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Grandma Sadie's Honey Cake

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"Honey cake is a traditional recipe for Rosh Hashanah, the Jewish new year. This recipe was found by my husband's aunt on a hand-written note - we think it belonged to his great-grandmother. I think the old recipes are the best! Some measurements have been converted from pounds for more modern conventions."
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1 h 20 m servings 363
Original recipe yields 24 servings (2 8-inch baking pans)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a two 8-inch baking dishes.
  2. Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Mix honey into creamed butter-egg mixture.
  3. Sift flour, baking powder, and baking soda into a separate bowl. Slowly mix flour mixture, alternating with the coffee, into honey mixture until batter is just mixed. Fold almonds and raisins into batter; add orange zest, vanilla extract, and cinnamon into batter. Pour batter into the prepared baking dishes.
  4. Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.


  • Cook's Note:
  • My mother often serves this with a chocolate-brandy frosting. L'shana tova!
  • Walnuts can be substituted for the almonds.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 363 calories; 12.7 59.3 6.3 39 234 Full nutrition

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