Imagine a cake so rich with tradition and flavor that it instantly transports you to the warmth of Jewish holiday celebrations! This Rosh Hashanah Honey Cake is more than just a dessert—it's a sweet symbol of new beginnings, hope, and the promise of a delicious year ahead. With its golden-brown texture, aromatic hints of cinnamon, and the liquid gold of honey flowing through every slice, this cake isn't just a recipe; it's a culinary embrace of cultural heritage that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: Jewish
Serves: 8 servings
Ingredients
- 1 cup honey
- 1/2 cup sugar
- 3 eggs
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup brewed tea (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch loaf pan or a 9-inch round cake pan with butter or cooking spray, and line the bottom with parchment paper.
- In a large mixing bowl, combine the honey and sugar. Whisk together until the sugar is mostly dissolved and the mixture becomes smooth and glossy.
- Add the eggs one at a time to the honey-sugar mixture, whisking thoroughly after each addition to ensure they are well incorporated and the mixture is smooth.
- Pour in the vegetable oil and continue whisking until the mixture is fully combined and has a uniform consistency.
- In a separate bowl, sift together the all-purpose flour, baking soda, cinnamon, and salt. This helps remove any lumps and ensures even distribution of the dry ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Mix until just combined, being careful not to overmix.
- Optional: If using brewed tea, gently fold it into the batter to add moisture and depth of flavor. Use a light hand to maintain the cake's texture.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure an even surface.
- Place the pan in the preheated oven and bake for 50-60 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes. Then, carefully turn it out onto a wire rack to cool completely.
- Once cooled, you can dust the cake with powdered sugar, drizzle with additional honey, or serve as is. This cake is traditionally enjoyed during Rosh Hashanah to symbolize a sweet new year.
Tips
- Use high-quality, local honey for the most authentic and rich flavor
- Don't overmix the batter—this can make your cake tough instead of tender
- For extra moisture, consider using strong brewed tea in the recipe
- Allow the cake to cool completely before slicing to maintain its delicate structure
- Store the cake in an airtight container to keep it fresh for several days
- For a festive touch, garnish with chopped nuts or a light honey glaze
- If you prefer a less sweet version, reduce the sugar slightly and let the honey's natural sweetness shine
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 4g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 55mg
