Polish Honey Cake
A rich, spiced honey cake with warm flavors of ginger and allspice, perfect for special occasions or teatime treats, offering moist texture and aromatic sweetness.
Ingredients
Instructions
- Cream shortening and sugar together.
- Add egg yolks, whole egg, and honey; mix well.
- Combine dry ingredients: flour, salt, ginger, baking soda, allspice.
- Gradually add dry ingredients and coffee to the mixture, mixing until well combined.
- Gently fold in beaten egg whites.
- Pour batter into a well-greased tube pan.
- Bake in a 350°F (175°C) oven for about 50 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute half of the shortening with unsalted butter for a more traditional taste. If you want a spicier kick, add extra ginger or even a pinch of nutmeg. Make sure to sift the dry ingredients together to avoid clumps. This cake can be made ahead and tastes even better the next day as the flavors meld.
Serving Suggestions
Serve the Polish Honey Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert. It pairs beautifully with a cup of coffee or tea. For a festive touch, dust the top with powdered sugar or drizzle with a honey glaze. Consider serving it alongside Fruited Ice for a refreshing contrast.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds, or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Polish Honey Cake contains roughly 738 calories, with 7g protein, 28g carbohydrates, and 69g fat. It is a good source of vitamin A (18% of the Daily Value), protein (14% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1133mg per serving (49% of the Daily Value).
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 make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for better texture. The baking time may vary slightly, so keep an eye on the cake as it bakes.
What can I use instead of coffee?
If you prefer not to use coffee, you can substitute it with brewed tea or hot water. For a sweeter option, try using milk or a milk alternative. Just keep in mind that the flavor profile may change slightly.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. It should also be lightly golden on top and spring back when gently pressed in the center.
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).