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Polish Honey Cake Recipe

Polish Honey Cake

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on June 14, 2012

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    I imagined this to be light and fluffy, but it was dense and dry. And I DID whip the egg whites until they were stiff. I checked on them after 38 minutes and they were already overcooked and bad. I definitely consider myself to be a good baker, but this recipe failed me. I was so excited for these honey cakes and they were so not what I was expecting! I'm not saying that this is a bad recipe, but it really just didn't live up to my expectations.
    I would suggest to use a lot less nuts.

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  • on January 03, 2011

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    I made bread crumbs in the food processor out of some fresh bread I had baked the day before. The recipe came out perfect. I used 8 oz. brioche tins so I reduced the cooking time by 20 mins. Thank you for this yummy recipe. It's a keeper for sure. :

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  • on February 02, 2010

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    I thought this recipe was unique in that it didn't use flour, so I had to try it. I didn't use the brioche pans, so I just left it in the oven for about 20 minutes. I came out so good. My kids are picky eaters and they loved it. I whipped some heavy cream with 3 tblspns of powdered sugar and a touch of vanilla. It was the perfect compliment. I love Symon.

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  • on January 28, 2010

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    Maybe it was the breadcrumbs, but this recipe had a wheaty kind of taste. I would guess that many people don't have large brioche pans (including me. I used a smaller brioche pan and it SIGNIFICANTLY cut down on the cooking time, so my cakes were a bit overcooked. For those who use smaller brioche or muffin pans my advice would be to watch the time carefully. I baked for 25 mins. and even that was too long. Not sure I'll try this one again.

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  • on January 12, 2010

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    This recipe was easy to make up. I don't own brioche pans (and at the time I made this, had no clue what they were so I improvised and used a plain-old cupcake pan. The cakes turned out FABULOUS and were a huge hit, even with the kids!

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  • on May 16, 2009

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    This is it right here!! I made this in those little aluminum foil cake tins and it turned out great. The batter is extremely simple to make, and the cakes turn out nice and spongy and not over sweet. If you have a serious sweet tooth, just drizzle a lot of honey on top. The cake soaks it in beautifully!!

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  • on January 03, 2009

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    I watched Michael & his wife make this recipe on Holiday special show and had to make it. It was just as he said - easy and moist. I made this for our Christmas dinner dessert. My husband loved it - the honey keeps it moist even days later. We don't have the little tins, so i made them in a little silicone muffin 'pans'. It worked well, but i had to reduce the cooking time a lot because the cakes were much smaller. Michael's tins make 4 cakes and my silicone muffin pan makes 12. My cakes were a little overccooked, but still tasted wonderful. The recipe made me feel good because it was made with honey and nuts - good for you foods and the cakes were great little snacks too. My husband was so sad when they were gone. I can see this recipe becoming a holiday tradition.

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  • on December 13, 2008

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    Thank you so much for sharing this recipe. My mother in law passed away two years ago. I recall her telling me about this type of cake from her childhood and that of my husband's. I never got the recipe from her but I feel confident this is the same honey pound cake she spoke of. I intend to make it this year for my husband and his family. I also intend to pass this recipe on to my 17 year old daughter who is half Polish. I believe it is important and very special to share family recipes as well as special recipes which relate to our heritage.

    Happy Holidays!
    Karrie Wiggy

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