A delicious, moist, fluffy honey cake that your entire family is sure to devour! This cake is sure to be a crowd-pleaser, with its incredibly airy texture and delicate honey taste. This is a very large recipe, so be sure not to fill your bundt pan too high, and you can use the excess batter to make a smaller cake for everyone to snack on. Top with your favorite glaze and enjoy!
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Beat egg whites with sugar, until stiff. Transfer to extra-large bowl.
Beat egg yolks with vanilla sugar, honey and oil. Add remaining ingredients. Fold into beaten egg whites.
Pour batter into the prepared pans and bake for one hour and 15 minutes.
Preheat oven to 325 degrees Fahrenheit. Grease two large tube pans or nine- x 13s.
Notes:
Freeze the cooled cake for up to 3 months. Thaw wrapped at room temperature.
Description:
Photography and Styling by Tamara Friedman
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Omit the yeast? Can I leave out the yeast or is it important?
It is important, you can't leave it out.
Hi! Someone just wrote in and told us she omitted the yeast and the cake was still delicious and came out the same.