Bubbe’s Honeycake ( low sugar version)

Written By cc1

A family staple for the High Holy Day’s, this cake has been made by Grandma, Mommy and even Daddy :) I finally took on the mantle right before Yom Kippur this year. I reduced the sugar quite significantly in this rendition and made some other alterations, cake was just slightly sweet but still fluffy and flavorful. Bubbe (Grandma’s mother)’s original recipe is attached below as well for the more authentic flavor.

Ingredients:

  • 1/4 cup oil

  • 3 tablespoons butter, melted

  • 2 tablespoons brown sugar

  • 1 egg + 2 yolks (can probably do one or two eggs)

  • half lime’s worth lime juice

  • 180 grams fine cake flour (I used cake flour from Vienna)

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking power

  • 1/2 teaspoon koser salt

  • 1 teaspoon cinnamon

  • 1 teaspoon nutmeg

  • 1 teaspoon anise seed

  • 1/2 teaspoon cloves powder (I tried to grind it myself, probably better to buy the powder)

  • 1/2 teaspoon ginger

  • 1/2 cup espresso

  • 4.5 oz honey

Procedure

  • Preheat oven to 350 degrees. Line springform pan (I used 9 inches, could be smaller) bottom with oiled parchment

  • Combine dry ingredients and mix well/sift

  • Combine oil, melted butter, brown sugar, and lemon/lime juice. Stir to cool down butter, then beat in eggs. I did this step in the stand mixer, no heavy whisking needed so this isn’t nessesary.

  • Combine espresso with honey, mix to combine

  • Alternate adding in the honey mix and the dry mix to the egg mix, while beating to mix in the stand mixer.

  • Pour cake batter into springform pan. Add generous anise seeds and almond slices on top.

  • Bake 1 hour.

cc1
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