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Jewish Honey Cake Recipe

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Jewish honey cake

Serving Details

  • Servings: 10 slices
  • Serving Size: 1 slice

Recipe Description

This traditional Jewish Honey Cake is moist, sweet, and perfectly spiced, making it a beloved dessert during Rosh Hashanah and other festive occasions. With a rich flavor profile, it’s a wonderful way to welcome the new year or simply enjoy with tea or coffee.

Cooking Time

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes

Nutritional Ingredients

  • 3 cups all-purpose flour
  • 1 cup honey
  • 1 cup vegetable oil
  • 1 cup sugar
  • 4 large eggs
  • 1 cup strong coffee (cooled)
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

FAQs

Can I use whole wheat flour?

Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option.

How do I store leftovers?

Store the honey cake in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.

Can I freeze this cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, and it will last for up to 3 months in the freezer.

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a large bowl, whisk together the flour, baking powder, salt, and spices.
  3. In another bowl, beat the eggs, then add the honey, sugar, and oil, mixing until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the coffee, and mix until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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