Walnut Honey Cake
This light and fluffy marvel all but melts in your mouth. Back in the day, it took effort for my grandmother's kitchen helper to make it, but it's a breeze now that we have stand mixers. —Lily Julow, Lawrenceville, Georgia
Ingredients
- 1 cup sugar
- 4 large eggs, room temperature
- 1/2 cup canola oil
- 1 cup honey
- 2 teaspoons grated orange zest
- 1 cup orange juice (with pulp)
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 3/4 cup chopped walnuts, divided
- Confectioners' sugar, optional
Reviews
It wasn't as light and airy as I had hoped and i subbed the ginger for nutmeg (b/c I realized I didn't have any after I started). I felt like the honey overpowered the other flavors (I used a natural wildflower honey), maybe it was the type of honey I used not sure but it was a too much work to try again.
I wanted to love this cake so much, however, it was anything but "light and fluffy". I followed the recipe exactly as written, but it turned out dry and heavy. I was careful to not over/under bake it. The cake is a vast mix of flavors, though the ginger seemed to overpower the more subtle flavors. It did fill the kitchen with a wonderful aroma as it baked, but given the cost and effort, the end result was not worth it. Perhaps less ginger and adding a cup of applesauce would make this more palatable, but I doubt that I'll make this again. I wish it had been better, Lily. It did sound delicious.