The honey glaze ensures that this cake is extra-moist.

Martha Stewart Living, September 2003


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees with rack in center. Spread walnut halves in a single layer on a rimmed baking sheet. Toast in oven until fragrant, tossing occasionally, 5 to 7 minutes. Transfer nuts to a plate; let cool. Pulse nuts in a food processor until finely chopped, about 10 times. Set aside.

  • Butter and flour an 8 1/2-inch spring-form pan; set aside. In a large bowl, combine honey and applesauce; whisk until honey is mostly dissolved. Add eggs, and whisk until fully combined.

  • Into a medium bowl, sift together flour, baking soda, salt, and ginger. Stir into honey mixture. Using a rubber spatula, fold in walnuts.

  • Pour batter into prepared pan. Bake cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.

  • Transfer pan to a wire rack; let cool until sides of cake begin to pull away from pan, about 15 minutes. Remove cake from pan, and place on a serving plate. While cake is still warm, use an offset spatula to gently spread remaining honey on top as a thin glaze. Serve warm.


Reviews (4)

120 Ratings
  • 5 star values: 14
  • 4 star values: 22
  • 3 star values: 48
  • 2 star values: 27
  • 1 star values: 9
Rating: Unrated
Horrible. Produced a flat,hard cake that was indelible. Unfortunately I had not read the reviews or I would have gone elsewhere.
Rating: Unrated
my cake turned out just like MrsPicasso. i think smthg is missing. what a waste of good honey !
Rating: Unrated
Shouldn't there be baking powder or baking soda in this recipe? What makes the cake rise without either one of those two ingredients?
Rating: Unrated
I followed all the instructions and my cake looked nothing like that picture! It was not even an inch high. The taste was ok, but the texture inedible. It ended up in the garbage.