Alison Lewis

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Easy Honey Cake Recipe for Jewish New Year (Rosh Hashanah)

September 07, 2010

Honey Cake is traditional to the Jewish New Year, Rosh Hashanah because of its sweetness. The tradition on this holiday is that you are supposed to eat something sweet to start off the new year right. Honey Cake is also really popular because it’s a true taste of fall. I love this particular recipe because it is so moist, and it really doesn’t have a lot of oil or fat in the recipe (many Honey Cake recipes do). It has a wonderful hint of strongly brewed coffee, apple cider and lemon zest, adding terrific flavors. I also love that you can make this recipe ahead of time as the flavors get stronger everyday. This recipe is adapted from the wonderful cookbook “Adventures in Jewish Cooking” by Jeffrey Nathan. It is truly a great cookbook!

Note: The platter in the photo is from my favorite “Earthborn Pottery”

Easy Honey Cake

Prep: 20 minutes
Cook: 1 hour, 10 minutes
Yield: 8 servings
Cooking spray or 1 tablespoon butter
13/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon kosher salt
1/2 cup honey
1/4 cup strong brewed coffee, cooled
2 tablespoons apple cider
1 tablespoon vegetable oil
1/4 teaspoon grated lemon zest
2 large eggs
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 Powdered sugar (optional)
1. Preheat oven to 300F.

2. Lightly grease an 81/2- x 41/2-inch loafpan with cooking spray or butter. Line the bottom and sides with parchment paper.

3. Whisk flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl. Set aside.

4. In a separate bowl, whisk the honey, coffee, apple cider, oil and lemon zest.

5. Beat the eggs, granulated sugar and brown sugar at high speed with an electric mixer until thickened, about 3 minutes. Add honey mixture and beat at low speed until blended. Beat in half of the flour mixture, beating until smooth. Add remaining flour mixture and beat until combined. Transfer batter to the loafpan.

6. Bake in preheated oven 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Unmold on a serving platter and remove the parchment paper. Store at room temperature up to 3 days.


9 Responses to “Easy Honey Cake Recipe for Jewish New Year (Rosh Hashanah)”
September, 07 2010at 04:49 pm
You have all of my favorite flavors in this honey cake. I would love to start each and every day with this sweet treat :) xo
Ashley says:
September, 07 2010at 01:34 pm
This recipe is wonderful! Most honey cakes have at least 1/2 cup of oil. You're the best!
Heather says:
September, 07 2010at 01:35 pm
I have been searching for the perfect fall dessert, and now I have found it! Love your recipes Alison!
Monica says:
September, 07 2010at 09:00 pm
Oh wow, this looks yum! I'm marking it for future making...thanks for the comment on my blog.. I'm also looking forward to Atlanta... see you there!
September, 08 2010at 09:20 pm
it looks good!!
September, 08 2010at 01:30 pm
Looks fabulous. Love the addition of the coffee and apple cider for tang. I've posted 2 chocolate honey cake recipes, but can't wait to make this one.
January, 01 2011at 02:15 pm
[...] Jewish honey cake [...]
January, 12 2012at 11:00 pm
[...] Potato Bacon Chili Crunch Cupcakes from Egg Day, Caramel Apple S’Mores from Hoosier Homemade, Easy Honey Cake from Ingredients, Inc., Bacon Pancakes from Joelen’s Culinary Adventures, Roasted Banana and [...]
Louella says:
December, 13 2013at 04:33 pm
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