Honey Spice Cake

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Honey Spice Cake is perfect with a cup of coffee or alongside hand-churned ice cream. This recipe was a hit with our friends at the Tuscarawas Valley Farmers’ Market in July of 2024.

This type of cake may be made in a Bundt pan, round pans or loaf pans. This may be frozen and pulled out later when company comes or you have a hankering for some honey and spice.

Enjoy!
Count your blessings and know you are loved,
Mrs. Katie

Mrs. Katie of Heritage Ways

Honey Spice Cake

Honey and spices combine to offer a delightful cake that is perfect with a cup of coffee or alongside fresh churned ice cream.

Print Recipe

Servings: 16 servings

Course: Breakfast, Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• ½ cup lard or preferred shortening
• ½ cup butter, softened (1 stick)
• 2 cups honey
• 2 eggs, beaten
• 1½ cup plain, unsweetened regular yogurt (not Greek) (can sub 1 cup whole milk)
• 4 cups all-purpose flour (sift then measure)
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg

Method

 

1. Combine sifted flour with soda and spices. Set aside.
2. In mixing bowl with electric mixer, cream lard (shortening) and softened butter until combined, light and creamy. Add honey and combine well.
3. Add eggs. Blend well.
4. Gradually add yogurt (or milk, if using) and dry ingredients, alternately into the creamed mixture.
5. Grease and flour Bundt pan. (May use other cake pans) Pour batter into pan and bake 350F for about 35-45 minutes. Use a cake tester, thin knife or toothpick to test for doneness. Tester should return clean with no batter. Times might vary depending on pan used and oven.
6. Allow to cool about 5 minutes in pan then turn onto cookie cooling rack.

Notes