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Moist Holiday Honeycake

Rated as 4.58 out of 5 Stars

"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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1 h 40 m servings 555
Original recipe yields 12 servings (1 10-inch cake)


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  1. 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(R) pan) with cooking spray.
  2. 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.
  3. 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

Per Serving: 555 calories; 20.4 87.3 5.6 46 309 Full nutrition

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  1. 52 Ratings

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Most helpful positive review

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 n...

Most helpful critical review

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.

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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 n...

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 abou...

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 als...

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 w...

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...

Hi folks -- Just a comment on my recipe: The whiskey is strictly OPTIONAL! Hope you enjoy!

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/so...

I've made this cake to bring with me to friend’s house for Rosh-Hashanah celebration; almost exactly as per recipe substituting whiskey with golden rum (I didn't have a whiskey on hand). The cak...

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.