Moist Holiday Honeycake

Name: Moist Holiday Honeycake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 1 10-inch cake
Ingredients: cooking spray; 3 ½ cups unbleached all-purpose flour; 1 tablespoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 4 teaspoons ground cinnamon; 1 teaspoon ground cloves; ½ teaspoon ground nutmeg; 1 cup canola oil; 1 cup honey; 1 ½ cups white sugar; ½ cup brown sugar; 3 large eggs eggs; 1 teaspoon vanilla extract; 1 cup strong brewed coffee (decaf is fine); ½ cup orange juice; ¼ cup whiskey

Rating: 4.6 stars

55 Ratings
50 Reviews
12 Photos

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.

By Amybobamy

Recipe Summary

prep:

20 mins

cook:

1 hr

additional:

20 mins

total:

1 hr 40 mins

Servings:

Yield:

1 10-inch cake

Nutrition Info

Directions

Step 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® pan) with cooking spray.

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Step 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.
Step 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:

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)

Most helpful positive review

Traci

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

Helpful

(46)

Most helpful critical review

Nanette

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

Helpful

(2)

55 Ratings

5 star values: 45
4 star values: 5
3 star values: 1
2 star values: 1
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Traci

10/28/2011

Helpful

(46)

Brandi Valdez

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

Helpful

(21)

celestialmegan

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

Helpful

(21)

Carol Ann Rabolt

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

Helpful

(16)

Leanna

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

Helpful

(10)

Amybobamy

09/25/2011

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

Helpful

(10)

Bec

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

Helpful

(8)

MIHAELA

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

Helpful

(6)

Wendy Geoghan

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

Helpful

(5)

Nanette

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

Helpful

(2)

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Nutritional Information

Moist Holiday Honeycake

Servings Per Recipe: 12
Calories: 554.5

% Daily Value *

protein: 11 %

carbohydrates: 28 %

exchange other carbs:

dietary fiber: 6 %

sugars:

fat: 31 %

saturated fat: 9 %

cholesterol: 16 %

vitamin a iu: 2 %

niacin equivalents: 21 %

vitamin b6: 3 %

vitamin c: 9 %

folate: 17 %

calcium: 8 %

iron: 13 %

magnesium: 5 %

potassium: 3 %

sodium: 12 %

thiamin: 31 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.