I generally only eat honey cake once a year, but it is one of my favorite simple cakes. I've always loved the flavor of honey cake, but found most cakes to be on the dry side (though this never stopped me from eating them). This recipe is the prefect combination of a rich, spiced flavor and moistness. This was also my first attempt at a homemade honey caked and I was thrilled with the results. The cake was better than the ones my local Jewish bakery makes and I have never tried such a moist honey cake until I baked this recipe. I made this cake for both of the Rosh Hashana dinners I went to and it was a hit at each meal. At one of the dinners, there were a couple of honey cakes in the dessert spread and this was by far the moistest.
After trying this recipe, I will definitely be making honey cake more than once a year. Even though this cake is traditionally made for the Jewish New Year, it would be great for any autumn or winter occasion with its cinnamon and honey flavors. It's also really easy to whip together and only uses one bowl, which is always a plus in my book. It may seem like you need a lot of ingredients at a glance, but many of them are things you probably already have at home. Another perk to a cake like this is that you can have it any hour of the day. If there is cake leftover the morning after I bake a batch, I love having a slice with a cup of tea (or coffee if that's your preference). You can also keep this cake for a few days and it will still stay moist, just make sure you wrap it in plastic wrap.
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