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.

Dinah Berch


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


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

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

409 calories; 13.9 g total fat; 35 mg cholesterol; 164 mg sodium. 68.5 g carbohydrates; 4.8 g protein; Full Nutrition


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