The Sunshine Scent of Orange Honey Cake: A Hug in Loaf Form

There are certain aromas that transport you instantly. For me, the warm, complex scent of orange and honey baking is one of them. It’s the smell of my grandmother’s kitchen, a place where time seemed to slow down, and every corner held the promise of something delicious. She never measured, just “a splash of this” and “a handful of that,” but her cakes, especially this one, were always perfect. This recipe, discovered nestled within the pages of The New Jewish Holiday Cookbook, captures that very essence, a comforting embrace that’s both sophisticated and deeply soulful, reminiscent of those cherished, flour-dusted afternoons.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 60-70 minutes
• Total Time: 1 hour 30 minutes (plus cooling time)
• Servings: 20
• Yield: 2 loaves
• Dietary Type: Dairy-Free (with optional notes)

Ingredients

This recipe calls for simple, pantry-staple ingredients that come together to create something truly magical. The combination of orange juice concentrate and honey forms the flavor backbone, while the spices add a comforting warmth.

• 1 cup hot water
• 1 tablespoon instant coffee granules
• 1 (6-ounce) can frozen orange juice concentrate, thawed
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• ¼ teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 3 ½ cups all-purpose flour
• 4 large eggs
• ⅓ cup canola oil (or other neutral-flavored oil like vegetable or grapeseed)
• 1 ¼ cups sugar
• 1 cup honey

Equipment Needed

To bring this glorious Orange Honey Cake to life, you’ll need a few essential kitchen tools:

• Two 9 by 5-inch loaf pans
• Nonstick cooking spray or butter/shortening for greasing
• Wax paper
• A 2-cup measuring cup or a small bowl for mixing liquids
• A small custard cup or piece of wax paper for dry ingredients
• Measuring cups and spoons
• A large mixing bowl
• An electric mixer (handheld or stand mixer)
• A whisk (helpful for initial mixing)
• A spatula or scraper for cleaning the bowl
• A wire cooling rack
• A toothpick or cake tester
• A serrated bread knife for slicing

Instructions

Crafting this Orange Honey Cake is a methodical yet rewarding process. Each step builds upon the last, creating a symphony of flavors and textures.

1. Prepare the Pans: Begin by preparing your two 9 by 5-inch loaf pans. Coat the insides thoroughly with nonstick cooking spray or a thin layer of butter or shortening. Next, cut a piece of wax paper to fit the bottom of each pan. Place these pieces in the prepared pans, and then spray or grease the wax paper as well. This double-layer protection ensures your beautiful loaves won’t stick. Set these aside.

2. Preheat the Oven: Set your oven to 325 degrees Fahrenheit (160 degrees Celsius). This moderate temperature is key to allowing the cake to bake through evenly without drying out.

3. Create the Orange-Coffee Base: In a 2-cup measuring cup or a small bowl, pour the hot water. Add the instant coffee granules and stir them in until they are completely dissolved. The coffee, while not imparting a strong coffee flavor, enhances the overall depth and complexity of the cake’s flavor profile, working wonderfully with the orange. Next, stir in the thawed orange juice concentrate. This will help cool down the coffee mixture slightly. Set this liquid mixture aside.

4. Combine Dry Spices and Leaveners: In a small custard cup or on a clean piece of wax paper, measure out the ground cinnamon, ground allspice, salt, baking powder, and baking soda. Whisk these together gently to ensure they are well-distributed. Setting these aside in a single spot makes them easy to add to the batter later.

5. Measure and Sift the Flour: Measure the all-purpose flour by spooning it lightly into your measuring cups and then leveling off the excess with a straight edge. Sifting the flour is an important step here; it aerates the flour, breaks up any small lumps, and helps prevent a dense cake. Sift the measured flour onto a large piece of wax paper or into an extra bowl.

6. Cream Wet Ingredients and Sugars: In the bowl of your electric mixer, add the four large eggs, the ⅓ cup canola oil, the 1 ¼ cups sugar, and the 1 cup honey. With your electric mixer set to medium speed, beat these ingredients together until they are completely combined and the mixture is smooth and well-emulsified, which should take about 2 minutes.

7. Incorporate Spices and Liquids: Add the reserved spice mixture (cinnamon, allspice, salt, baking powder, baking soda) to the wet ingredients in the mixer bowl. Beat on medium speed until just combined. Now, begin adding the dry and wet ingredients in alternating additions. Add about one-third of the sifted flour to the batter and beat until just incorporated. Then, add about one-third of the orange-coffee mixture and beat until combined. Repeat this process twice more, adding the remaining flour and orange-coffee mixture, alternating until all ingredients are incorporated.

8. Develop the Batter Texture: After all ingredients are added, beat the batter on low speed until the flour is completely mixed in. Use a spatula or scraper to scrape down the sides of the bowl as needed to ensure everything is incorporated evenly. Once the flour is fully mixed, beat the batter on high speed for 1 to 2 minutes, or until it achieves a very smooth consistency. Don’t be alarmed if the batter appears thin; this is characteristic of this particular cake and contributes to its moist texture.

9. Fill and Bake: Pour the batter evenly into the two prepared loaf pans. Place the pans in the preheated oven. Bake at 325 degrees Fahrenheit (160 degrees Celsius) for 60 to 70 minutes. The cakes are done when a toothpick inserted into the center of each cake comes out completely clean. Test both cakes in multiple spots if necessary. If you notice a wet spot in the center of the top of a cake, continue baking for a few more minutes, checking frequently.

