Tichel, I've never made a honey cake b4, but when I saw you posted this it looked easy enough to try- it came out terrific!! Shana Tova!
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shayna82
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Thu, Sep 17 2009, 6:01 pm
I made this honey cake, I doubled it. I havent tried it but it smelled great!
thanks!
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PinkFridge
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Thu, Sep 17 2009, 6:31 pm
tzatza wrote: | Oy, I am getting nervous...my cake baked at 350 for 50 minutes. I didn't reduce the temp. I didn't taste it then, so hope that it will still be moist. |
Don't worry, it'll still be highly edible. For those who want incredibly moist, there's still the middle. The rest will just be standard moist.
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pomegranate
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Thu, Sep 17 2009, 10:56 pm
I wonder if I can make the batter today and bake it tomorrow.
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willow
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Mon, Sep 21 2009, 5:08 am
It was a huge hit so big thank you from all of us:)
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katb
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Mon, Sep 21 2009, 5:15 am
Thanks, this was great!! Have two more in my freezer
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yOungM0mmy
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Mon, Sep 21 2009, 5:25 am
I baked one at 350 for 50 minutes, and it was rather well done - that one's still sitting. I made another one with egg replacer cuz my son is allergic, skipped the cinnamon, and baked for 30 minutes - yum, and all gone.
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tzatza
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Mon, Sep 21 2009, 10:52 am
It was delicious!!! Thanks
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natmichal
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Mon, Sep 21 2009, 11:00 am
great recipe. One left in the freezer
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dried roses
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Fri, Sep 25 2009, 3:04 pm
How long does this bake for?
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Mevater
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Tue, Sep 29 2009, 1:16 am
pinktichel wrote: | 2 eggs
3/4 c. honey
1 c. sugar
1 c. oil
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
2 1/2 c. flour
1 c. strong coffee
Preheat oven to 350. Mix all ingredients together. Pour into greased 9x13. Bake until toothpick comes out clean.
I made SO many of these last yr and not one failed. | Excellent recipe. I used whole spelt flour and it was super. One point though- I left it in for longer than I should have- because the top looked moist and it was already totally baked. I'll take it out sooner next time.
Thanks for posting.
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FraydaSue
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Tue, Sep 29 2009, 4:51 am
I want to add my thanks to OP - I made 2 loaf tins of honey cake before RH. Sent one to DS in yeshiva and stuck the other one in the freezer. We broke our fast on it last night - definitely the best honey cake ever
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elf123
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Tue, Aug 03 2010, 6:14 pm
I just put a double batch of these in the oven...it's never too early to start! Just make sure to "hide" them in the freezer or they will be gone WAY before Yom Tov!
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Sherri
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Wed, Aug 04 2010, 4:47 am
Thanks for the reminder- I made a couple of batches last year and this recipe was a real hit!
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TzenaRena
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Wed, Aug 04 2010, 5:10 am
five weeks to go till RH, I'll try to remember to check out this recipe in a month from now. elf123, you must be one of those super, super organized ladies! I can't even think about YomTov yet, having such a busy summer.
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FraydaSue
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Sun, Aug 08 2010, 12:40 am
I made this cake for after Tisha b'Av - I still say it's the best honey cake out there!
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