"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." — Amybobamy
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3 1/2 cups
unbleached all-purpose flour
1 1/2 cups
strong brewed coffee (decaf is fine)
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.
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.
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
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.
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!
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
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!
Hi folks -- Just a comment on my recipe: The whiskey is strictly OPTIONAL! Hope you enjoy!
* Percent Daily Values are based on a 2,000 calorie diet.
Moist Holiday Honeycake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 184
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