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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.



Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a two 8-inch baking dishes.

  • 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.

  • 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.

  • 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

363.2 calories; 6.3 g protein; 59.3 g carbohydrates; 38.5 mg cholesterol; 234.1 mg sodium. Full Nutrition