Rosh Hashanah Honey Cake
A moist, flavorful honey cake with warm spices and orange notes, perfect for Rosh Hashanah celebrations and enjoyed by those who appreciate sweet, spiced baked goods.
Ingredients
- 3 1/4 cups flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon allspice ⓘ
- 1/2 teaspoon ginger ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup honey ⓘ
- 1 (6 oz.) frozen orange juice, thawed ⓘ
- 1/2 cup vegetable oil ⓘ
- 1/3 cup brewed coffee ⓘ
- 4 eggs ⓘ
- 3/4 cup sugar ⓘ
- 1 cup nuts, chopped ⓘ
Instructions
- Preheat the oven to 350°F (175°C). Grease and line 2 (9 x 5 x 3-inch) loaf pans with waxed paper; set aside.
- In a bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, allspice, and salt.
- In a small bowl, combine honey, thawed orange juice, vegetable oil, and brewed coffee.
- In a large bowl, beat eggs with an electric mixer until light and fluffy.
- Add sugar to the eggs and continue beating.
- Gradually blend in the dry ingredients alternately with the orange mixture, beginning and ending with dry ingredients.
- Fold in the chopped nuts.
- Pour the batter into the prepared loaf pans.
- Bake at 350°F (175°C) for 15 minutes.
- Reduce the oven temperature to 325°F (160°C) and bake for an additional 45 minutes or until a toothpick inserted into the center comes out clean.
- Remove the loaves from the oven and cool completely on wire racks.
- Remove waxed paper before serving.
Tips & Substitutions
For a moist cake, ensure you don’t overmix the batter once the dry ingredients are added. You can substitute part of the honey with maple syrup for a different flavor profile. If you don’t have orange juice, apple juice works well too. Adding a pinch of nutmeg can enhance the spice flavor, making it a delightful twist.
Serving Suggestions
This honey cake is delicious on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, consider serving it alongside a slice of Cream Cheese Braid for a delightful dessert spread. It also makes a wonderful gift when wrapped nicely.
Storage & Reheating
Store leftover honey cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. To reheat, simply thaw overnight in the refrigerator and warm in the oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Rosh Hashanah Honey Cake contains roughly 286 calories, with 4g protein, 47g carbohydrates, and 12g fat. It is a good source of calcium (16% of the Daily Value), dietary fiber (15% of the Daily Value), and iron (14% of the Daily Value). Note that it is relatively high in sodium, at 899mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser cake. You might consider using a blend of both for a lighter texture while still adding some whole grain benefits.
What can I use if I don't have brewed coffee?
If you don't have brewed coffee, you can use brewed tea or simply replace it with an equal amount of water. This will maintain the liquid balance in the recipe without affecting the overall flavor too much.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Additionally, it should be golden brown and spring back slightly when touched. If it looks too wet, give it a few more minutes in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).