Moist Holiday Honeycake Recipe - Allrecipes.com
Moist Holiday Honeycake Recipe
  • READY IN ABOUT hrs

Moist Holiday Honeycake

Recipe by  

"Spiced fragrant honey cake is a tradition on Rosh Hashanah (the Jewish New Year, which generally falls in September). Unfortunately, most honey cakes turn out to be dry, brick-like things, inedible except with a hot beverage. Some call honey cake the fruitcake of the Jewish people. BUT NOT THIS ONE! This cake is genuinely moist and yummy. It will serve about 12 guests at a holiday meal, but I promise that your family will chisel away at it until it's gone before the morning comes."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 10-inch cake Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 40 mins

Directions

  1. Place an oven shelf in an upper position in oven, and preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt® pan) with cooking spray.
  2. In a bowl, whisk together the unbleached flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together the canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated. Pour the batter into the prepared pan.
  3. Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning the cake out onto a serving platter.
Kitchen-Friendly View

Footnotes

  • Cook's Notes
  • Some people drizzle with white icing and slivered almonds.
  • If baking in a 9x13-inch baking dish, bake for 40 minutes.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Oct 28, 2011

I thought this recipe looked familiar. This is Marcy Goldman's "Majestic and Moist New Yesr's Honey Cake" recipe out of her cookbook, A Treasury of Jewish Holiday Baking. The only variation is nutmeg instead of allspice, canola oil instead of vegetable oil, and the sliced or slivered almonds on top. None the less the very best Honey cake ever. I've been making it for years for holiday's and all year round and would never think of using a different recipe. Two notes, almonds are sprinkled on top prior to baking and you should let it cool in the pan for about 15 - 20 min and then invert onto a wire rack to cool completely before placing it on a serving platter.

 
Most Helpful Critical Review
Jan 16, 2013

I made this and did not enjoy the taste at all. It was quite moist, as advertised. Maybe it's just not my kind of cake.

 

34 Ratings

Oct 01, 2011

I made this cake on Rosh Hashanah. I put the batter into two loaf pans instead of the fluted tube pan. We all loved it. My husband took the second cake to work the next day and they loved it also. I have since made 2 more (one for my daughter's youth group and for her choir group). I followed the recipe except for the cloves (I didn't have it on hand), so I used allspice. Thank you for this recipe. It's the best honey cake recipe I have tried. Very most and had a great flavor.

 
Oct 09, 2011

This bread was a hit at my daughters birthday party! The only thing I omitted was the whiskey because no one in my family drinks:) But its was wonderful! Even my mother in law who complains about everything liked it. I'll definitely be making it again for family occasions! Thanks

 
Oct 01, 2011

Dee-Lish!! Everyone loved this cake. Very moist and fragrant. Easy to make. I made the following small adjustments: 3/4 cup honey, 1/2 cup molasses; omitted whiskey; reduced sugar to 3/4 C white sugar; 1/2 C brown sugar. In my oven it was done in 50 minutes. Thank you for this recipe!

 
Oct 24, 2011

This is a lovely cake. I didn't have any orange juice at home so had to use pineapple instead and still taste great! As I'm in Australia i also substituted the all purpose flour baking powder/soda and salt for Self raising flour. I iced mine with a lemon glaze. Really nice different flavour. Thank you

 
Oct 01, 2011

Wonderful! I made this cake exactly as directed. It was easy and came out of the bundt pan beautifully. I only wish there was a glaze that went with it - I wasn't sure what would go best so I didn't glaze it. Everyone at work loved it and I got to tell them about what Rosh Hashanah is all about! Thanks for a wonderful recipe - will be making again!

 
Sep 25, 2011

Hi folks -- Just a comment on my recipe: The whiskey is strictly OPTIONAL! Hope you enjoy!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 555 kcal
  • 28%
  • Carbohydrates
  • 87.3 g
  • 28%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 20.4 g
  • 31%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 309 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Top Turkey
Top Turkey

Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.

2014 Pie Countdown
2014 Pie Countdown

We're counting down from now until Thanksgiving with a great pie every day. Join the fun.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

How to Make Holiday Rum Balls

Make this classic holiday treat using leftover brownies!

Viennese Crescent Holiday Cookies

Serve a taste of tradition with these light, buttery cookies.

Golden Rum Cake

A yummy, rummy Bundt cake with a simple butter-rum glaze.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States