Traditional Rosh Hashanah Honey Cake Recipe

By
Miri Rotkovitz
Miri Rotkovitz
Miri Rotkovitz
Registered dietician, teacher, and award-winning cookbook author who has been exploring Jewish cuisine for almost 20 years.
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Updated on 01/4/23
A traditional honey cake for Rosh Hashana

The Spruce / Miri Rotkovitz

Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 12 to 14 servings
Nutrition Facts (per serving)
344 Calories
18g Fat
44g Carbs
3g Protein
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Nutrition Facts
Servings: 12 to 14
Amount per serving
Calories 344
% Daily Value*
Total Fat 18g 24%
Saturated Fat 2g 10%
Cholesterol 65mg 22%
Sodium 323mg 14%
Total Carbohydrate 44g 16%
Dietary Fiber 1g 4%
Protein 3g
Calcium 94mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Many honey cake recipes contain so much granulated and brown sugar that it's hard to detect the flavor of the honey. In this version of the Rosh Hashanah classic, we've reduced the amount of sugar, bumped up the honey slightly, and swapped coffee for tea so that the honey really shines through. 

We like the way this recipe showcases the unique flavor profiles of various raw, single-source honey, though you can certainly use clover or wildflower honey. 

Ingredients

  • 3 1/2 cups/440 g all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 tablespoon cinnamon
  • 1 1/2 teaspoons ginger
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 3 large eggs
  • 3/4 cup/145 g sugar
  • 1 cup neutral oil/235 mL (such as grapeseed or canola oil)
  • 1 1/4 cups/425 g honey
  • 1 cup/235 mL strongly brewed tea (cooled to room temperature)
  • 4 teaspoons pure vanilla extract
  • Optional: 2 tablespoons confectioners sugar
  • Optional: 1 teaspoon cinnamon

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F/175 C.

  3. Grease a tube pan with a removable bottom and set aside. 

  4. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and nutmeg.

  5. Set aside. 

  6. In another large bowl, whisk together the eggs and sugar, oil, honey, brewed tea, and vanilla extract until well combined. 

  7. Slowly add the wet ingredients to the dry ingredients in 4 additions, whisking as you pour. Scrape down the sides of the bowl and mix well before each new addition. Continue whisking just until the batter is smooth and lump-free.

  8. Pour the batter into the prepared pan.

  9. Bake in the center of the preheated oven for 50 to 55 minutes, or until the top of the cake is golden brown, springs back to the touch, and a cake tester inserted in the center comes out clean.  

  10. Allow the cake to cool in its pan on a rack for 20 to 30 minutes.

  11. Run an offset spatula or thin, sharp knife between the cake and the pan to loosen before unmolding.

  12. Transfer carefully to a cake plate.

  13. If desired, mix the confectioners' sugar and cinnamon together in a small bowl, place in a fine-mesh strainer, and sprinkle over the cake.

  14. Serve and enjoy!

Tips

  • To minimize sticking, measure the honey in the same measuring cup you used for the oil—it will be much easier to pour into the batter! 
  • Leftovers may be stored, well-wrapped in foil, for up to a week at room temperature, or for 3 months in the freezer.