Rosh Hashanah Honey Cake
A deeply fragrant, moist, and tender honey cake infused with warm aromatic spices, citrus, and dark tea to sweeten the New Year.
Ingredients
- •3 cups all-purpose flour (375g)
- •1 tbsp baking powder
- •1 tsp baking soda
- •1/2 tsp salt
- •1 tbsp ground cinnamon
- •1/2 tsp ground cloves
- •1/2 tsp ground allspice
- •1/2 tsp ground ginger
- •1 cup vegetable oil or melted unsalted butter (240ml)
- •1 cup pure honey (340g)
- •1 cup granulated sugar (200g)
- •1/2 cup packed light brown sugar (100g)
- •3 large eggs, room temperature
- •1 tsp vanilla extract
- •1 cup strongly brewed black tea, warm (240ml)
- •1/2 cup fresh orange juice (120ml)
- •1/3 cup sliced or flaked almonds (optional, for topping)
Instructions
- 1
Preheat your oven to 350°F (175°C) and generously butter and flour two 9x5-inch loaf pans (or one 9x13-inch baking dish).
- 2
In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, allspice, and ground ginger.
- 3
In a separate large mixing bowl, whisk together the vegetable oil, honey, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and completely combined.
- 4
Whisk the warm black tea and orange juice into the liquid mixture.
- 5
Make a well in the center of the dry ingredients and pour in the liquid mixture.
- 6
Whisk gently until the batter is smooth and no flour streaks remain, being careful not to overmix.
- 7
Divide the batter evenly between the prepared pans and sprinkle the top with sliced almonds if using.
- 8
Bake for 45 to 50 minutes (or 50 to 55 minutes for a 9x13 dish), until a wooden skewer inserted into the center comes out clean or with a few dry crumbs.
- 9
Transfer the pans to a wire cooling rack and cool completely in the pans before slicing.
💡 Chef tips
- Honey cake improves with age: wrap the completely cooled cake tightly in plastic wrap and let it sit at room temperature for 1–2 days before serving for peak moisture and flavor.
- Coat your measuring cup with a thin layer of oil before measuring the honey so it slides out effortlessly.
- For extra richness, substitute 1/4 cup of the black tea with rye whiskey, bourbon, or dark rum.
✅ How it should turn out
The cake should bake into a deep golden-brown loaf with a subtle nut-topped crust, releasing a rich aroma of honey and cinnamon, with a moist, dense crumb that tastes pleasantly sweet and spiced.