My honey cake did not come out this year either, It's the first one. Honey cake, well traditional Jewish Honey cake baked for rosh Hashanah, and judging by the recipe we are talking about that kind of honey cake does use a lot of liquid. Here is the recipe I use and it uses even more liquid.
My aunts’ recipe:
1.5 cup honey
2 cup milk (or non-dairy substitute, like coffee creamer works as well)
2 cup sugar
1 stick margarine
All of the above ingredients put in the pot and slowly bring the heat up stirring up until margarine melts and mixture becomes smooth. Doesn’t have to boil, just melt and mix together. Let it cool down so the eggs and the dough don’t start cooking when this mixture is added.
1.5 cup oil (I use corn or vegetable oil)
8 eggs
Mix together; slowly add to the mixture above constantly mixing.
I use Kitchen Aid stand up mixer:
6 cups flour, sifted
2 Tbs. cinnamon
1 tsp. ground clove
2 tsp. baking powder
You can add other spices if you like, like dry ginger for example, also can add raisins or craisins, or even chocolate chips.
Some people add nuts.
Start the Mixer slowly. First mix all dry ingredients well, and then pour the liquid and mix until smooth. You will have the 5 quart bowl nearly full, (the recipe can be cut in half). Pour the batter into several loaf pans, I use the small aluminum disposable pans and usually end up with 10 loaves. Depends on the size of the pan, bake at 300-325 degrees for about an hour. Do not over bake so it doesn’t become to dry.