This is my mother's traditional honey cake, made every year for the Jewish new year Rosh Hashanah. We eat honey cake in order to have a sweet new year. I love the glaze for this especially - the cake is a little dry. I could eat the glaze with a spoon! Best served with tea.

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Recipe Summary

prep:
15 mins
cook:
1 hr 8 mins
additional:
15 mins
total:
1 hr 38 mins
Servings:
16
Yield:
2 8x3-inch loaf pans
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Cake:
Chocolate Glaze:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.

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  • Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.

  • Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.

  • Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.

  • Spread glaze over cooled cakes.

Cook's Note:

Tea can be used in place of coffee.

Nutrition Facts

410 calories; protein 4.8g; carbohydrates 68.5g; fat 13.9g; cholesterol 34.9mg; sodium 164mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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