Comb Honey Cake
Ingredients
- 1 1/2 cups liquid honey, preferably from comb ⓘ
- 3/4 cup (1 1/2 sticks) butter ⓘ
- 2 1/2 cups flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon nutmeg, preferably freshly grated ⓘ
- 3 eggs, lightly beaten ⓘ
- 1/2 cup milk ⓘ
- 1/4 cup sliced almonds ⓘ
Instructions
- Put 1 1/4 cups of the honey and all but a teaspoon of the butter in a saucepan and warm over low heat just until the butter melts, about 10 minutes.
- Remove from the heat.
- While the butter is melting, preheat oven to 325 degrees.
- Use remaining butter to grease an 8-inch square baking pan.
- Use a bit of the flour to flour the pan, then line the bottom with waxed paper.
- Sift the rest of the flour with the baking powder, baking soda, salt, cinnamon and nutmeg into a large bowl.
- When the honey-butter mixture is ready, beat the eggs into it, then stir in the milk.
- Whisk this mixture into the dry ingredients gradually, stirring well.
- Take care not to add the warm liquid mixture all at once or the flour will lump.
- Pour the batter into the pan and scatter the almonds over the top.
- Bake for an hour or a little longer, until a cake tester inserted in the center comes out clean.
- Remove the cake from the oven and prick it all over with a thin skewer.
- Drizzle the unused one-fourth cup of honey over the top and allow to cool before removing the cake from the pan.
Nutrition & Diet Analysis (per serving)
873
kcal
44% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).