Polish Honey Cake


Preparation info

  • Makes two 8-×-4 inch loaves; each serves about


    • Difficulty


Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

This deep-mahogany colored cake has a melting, mellow honey flavor without being too sweet. Sometimes it’s covered with chocolate icing, but I prefer it plain. Wrapped tightly, it keeps well for several days. “In fact,” says my Polish friend Krystyna Mayer, who gave me the recipe, “the flavor will improve over time.”


  • 1⅓ cups honey
  • cup sugar
  • ½ cup


  1. In a large nonreactive saucepan, combine the honey, sugar, jam or prune puree, butter and cocoa over low heat. Cook, stirring, just until the sugar dissolves and the butter melts. Remove from the heat; cool to lukewarm.
  2. Preheat the oven to 325 degrees F