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HONEY CAKE Non-Vegetarian-Dish

Honey cake is a Rosh Hashanah tradition. This holiday honey cake is easy to make and delicious to eat.


Pound cake mix
: 1 pkt
: 2/3 cup
: 1/4 cup
Ground cinnamon
: 1 tsp
Pumpkin pie spice
: 1 tsp
Instant freeze dried coffee
: 3/4 tsp
: 2
Nuts, chopped
: 1/2 cup
Ready to spread vanilla frosting, or powder sugar

Honey Cake


  • Heat oven to 350 degrees.
  • Grease and flour 12 cup bundt pan.
  • Beat all ingredients ( except nuts and frosting ) in a large bowl at low speed until blended. Beat on medium speed for three minutes; scrape bowl frequently. Gently stir in nuts.
  • Spread better evenly in pan and bake 35 to 45 minutes until tooth pick comes out clean. Cool on plate 10 minutes; turn upside down on wire rack.
  • Remove pan and cook cake completely.
  • Place frosting in microwave bowl and microwave uncovered on medium (50% ) for 15 seconds. Spread over top of cake allowing some to drip down. Or, sieve powdered sugar over top of cake.