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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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
24
Yield:
2 8-inch baking pans
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Ingredients

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

Directions

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

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  • 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.

Nutrition Facts

363 calories; protein 6.3g; carbohydrates 59.3g; fat 12.7g; cholesterol 38.5mg; sodium 234.1mg. Full Nutrition
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