Serves a Crowd
Rustic French Honey Cake
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28 Reviews
JLark88
November 7, 2021
Made this last night with some leftover pumpernickel flour. I soaked the prunes in warm water before chopping. This cake was excellent, a truly delicious snacking cake, not too sweet and perfectly tender for rye. The cake flour helps. Mine baked for 30 minutes. Would definitely bake this again! Probably not ideal for anyone who likes their cakes very sweet, but you can always drizzle with more honey or enjoy with some soft honey butter. I thought it was just perfect as is!
Mayra
May 9, 2020
Delicious cake! Mildly sweet, just the way I like it! The 8x8 pan was a bit small, though, the cake was too high and didn't cook thoroughly in the middle. I'll use a wider pan next time. I've read some comments about soaking the prunes, and, since the ones I had weren't very sweet, I've soaked them in plum wine/umeshu. Win!
Stephanie B.
March 2, 2019
Finally tried this after it spent some time languishing in my recipe collections. This cake is simple delight, I loved it.
I used dates because that's what I had, and they worked well in here. I also took a risk and used my Mockmill to get fresh einkorn and rye flours. I was happy to find my cake had a light texture, and was not gummy or dry at all.
I'll definitely be making this cake again, and I'd love to try others suggestions of using coffee or liquor soaked fruit, and I think apricots would go nicely here too. Great recipe as is, and lots of room to play!
I used dates because that's what I had, and they worked well in here. I also took a risk and used my Mockmill to get fresh einkorn and rye flours. I was happy to find my cake had a light texture, and was not gummy or dry at all.
I'll definitely be making this cake again, and I'd love to try others suggestions of using coffee or liquor soaked fruit, and I think apricots would go nicely here too. Great recipe as is, and lots of room to play!
CHeeb
August 22, 2018
Helen,this Gilds an already golden lily,but I sometimes soak my prunes in tea or coffee depending on mood. It totally changes a delicate honey cake,but is a nice change of pace. Make sure to drain off any tea or coffee before adding them to your batter.
Helen L.
August 22, 2018
I did find this cake a bit dry. Baked in a 350F convection oven for 30'. I used very moist prunes but not soaked. I will though give it another go...
pelinulger
January 15, 2018
Hi there... As far as I know, heating honey is not very healthy. They say that when heated over 113F, it produces dangerous and unhealthy substances. I used to use honey in my cake baters as well, but after reading this on several different articles, I replaced honey with maple or molasses... Just FYI.
Sílvia F.
February 24, 2016
Hey pixels, I've tried a cake recipe based on this in my own blog!! It's yummy!! Thanks for sharing your awesome recipes. If you want to see mine, click here, please: https://thehappiestpixel.wordpress.com/2016/02/24/rustic-french-honey-cake/
Love, thp
Love, thp
Lisa
November 29, 2015
This is such an unexpectly delicious and exquisite cake. I never like spices in the cake. But this one is an exception. The spices subtled down with the combination of honey and plum. It has a sophisticated yet complex taste to it. I am not a cake maker. Yet I made this many time. I found Trader Joe's pumpkin spice to be very close to the spices used in this recipe, just adds more cinnamon. Thank you!
CHeeb
November 29, 2015
Dear Tom, I adore cakes with prunes and often soften them in warm coffee before blending them into batter. Can't wait to try this on your honey cake recipe. No one can guess there is either coffee or prunes once gently mixed in.
rachelg
October 1, 2014
I followed the recipe exactly (except I used pastry flour instead of cake - maybe that was the problem?) and it was super dry. Is there any way I can easily make it more moist? Should I add more honey? or switch the butter for olive oil? Or add more milk? Thanks!
Renee M.
June 5, 2014
This looks delictios! I'm going to the store tomorrow and will stock up on needed ingredients. I am sure that this cake made as directed will be perfect. Obviously, subbing many ingredients doesn't work….I don't understand when people sub ingredients and then complain? You didn't follow the recipe and then want to gripe about the outcome… puzzled.
misslofox
February 12, 2012
I made this cake for a brunch this morning and it was beyond delicious. I was a little worried about the comments that it would be dry, but I found it to be very moist. I didn't chop my prunes very small - maybe that helped? In any case, this recipe is definitely a keeper!
beijinggirl
February 5, 2012
Just made this - used whole wheat flour, omitted the prunes and baked in flower cake molds. Beautiful!
Susan
November 24, 2011
Exquisite! I subbed wheat flour for rye, and soaked the prunes in apple juice like Lillasyster suggested. It was so good I decided to forego the brownies I'd planned to make for a potluck and share this cake instead. Anything that can stand in for chocolate is of superior quality.
bklyncook
October 5, 2011
mmm..added applesauce because i feared the "dry" factor....yum ...so easy...
drbabs
September 28, 2011
Loved. I made the cake with whole wheat instead of rye flour--I didn't have any rye--and used the extra honey because I'm a wimp. It was very slightly dry, but that may have been my oven's fault--sometimes it runs hot, sometimes cold, and it was running a little hot today. We had it with cappuccino for dessert and loved it. Thanks for a great recipe.
Lillasyster
September 28, 2011
A very nice cake. I used plain AP flour instead of rye, the extra blob of honey and soaked the prunes in apple juice. Results were plenty moist and not too sweet; thanks for the excellent recipe!
Regine
September 22, 2011
More like a honey bread than cake since it just has a hint of sweetness even with the additional 2 tbsp of honey. Definitely good with butter or even cheese. I could see it cut in slices next to a plate with a nice selection of cheeses. I did not have rye flour nor do I like it, so I replaced the rye with the same quantity of all purpose flour. I also added about 1 tsp vanilla extract. Would I make it again? Yes. You could even up the honey from 1/2 cup to 3/4.
Brotha P.
September 20, 2011
Oh, Man! I must make this, this very weekend and I will post my photo when mission is accomplished. :-)
Smallpeace
September 20, 2011
What did I do wrong?! My honey cake was very dry. Arathi, I like the idea of steeping the prunes in armagnac, maybe that would help. But I do think this very un-sweet cake needs the added dusting of the confectioners. Frowny face.
thirschfeld
September 20, 2011
Smallpeace, I have made the cake several times now and it has never been dry. It is not a particularly moist dense cake either though. Did you use 8 x 8 metal bakeware or some other bakeware? Did you use stone ground rye? Sometimes I find stone ground grain absorbs more moisture and needs a little more hydration. Also in the headnote you will notice it recommends for a sweeter cake to add up to an eighth of a cup more honey. Arathi's idea of steeping the prunes would be a great additon.
ashleychasesdinner
September 18, 2011
I am loving honey lately, so I am off to make this. I have similar plates to the one you have in your photo! Love that plate. Mine are on their last leg, since they are old and have been passed around to so many through the years. Thanks for sharing the recipe thirschfeld!
Arathi
September 18, 2011
I made this yesterday - I didn't dust with confectioners' sugar because I am afraid of dusting and always make a mess when I do it, but I did steep the prunes in some armagnac. I just had a tiny slice as a pre-run snack, I think this may be my dream breakfast cake. Looking forward to a much bigger slice when I am back from running. Thanks for the recipe, I think I might make this every week!
BubbleChild
September 18, 2011
Amazingly articulated recipe and gorgeous photos. I love not only the recipe, but the commentary and eating suggestions that go with. After living in France for a bit, this recipe seems pretty dead on to the traditional honey cake I would find in the market. Looking forward to playing with it! Cheers.
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