Honey Pie

I’ve always loved  tradition and I was determined to make a better traditional honey pie, but none of my efforts have come close to this fabulous recipe for Majestic and Moist Honey Cake by Marcy Goldman, from her cookbook, “A Treasury of Jewish Holiday Baking”. It takes everything you thought you knew about honey Pie and takes it to a whole new level. If you haven’t had the chance to read that recipe, I’m sharing it with you today. It’s also very easy to make. 

Honey Pie


  • 3 ½ cups all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 4 tsp. ground cinnamon
  • ½ tsp. ground cloves
  • ½ tsp. ground allspice
  • 1 cup of vegetable oil
  • 1 cup of honey
  • 1 ½ cups granulated sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 cup of warm coffee/strong tea
  • ½ cup of orange juice
  • ¼ cup of whiskey (if you like)


Simply whisk the flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice together. Make a well in the center and add the rest of the ingredients. Mix until you have a thick, smooth batter. Pour into a greased pan. Do not be frightened if you have extra ingredients left or none at all. It varies because of the size of the pan.

Make sure you grease your pans well. I like to use the baking sprays which have flour in them, or you can grease and flour the pan yourself. I strongly suggest taking the extra minute to properly prepare the pan, because it’s highly disappointing when half the cake gets stuck in the pan after all that hard work!

Bake at 350° F until a skewer or toothpick comes out clean. Oven temperatures vary tremendously, and the type of pan you use also influences baking time, so do the toothpick test rather than relying on the clock. Let the cake cool slightly, then tip out onto a wire rack to cool completely. Freezes well. Before serving, dust the cake with confectioners’ sugar.

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