Recipe courtesy of Stanley Ginsberg and Norman Berg
Save Recipe Print
3 hr 10 min
25 min
15 min
2 hr 30 min
2 loaves



Preheat the oven to 225 degrees F with a rack in the middle of the oven. Grease and flour or line with parchment paper two 8 1/2- by 4 1/2-inch loaf pans.

In the bowl of a mixer, combine the brown sugar, salt, eggs, oil, honey, cinnamon, cloves and allspice and mix, using the flat (paddle) beater at low-medium speed until well blended, 6 to 7 minutes. Add the water and baking soda and continue mixing until blended.

Add the flour 1 cup at a time, letting each addition blend before adding the next. Continue beating for about 10 minutes. The batter will be loose, stringy and very, very sticky.

Pour the batter into the prepared loaf pans, top with nuts and/or fruit, if desired.

Bake 2 to 2 1/2 hours or until done.

Remove to a rack and let cool for 10 to 15 minutes before turning the cakes out of the pans.

Cook's Note

If dark honey isn't available, you may substitute 2 tablespoons unsulfured molasses for the same quantity of honey.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Honey Glazed Carrots

Recipe courtesy of Sunny Anderson

Honey Cornbread Muffins

Recipe courtesy of The Neelys

Honey Mustard Salad Dressing

Recipe courtesy of Katie Lee

Honey-Mustard Dressing

Recipe courtesy of Food Network Kitchen

Salmon Cakes

Recipe courtesy of Ina Garten

Lemon Cake

Recipe courtesy of Ina Garten

Coconut Cake

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Alton Brown

Dump Cakes

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories