Holiday Honey Cake
A moist, spiced honey cake traditionally enjoyed for the Jewish New Year, symbolizing wishes for a sweet year ahead.
Ingredients
- •3.5 cups all-purpose flour (440g)
- •1 tbsp baking powder
- •1 tsp baking soda
- •1/2 tsp salt
- •1 tbsp ground cinnamon
- •1/2 tsp ground nutmeg
- •1/4 tsp ground cloves
- •1 cup honey (340g)
- •1 cup granulated sugar (200g)
- •3/4 cup brown sugar (150g)
- •3 large eggs, at room temperature
- •1 cup vegetable oil (240ml)
- •1 tsp vanilla extract
- •1 cup brewed black coffee or strong tea, cooled (240ml)
- •1/2 cup orange juice (120ml)
- •1/2 cup sliced almonds for topping (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 10-inch tube pan or a 9x13-inch baking pan, then line the bottom with parchment paper.
- 2
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.
- 3
In a separate, very large mixing bowl, beat the eggs together with the granulated sugar and brown sugar until light and fluffy.
- 4
Gradually whisk in the vegetable oil, honey, and vanilla extract until completely smooth and emulsified.
- 5
In a measuring cup, combine the cooled brewed coffee or tea with the orange juice.
- 6
Add the dry ingredients to the wet ingredients in three parts, alternating with the coffee-orange juice mixture in two parts, beginning and ending with the dry ingredients. Mix gently after each addition just until combined, being careful not to overmix.
- 7
Pour the batter evenly into the prepared baking pan and scatter the sliced almonds over the top if desired.
- 8
Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean or with a few moist crumbs.
- 9
Allow the cake to cool completely in the pan on a wire rack before attempting to invert and slice it.
💡 Chef tips
- Honey cake actually tastes better when made a day or two in advance, as the flavors deepen and the texture becomes wonderfully moist.
- To keep this recipe strictly pareve, ensure you use brewed black tea or coffee and vegetable oil instead of butter or dairy milk alternatives.
- Store the wrapped cake at room temperature for up to 4 days, or freeze it for up to 2 months.
✅ How it should turn out
The finished honey cake is deeply golden with a tender, moist crumb, aromatic warm spices, and a rich, sweet honey flavor.