Norwegian Honey Cake
A moist and fragrant Norwegian Honey Cake filled with raisins, orange rind, and warm spices, perfect for teatime or special occasions with a rich, sweet flavor profile.
Ingredients
Instructions
- Sprinkle 1 tablespoon flour over raisins in a bowl and toss to coat.
- Sift together the remaining flour, baking soda, ground cloves, and ground cinnamon.
- Beat eggs and sugar in a bowl until fluffy.
- Beat in sour cream and honey.
- Stir in the flour mixture just until blended.
- Add the coated raisins and grated orange rind to the batter.
- Pour the batter into a greased and floured 10-inch angel food cake pan.
- Bake in a preheated slow oven at 325°F (160°C) for 1 hour and 15 minutes or until the cake pulls away from the sides and the top springs back when lightly pressed.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with brown sugar. If you don't have sour cream, plain yogurt works well as a substitute. Make sure to sift the flour to prevent clumping, which helps achieve a lighter cake. You can also add chopped nuts for additional texture, if desired.
Serving Suggestions
This Norwegian Honey Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve alongside a cup of tea or coffee for a comforting afternoon treat. It also makes a great addition to holiday dessert tables, complementing dishes like Sand Tarts(Penna. German For Christmas).
Storage & Reheating
Store leftover honey cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Norwegian Honey Cake contains roughly 456 calories, with 12g protein, 102g carbohydrates, and 1g fat. It is an excellent source of protein (25% of the Daily Value), iron (23% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of calcium and vitamin C. It also contributes 6g of dietary fiber toward your daily target.
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).
Frequently Asked Questions
Can I use a different type of fruit instead of raisins?
Absolutely! You can substitute raisins with dried cranberries, chopped dates, or even dried apricots for a different flavor profile. Just ensure they are coated in flour before adding them to the batter to prevent sinking.
Is it possible to make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour. Make sure it contains a binding agent like xanthan gum to help with the cake's structure. The flavor will remain delicious and moist.
Can I freeze the honey cake?
Yes, you can freeze the honey cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. Thaw it in the refrigerator overnight before serving.
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).