Man, this cake is amazing. I don't want to raise expectations too much because perhaps one of the reasons the cake was so tasty is that I had low expectations going in...I mean, this cake has 7 ingredients, it couldn't be anything that special, could it? Ah, but I was wrong...this cake is amazing.
I first made this cake back in 2019, when my kids were 6 and 3. Now they are 6 and 9. Well, here is what I had to say about it all back then:
Call me crazy, but I do enjoy baking and cooking with my daughters...it's tough...well, not with Aster, she can do almost anything now, but Bea is still at the stage where she'd dump a whole bag of sugar into a recipe if I let her. So it takes some patience to pull it off and the recipes that work best are still "stir and bake" ones and this recipe qualified.
Cake Notes
This cake has only 7 ingredients but you could add some additional touches. Cinnamon, ground ginger, nutmeg, pinch of salt, a teaspoon ground cloves, vanilla extract, orange zest, and other favorite spices can be added. You can experiment with different flours also, like a blend of whole wheat and white. I might be tempted to add some brown sugar next time also to the dry ingredients and flour mixture.
Try to use large eggs in the batter and a whisk or electric mixer on medium speed to whip it all together in a large bowl. Scrape the sides to get everything off the bowl.
The original recipe said bake for 55 minutes, but that would have been way too long. A butter knife in the middle came out clean after about 35 minutes, I let it bake 5 more minutes but anymore than that and it would have been too long. I also screwed up and only used one stick of butter (½ cup), but everything seemed fine, no bad results.
I made a basic glaze of one cup powdered sugar, 2 tablespoons of milk, and 1 teaspoon vanilla, stirred and poured over the hot cake when it was out of the oven, but it was too thin and runny of a glaze. I should have waited to drizzle it on when the cake was cool. If you don't want to use a glaze, you could just try whipped cream.
So I repeated the step, but added some cornstarch to thicken the glaze and that was perfect. The cake is so moist and delicious that a glaze isn't necessary (but I like the glaze, so I'll always add it). I will DEFINITELY do this cake again!
As far as honey cake recipes, this one is very kid-friendly.
Put something like a parchment paper-covered baking sheet under the cake pan to catch any dripping batter. That'll save you from cleaning up a splattered oven. I used a 9-inch cake pan.
Let the Amish Honey-Molasses Cake cool on a wire rack at a room temperature.
❓FAQ About Honey Cake
No, bees do! Ha-ha. I get what you are asking. Are there Amish beekeepers? Yes, many Amish raise their own bees and harvest honey from the hives. Each small-batch of honey reflects the plant live in the area. The honey is used often in place of sugar in recipes.
🥮 Amish Honey-Molasses Cake
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- 1 cup honey
- ½ cup molasses
- 4 large eggs
- ¼ cup sour cream or yogurt
📋 Instructions
- Preheat the oven to 325°F. Lightly grease a 9-inch round cake pan. In a medium bowl, whisk together the flours, baking soda, and salt; set aside.
- In a large mixing bowl, mix together the butter, honey, molasses and eggs. Stir in the reserved flour mixture, then the sour cream or yogurt,
- Scrape the sides and bottom of the bowl to be sure everything is evenly moistened, then mix for one minute more.
- Gently pour the batter into the prepared pan.
- Bake for 50 to 55 minutes, until the edge of the cake pulls back from the edge of the pan. Remove from the oven and place on a rack to cool for 15 minutes. After 15 minutes, invert the cake onto a serving plate and allow it to cool before serving.
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🖨️ Full Recipe
Amish Honey-Molasses Cake
Ingredients
- 2 cups cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- 1 cup honey
- ½ cup molasses
- 4 large eggs
- ¼ cup sour cream or yogurt
Instructions
- Preheat the oven to 325°F.
- Lightly grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flours, baking soda, and salt; set aside.
- In a large mixing bowl, mix together the butter, honey, molasses and eggs.
- Stir in the reserved flour mixture, then the sour cream or yogurt,
- Scrape the sides and bottom of the bowl to be sure everything is evenly moistened, then mix for one minute more.
- Gently pour the batter into the prepared pan.
- Bake for 50 to 55 minutes, until the edge of the cake pulls back from the edge of the pan.
- Remove from the oven and place on a rack to cool for 15 minutes. A
- fter 15 minutes, invert the cake onto a serving plate and allow it to cool before serving.
JENNY LANTEIGNE
There's no recipe.
Kevin
Sorry, I fixed it!
Gaylene
I would love to have the recipe for the Honey Molasses cake!
Sharon M Talys
Kevin, I don't see any almonds in the ingredient list nor on the picture of the cake. There is no mention of putting almonds in the prepared pan but says later in the recipe to pour the batter over the almonds. I don't think I'd like almonds on that cake so when I make it there will be no almonds! Is this an oversight?
Kevin
Error on my part, Sharon, no almonds! I don't like almonds either!
Anita Sharp
Almonds ? How much do you need? Thanks.
Kevin
Almonds were an error,no almonds in the recipe, I removed the reference, sorry for that!
Kevin
Sorry, Janie, oversight on my part, recipe has been added!
Dorothy
It still says pour the batter over the almonds in the prepared pan!
Kevin
Arrgh, it is the almonds that won't die! Okay, I definitely took them out of the recipe now.
Judy
Looks like there is a glaze over the cake but I don't see directions (for a glaze). Did I miss something??
Kevin
Hi, Judy - I put the glaze recipe in the text above the photos...very basic glaze - Kevin
Angie
What was used for the glaze? Sounds good would like to make but needs the glaze.