Rosh Hashanah, the Jewish New Year, is a deeply spiritual and meaningful holiday filled with hope, reflection, and sweet traditions. One of the most iconic culinary symbols of Rosh Hashanah is honey cake—a moist, spiced, rich dessert intended to usher in a sweet new year. The Ultimate Rosh Hashanah Honey Cake combines classic flavors with a modern texture: dense yet fluffy, fragrant with spices, and saturated with golden honey. It is often served after a festive meal and pairs beautifully with tea or coffee. This cake is not only delicious but also carries symbolic weight in Jewish households, representing wishes for health, prosperity, and happiness in the year ahead.
The tradition of honey cake dates back hundreds of years and is rooted in Ashkenazi Jewish cuisine. Historically, honey was considered a luxury, used in religious rituals and festive meals to symbolize abundance and blessings. The custom of eating sweet foods, particularly honey, during Rosh Hashanah is mentioned in early Jewish texts. Honey cakes emerged as a practical and symbolic way to integrate this ingredient into a holiday dish. Over the centuries, honey cake recipes have been passed down through generations and adapted across cultures, with each family adding its own special twist—sometimes including coffee, tea, orange juice, or alcohol to enhance flavor and texture.
Ingredients Breakdown
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 1 cup honey (preferably floral or clover honey)
– 1 cup vegetable oil
– ¾ cup strong brewed coffee (cooled)
– 2½ cups all-purpose flour
– 2 teaspoons baking powder
– ½ teaspoon baking soda
– ½ teaspoon kosher salt
– 2 teaspoons ground cinnamon
– ½ teaspoon ground cloves
– Optional: ¼ teaspoon ground nutmeg or allspice for added warmth
– Optional: Zest of 1 orange for citrus brightness
– Optional: ½ cup chopped walnuts or raisins for texture
– Nonstick spray and extra sugar for preparing the pan
Step-by-Step Recipe
Preheat your oven to 350°F (175°C). Spray a Bundt or tube pan generously with nonstick cooking spray. If using a tube pan, line the bottom with a parchment circle and spray again. Sprinkle in a few tablespoons of sugar and rotate the pan to coat the interior evenly. In the bowl of a stand mixer fitted with the whisk attachment or using a hand mixer, beat the eggs until they are light and foamy. Add the sugar, honey, oil, and cooled brewed coffee. Mix on medium speed until fully combined and smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cloves. Add the dry ingredients to the wet ingredients in batches, mixing just until smooth and lump-free. If using orange zest, nuts, or raisins, fold them in at this stage. Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a tester inserted into the thickest part comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes. Carefully invert onto another rack to release, then re-invert to cool completely. Allow the cake to rest for a few hours or overnight before serving to let the flavors deepen.
Tips for the Perfect Honey Cake
Use room-temperature eggs to ensure they incorporate smoothly and help give the cake a tender texture. Do not overmix once the flour is added—this will help avoid a tough cake. Always use fresh, strong-brewed coffee that has cooled to room temperature so it doesn’t cook the eggs. If using a tube pan, lining the bottom with parchment will help with an easy release. Letting the cake rest for several hours—or even overnight—deepens the flavor and improves the texture. Use good-quality honey for the best taste. Greasing and sugaring the pan will create a slight caramelized crust that enhances the experience. Store the cake tightly wrapped at room temperature for up to 3 days, or refrigerate for longer shelf life.
Variations and Customizations
Add a splash of orange juice or a tablespoon of brandy or rum for complexity. Use a mix of spices such as cardamom or ginger to vary the flavor profile. Swap in whole wheat flour for part of the all-purpose flour for a nuttier, more wholesome version. Fold in chopped dried fruits like figs, dates, or cranberries instead of raisins. Use almond or walnut oil instead of vegetable oil for added depth. Top the cake with a light glaze made from honey and citrus juice or sprinkle with powdered sugar just before serving. For a nutty crunch, press chopped nuts onto the greased and sugared pan before pouring in the batter.
Health Considerations and Nutritional Value
While honey cake is traditionally sweet and rich, it can be adapted for a more health-conscious diet. Using a mild-flavored oil provides beneficial fats, and you can substitute half the all-purpose flour with whole grain flour for added fiber. Honey, though high in sugar, contains antioxidants and can be easier to digest than refined sugars. Omitting or reducing sugar slightly can still yield a flavorful cake, especially if additional spices or citrus are used. Avoid overconsumption due to the high calorie content, but know that one slice of this celebratory cake can be a meaningful, enjoyable treat when shared during the holidays.
FAQ
Can I make this cake ahead of time? Yes! In fact, it tastes better the next day. Wrap it tightly and let it rest for 12–24 hours before serving.
Can I freeze honey cake? Absolutely. Once cooled, wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature before serving.
Can I make it gluten-free? You can try using a 1:1 gluten-free baking flour blend. Texture may vary slightly.
Can I substitute coffee? Yes. You can use strong tea (like Earl Grey or black tea), orange juice, or warm water.
Can I make this in loaf pans? Yes. This batter will make two 9×5 inch loaf cakes. Reduce baking time and monitor doneness after 40 minutes.
How should I store the leftovers? Keep tightly wrapped at room temperature for up to 3 days, or refrigerate to extend freshness.
What’s the best honey to use? Use a flavorful but not overpowering honey such as wildflower, orange blossom, or clover. Avoid very dark or bitter honeys.
The Ultimate Rosh Hashanah Honey Cake
Ingredients
- 220 g plain flour
- – 1½ teaspoons baking powder
- – ½ teaspoon bicarbonate of soda
- – A generous pinch of salt
- – 1 heaped teaspoon ground cinnamon
- – 1 teaspoon ground ginger
- – A generous pinch of allspice optional
- – 125ml vegetable oil
- – 85g honey
- – 85g golden syrup
- – 75g caster sugar
- – 50g soft brown sugar either dark or light, though dark adds a richer flavor
- – 125ml freshly brewed coffee or use strong tea as an alternative
- – 2 large eggs lightly beaten
- – 80ml orange juice
- – Optional topping: A small handful of flaked almonds for garnish and crunch
Instructions
- Preheat your oven to 160°C (fan-assisted) and line two loaf tins measuring 21cm by 11cm with baking paper. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and all the spices by whisking them together. In a separate bowl or a large measuring jug, mix the vegetable oil, honey, golden syrup, both types of sugar, and the warm (not boiling) coffee. Stir well to dissolve the sugars and blend everything thoroughly, then add in the beaten eggs and orange juice, stirring until well incorporated.
- Pour the wet mixture into the bowl with the dry ingredients, whisking gently as you pour. Mix only until no visible flour remains—do not overmix. Divide the batter evenly between the two prepared tins. If using, scatter flaked almonds over the top for a crunchy finish.
- Bake the cakes for 30 to 35 minutes, checking for doneness by gently pressing the surface; the edges and center should spring back lightly. Make sure the cakes are cooked through completely to avoid sinking in the middle, but be cautious not to overbake, as this can dry them out.
- Allow the cakes to cool in their tins on a wire rack. Once fully cooled, remove them from the tins and wrap well in baking paper, foil, and cling film. For best flavor and texture, store the cakes for at least three days before eating. While they can be enjoyed the same day, the flavor deepens beautifully over time.