This recipe was in Joy of Kosher with Jamie Geller Magazine back in 2012 and I’m so proud of how it came out! I wrote an article about infused honey inspired by The Washington State Fair (aka Puyallup Fair) that I used to frequent as a kid and still go back every chance I get, and I included this recipe as a little bonus. I adapted my savtah’s traditional orange honey cake using hot citrus tea and a whole orange blended in a food processor and I added a fun streusel topping for some texture…because I feel like honey cake could really use some extra umph.
- 1 1/2 cups honey
- 1 cup hot strong tea
- 3 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 small orange, with peel, cut in quarters and seeds removed
- 1 cup white sugar
- 3 eggs
- 3/4 cup vegetable oil
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons vegan butter/margarine, softened
- 1/2 cup chopped pecans
- Preheat oven to 350 degrees F. Mix the honey and tea together and set aside to cool.
- Combine the flour, baking powder, baking soda, cinnamon and nutmeg, and set aside.
- In a food processor, blend the entire orange. Add the sugar and eggs and process until well mixed. Transfer to an electric mixer, add oil and beat well. Alternately add the flour mixture and cooled honey-tea mixture, beginning and ending with the dry ingredients.
- Mix together all of the streusel ingredients until crumbly.
- Pour the batter in to two wellgreased loaf pans lined with parchment paper. Sprinkle on the streusel and bake for 1 hour; a toothpick should come out of the cakes clean. Let cool for 30 minutes before transferring to a wire rack to cool completely.