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Parve
Easy
1 Hour, 30 Minutes
Diets 
Some people think of honey cake as something to bake once a year, just for Rosh Hashanah. But the flavor of honey is excellent in cakes, and this one has the most amazing, dense, and moist texture that it’s important to let go of this notion and put this delicious and easy cake into your regular rotation of family favorites. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday. Yields 1 12-cup bundt pan
1 cup oil
1/2 cup sugar
1/2 cup brown sugar
5 eggs
1 teaspoon Gefen Vanilla Extract
1 teaspoon cinnamon
1 and 1/2 teaspoons Haddar Baking Powder
1/2 teaspoon salt
1 cup Gefen Honey
1/2 cup sour cream or non-dairy sour cream
2 cups flour
Preheat oven to 325 degrees Fahrenheit. Grease and flour a standard (12-cup) bundt pan well; set aside.
In the bowl of an electric mixer, on medium speed, combine oil and sugars; beat until smooth.
Add eggs, one at a time, beating well to combine after each addition. Add vanilla, cinnamon, baking powder, and salt. Beat to combine.
Add honey and sour cream, beating well until incorporated. (It may still have visible flecks of sour cream.)
Reduce mixer speed to low; add flour, half at a time, beating to incorporate after each addition. Do not overmix.
Pour batter into prepared pan; bake for about one hour, until a tester inserted into the center comes out clean. Allow cake to cool for 10–15 minutes before removing from pan.
Set aside to cool fully before glazing, if desired (see Note).
Reproduced from Something Sweet by Miriam Pascal with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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From the photo, it looks like a bundt pan.
Can you substitute a no gluten flour for the flour here? What size pan is this for? You did not answer the last woman who asked you.
We have not tried this with a gluten free flour so we cannot recommend doing that. This recipe uses a bundt pan.
Sounds great can this be baked in a regular pan? if so, what size
Yes—but don’t overfill the pan. Be sure to leave about 1/2″ to 1/4″ of space at the top to give the cake room to grow. You’ll also need to adjust your baking time.
searching where is the recipe for the glaze? why don’t you have a search by word option?
just wondering, can this be baked in a regular pan? if so, what size?
tnx