10. Cooling the Loaves: Once baked, remove the cakes from the oven. Let them cool in their pans on a wire rack for 1 hour. During this time, you should notice the sides of the cakes starting to shrink away from the pans slightly, a good indicator they are ready to be removed.

11. Loosening and Inverting: After the initial cooling period, gently run a knife around the sides of each cake to loosen them completely. Then, carefully turn each cake out of its pan. Peel away the wax paper from the bottom. Invert the cakes so that their tops are facing upward.

12. Complete Cooling: Place the inverted cakes back on the wire rack and allow them to cool completely. This step is crucial for the cake’s structure and prevents it from becoming gummy.

13. Storage Preparation: Once the cakes are thoroughly cooled, wrap them well for storage. Use sturdy plastic wrap and/or heavy-duty foil. This helps maintain their moisture and freshness.

14. Mellowing for Optimal Flavor: For the best taste and texture, allow the wrapped cakes to “mellow” overnight. This resting period allows the flavors to meld and the crumb to develop further, making the cakes wonderfully moist and easier to slice. A serrated bread knife works best for slicing these loaves cleanly.

15. Storing the Cakes: The tightly wrapped loaves can be kept at room temperature for up to 4 days. For longer storage, they may be frozen for several months. To serve frozen cakes, defrost them, still wrapped, at room temperature before slicing and serving.

Expert Tips & Tricks

• Room Temperature Ingredients: While this recipe is quite forgiving, ensuring your eggs are at room temperature will help them incorporate more easily into the batter, creating a smoother emulsion.
• Orange Zest Power: For an even more intense burst of citrus flavor, consider adding the zest of one to two oranges to the wet ingredients along with the sugar and honey. It will elevate the orange aroma and taste beautifully.
• The “Mellowing” Magic: Don’t skip the overnight mellowing! It truly transforms the cake, softening the crumb and deepening the flavors. It’s the difference between a good cake and an exceptional one.
• Preventing Dry Edges: If your oven tends to bake hot, you can loosely tent the loaves with aluminum foil during the last 15-20 minutes of baking to prevent the edges from becoming too dark or dry.

Serving & Storage Suggestions

This Orange Honey Cake is wonderfully versatile. Serve slices plain, allowing its inherent warmth and citrus notes to shine. It’s equally delightful with a dollop of whipped cream or a drizzle of extra honey. For a more decadent treat, consider a light glaze made from powdered sugar and a touch of orange juice.

As mentioned in the instructions, the cooled cakes can be kept at room temperature for up to 4 days when wrapped tightly. For longer preservation, they freeze beautifully for several months. To serve frozen cake, simply allow it to defrost, still wrapped, at room temperature. The cake is best sliced with a serrated bread knife for clean, even pieces.

Nutritional Information

(Please note: This is an estimated nutritional breakdown per serving and can vary based on specific ingredient brands and exact portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	245 kcal
Calories from Fat	60 kcal
Total Fat	4.9 g	7%
Saturated Fat	0.6 g	3%
Cholesterol	42.3 mg	14%
Sodium	207.1 mg	8%
Total Carbohydrate	47.7 g	15%
Dietary Fiber	0.8 g	3%
Sugars	30.5 g	61%
Protein	3.9 g	7%

Variations & Substitutions

While this recipe is a classic for a reason, here are a few ideas to explore:

• Citrus Swap: Feel free to experiment with other citrus concentrates, such as grapefruit or tangerine, for a different flavor profile.
• Nutty Addition: Toasted chopped walnuts or pecans can be folded into the batter along with the flour for added texture and flavor.
• Spice Variation: A pinch of ground cardamom or a touch of fresh ginger can add an interesting twist to the spice blend.
• Gluten-Free: For a gluten-free version, you would need to experiment with a high-quality gluten-free all-purpose flour blend, likely with the addition of a binder like xanthan gum, and adjust liquid slightly if needed. This would require careful testing to achieve the right texture.

FAQs (Frequently Asked Questions)

Q: Why is the batter so thin?
A: The thin batter is intentional and contributes to the moist, tender crumb of the finished cake. It’s designed to bake up beautifully.

Q: Can I make this cake in a different pan size?
A: While the recipe is specifically designed for two 9×5-inch loaf pans, you could potentially adapt it for a 9×13-inch baking pan, adjusting the baking time accordingly. A bundt pan might also work, but would require careful monitoring for doneness.

Q: How can I tell if the cake is fully baked?
A: The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean, without any wet batter clinging to it, the cake is ready.

Q: My cake edges are browning too quickly. What can I do?
A: If you notice the edges browning too rapidly, you can loosely tent the loaf pans with aluminum foil for the remainder of the baking time.

Q: Can I make this cake dairy-free?
A: This recipe is naturally dairy-free as it uses oil instead of butter and no milk.

A Slice of Sunshine

This Orange Honey Cake is more than just a recipe; it’s an experience. It’s the warmth of the oven, the comforting aroma filling your home, and the sheer joy of sharing a slice of homemade goodness. Whether you’re baking it for a holiday, a special occasion, or just because, I encourage you to embrace the process and savor the results. Pair it with a cup of hot tea or a glass of milk, and let the sunshine flavor brighten your day. I’d love to hear how your Orange Honey Cake turns out – share your stories and photos!