Can Someone Help Me Keep This Honey Cake From Overflowing??!
Decorating By kathik Updated 6 Jul 2007 , 6:16pm by kathik
I am making this honey cake recipe. It tastes wonderful, but when it cooks it overflows. Then as it cools the cake sinks! 
I tried cooking it at 325 instead of 350, but that didn't help. Any ideas?
Here's the recipe:
3 1/2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1 cup vegetable oil
1 cup honey
1 1/2 cup white sugar
1/2 cup brown sugar
3 eggs
1 teaspoon pure vanilla
1 cup warm coffee
1/2 cup orange juice
1/2 cup shredded, peeled apples, optional
1/2 cup flaked almonds
Nonstick cooking spray
Preheat oven to 350 degrees. Generously spray a 9- or 10-inch tube or angel food cake pan with cooking spray. You can also use three 8-inch-by-4-inch, or two 9-inch-by-5-inch loaf pans.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and stir in the oil, honey, sugars, eggs, vanilla, coffee, and orange juice.
Using a strong wire whisk, or an electric mixer on slow speed, combine ingredients thoroughly to make a thick but pourable batter; ensure that ingredients are well blended and not sitting at the bottom. Fold in shredded apples.
Spoon or pour batter into prepared pan(s). Sprinkle with almonds. Place cake pan(s) on baking sheet and bake until done, about 60 to 75 minutes for larger cake, 45 to 55 for a smaller loaf. Cake is done when it springs back when gently pressed with fingertips.
Cool 10 minutes before unmolding.
Serves 12 to 16.
Thanks,
Kathi
1st thought --
that's a TON of oil...a whole cup?!?!?
this looks to be the Marcia Goldman recipe.....it's all over the place
----
2nd -- and what are you baking it in?
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alternate recipe also pareve
http://www.myjewishlearning.com/holidays/Rosh_Hashana/Overview_Rosh_Hashanah_Home/Honeycake.htm
Hi Doug. Yes, it is a ton of oil. It is from a book of Jewish desserts, plus the author has posted it on the web, in the paper, etc......
Everyone says it is awesome and it is supposed to rise high and stay there, however it doesn't for me! It does taste delicious though.
I am baking it in 3 8" x 4" foil pans. I really want it to work in the foil pans because I have an order for 25 of them!
Do you think if I reduce the oil it will help?
Thanks,
Kathi
well, look back at my previous post --- I edited it while you were typing.
found it too all over the place
and then found the other one
and many others (not listed as pareve) which all only used much less oil -- as little as 3 TBS in one case.
----------
those foil pans could be the culprit too.
have you tried an angel food or similar tube pan?
here's yet another that says its for Rosh Hoshana and looks good too
http://allrecipes.com/Recipe/Honey-Cake-II/Detail.aspx
very low oil -- 4TBS
and uses water.
(don't know if it's pareve)
Thanks Doug.
The second recipe from allrecipes isn't a very good one, but the first one looks good. I've tried it, it's nothing special.
I have been comparing the recipe I posted with a bunch of others and I think I'm going to try again but half the oil and see what happens. This one tates so good (I normally hate honey cake) that I would like to figure out a way to make it work.
I'll post if it comes out well, or if the one you suggested works better.
Thanks,
Kathi
P.S. I was rereading your member spotlight and had to laugh. We just drove past Oneonta, NY to drop off our daughter at camp in Gilboa, NY. We'll be picking her up and dropping her brother off in a couple of weeks!
I use a whole cup of oil in my carrot cake but when I look at your recipe the first thing I thought was that's a lot of liquids period lol you have 3 1/2 cups of liquids including the honey plus 3 eggs sounds like a lot to me I would try cutting back on some maybe only 1/2 c oil and 1/2 c coffee?
Here's a cheftalk forum post (by thebighat) that advises using only the baking soda (not baking powder) for a Marcy Goldman honey cake that rises and stays that way:
http://tinyurl.com/2u7zpo
HTH
JanH you are wonderful!!! 
That was so helpful! Here I thought it was coming out wrong and it was coming out "right", but not how I want it. I will make another trial run tomorrow without the baking powder and see what happens!
Thanks again, you're a peach!
Kathi
These sound really yummy, but do they have one that doesn't have coffee in it? I don't drink coffee. I'd like to try this, but not with coffee in it. Can you use a coffee sub, like Postum or Pero?
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