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This delicious and easy to prepare cake has a light texture and is slightly sweetened with honey. The spices used - True Cinnamon, Cardamon, and Clove Powder- are perfect compliments to the honey and are often used in Polish baked goods. Try it with a light dusting of powdered sugar for a special breakfast or brunch treat.

TRUE CINNAMON, Cardamon Seed Powder, Clove Powder



7 Tblspns butter

1/2 cup good honey (we used Wildflower Honey from G&S Apiary)

1/8 tsp salt

1 tsp vanilla extract

1/2 cup slivered almonds


1 3/4 cup flour

2 tsp baking powder

1/2 tsp salt

1 tsp True Cinnamon

1/2 tsp Cardamom Seed Powder

1/4 tsp Clove Powder

1/2 cup butter (room temperature)

5 Tblspns (white) sugar

1 tsp almond extract

1/2 cup milk

1/4 cup honey

2 eggs

1 tsp Almond extract

Directions: FOR THE TOPPING- Melt the butter in saucepan and add the honey & salt and stir until blended. Bring to a boil over medium high heat. Reduce to low and simmer for 2 minutes. Remove from heat and stir in the vanilla and almonds. Set aside to cool. FOR THE CAKE- Preheat the oven to 375 degrees. Spray (with cooking spray) a 9 inch cake pan and then line the bottom of the pan with parchment paper (making sure there is an overhang of the paper on the sides). Whisk together flour, baking powder, salt, and spices. In another bowl, beat the butter and sugar until fluffy. Add the honey and then the eggs, one at a time. Add the almond extract and beat to combine. Add the flour mixture and milk alternately, beginning and ending with the flour mixture. Pour the batter into the prepared pan. Pour the topping over the batter and then place the pan on a cookie sheet. Bake in the preheated oven for 35 minutes or until a knife inserted into the center comes out clean. Cool the cake in the pan on a rack for 15 minutes. Lift the cake out of the pan and then cool completely before slicing.


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