Spiced fragrant honey cake is a tradition on Rosh Hashanah (the Jewish New Year, which generally falls in September). Unfortunately, most honey cakes turn out to be dry, brick-like things, inedible except with a hot beverage. Some call honey cake the fruitcake of the Jewish people. BUT NOT THIS ONE! This cake is genuinely moist and yummy. It will serve about 12 guests at a holiday meal, but I promise that your family will chisel away at it until it's gone before the morning comes.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place an oven shelf in an upper position in oven, and preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt® pan) with cooking spray.

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  • In a bowl, whisk together the unbleached flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together the canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated. Pour the batter into the prepared pan.

  • Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning the cake out onto a serving platter.

Cook's Notes

Some people drizzle with white icing and slivered almonds.

If baking in a 9x13-inch baking dish, bake for 40 minutes.

Nutrition Facts

554.5 calories; protein 5.6g 11% DV; carbohydrates 87.3g 28% DV; fat 20.4g 31% DV; cholesterol 46.5mg 16% DV; sodium 308.7mg 12% DV. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/28/2011
I thought this recipe looked familiar. This is Marcy Goldman's "Majestic and Moist New Yesr's Honey Cake" recipe out of her cookbook A Treasury of Jewish Holiday Baking. The only variation is nutmeg instead of allspice canola oil instead of vegetable oil and the sliced or slivered almonds on top. None the less the very best Honey cake ever. I've been making it for years for holiday's and all year round and would never think of using a different recipe. Two notes almonds are sprinkled on top prior to baking and you should let it cool in the pan for about 15 - 20 min and then invert onto a wire rack to cool completely before placing it on a serving platter. Read More
(46)

Most helpful critical review

Rating: 2 stars
01/16/2013
I made this and did not enjoy the taste at all. It was quite moist as advertised. Maybe it's just not my kind of cake. Read More
(2)
55 Ratings
  • 5 star values: 45
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
10/28/2011
I thought this recipe looked familiar. This is Marcy Goldman's "Majestic and Moist New Yesr's Honey Cake" recipe out of her cookbook A Treasury of Jewish Holiday Baking. The only variation is nutmeg instead of allspice canola oil instead of vegetable oil and the sliced or slivered almonds on top. None the less the very best Honey cake ever. I've been making it for years for holiday's and all year round and would never think of using a different recipe. Two notes almonds are sprinkled on top prior to baking and you should let it cool in the pan for about 15 - 20 min and then invert onto a wire rack to cool completely before placing it on a serving platter. Read More
(46)
Rating: 5 stars
10/01/2011
I made this cake on Rosh Hashanah. I put the batter into two loaf pans instead of the fluted tube pan. We all loved it. My husband took the second cake to work the next day and they loved it also. I have since made 2 more (one for my daughter's youth group and for her choir group). I followed the recipe except for the cloves (I didn't have it on hand) so I used allspice. Thank you for this recipe. It's the best honey cake recipe I have tried. Very most and had a great flavor. Read More
(21)
Rating: 5 stars
10/09/2011
This bread was a hit at my daughters birthday party! The only thing I omitted was the whiskey because no one in my family drinks:) But its was wonderful! Even my mother in law who complains about everything liked it. I'll definitely be making it again for family occasions! Thanks Read More
(21)
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Rating: 5 stars
10/01/2011
Dee-Lish!! Everyone loved this cake. Very moist and fragrant. Easy to make. I made the following small adjustments: 3/4 cup honey 1/2 cup molasses; omitted whiskey; reduced sugar to 3/4 C white sugar; 1/2 C brown sugar. In my oven it was done in 50 minutes. Thank you for this recipe! Read More
(16)
Rating: 5 stars
10/01/2011
Wonderful! I made this cake exactly as directed. It was easy and came out of the bundt pan beautifully. I only wish there was a glaze that went with it - I wasn't sure what would go best so I didn't glaze it. Everyone at work loved it and I got to tell them about what Rosh Hashanah is all about! Thanks for a wonderful recipe - will be making again! Read More
(10)
Rating: 5 stars
09/25/2011
Hi folks -- Just a comment on my recipe: The whiskey is strictly OPTIONAL! Hope you enjoy! Read More
(10)
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Rating: 5 stars
10/24/2011
This is a lovely cake. I didn't have any orange juice at home so had to use pineapple instead and still taste great! As I'm in Australia i also substituted the all purpose flour baking powder/soda and salt for Self raising flour. I iced mine with a lemon glaze. Really nice different flavour. Thank you Read More
(8)
Rating: 5 stars
04/25/2012
Great cake, both in taste and texture (it's like a spice cake). I find, however, that only 1/4 C each of white and brown sugar is sufficient. Read More
(6)
Rating: 5 stars
11/29/2011
This cake is delicious! I followed the recipe exactly. It is so moist and flavorful and even better the next day. Will definitely make again. I don't think it needs icing but a nice dollop of whipped cream would be divine! Read More
(5)
Rating: 2 stars
01/16/2013
I made this and did not enjoy the taste at all. It was quite moist as advertised. Maybe it's just not my kind of cake. Read More
(2)