Mama Living Abroad

Honey Cake with Dulce De Leche Frosting

Honey Cake with Dulce De Leche Frosting

This year Rosh Hashanah, the Jewish New Year, is very early in September. For us, it’s great because there is a chance it won’t rain during the high holidays. So we might be able to enjoy our Sukkah this year. Sweet foods are popular to symbolize the sweet year, and honey with Dulce de Leche is a combination that is meant to be together. Easy and moist, a classic dessert for a sweet new year or the perfect treat to have with a cup of coffee or tea.

INGREDIENTS OVERVIEW

Flour: All-purpose regular flour is perfect for this cake recipe.

Baking powder: Baking powder is what is going to make our cake rise.

Honey: The star of the dish. Use good quality tasting honey so that you get that flavor to shine in this tea cake.

Tea: A strong cup of tea. Use three tea bags in 1 cup of boiling water. Ideal teas for this recipe are black, Earl Grey, and Chai.

Dulce de leche: A jam made from sweetened condensed milk. It’s very similar to caramel sauce. You can make your own, or it can be found in major grocery stores (usually in the Latin section), Amazon, Mexican stores, and international markets.

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Honey Cake with Dulce De Leche Frosting

Honey Cake with Dulce De Leche Frosting

Sweet foods are popular to symbolize the sweet year, and honey with Dulce de Leche is a combination that is meant to be together. Easy and moist, a classic dessert for a sweet new year or the perfect treat to have with a cup of coffee or tea.
Kosher, Dairy
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Course: Dessert
Cuisine: American, Jewish
Keyword: Dessert for Roah Hashana
Servings: 2 loaves

Ingredients

For the cake:

For the frosting:

Instructions

The cake:

  • Grease two loaf pans. Line the pans with parchment and grease the parchment. Dust the pans with flour.
  • Preheat the oven to 320°F/160°C.
  • In a food processor, put sugar, honey, eggs, oil, and salt. Process to a uniform mixture (about 30 seconds).
  • Mix baking powder and flour thoroughly, then add to the mixer, processing for a few seconds to combine.
  • Carefully pour the boiling tea while the motor is running (through the sleeve of the lid) and process for just another few seconds to a uniform mixture.
  • Pour into the greased pans (batter is going to be very runny).
  • Bake for 45-60 minutes until the cake is puffed and browned and a toothpick inserted in the middle comes out with a few crumbs.
  • Let the cake cool completely before frosting.

The frosting:

  • Place chocolate in a large bowl. In a small saucepan over medium heat, bring heavy cream to simmer, then immediately pour over the chocolate. Let it sit for 5 minutes, then whisk until the mixture is smooth and the chocolate has melted.
  • Stir in the Dulce de Leche until the mixture is smooth.
  • Once it's velvety, let it sit at room temperature for about 10 minutes before pouring it over your cake. **Place cake on a wire rack over a rimmed platter or rimmed baking sheet. Pour your frosting evenly over the top of your cake until desired coverage is reached.
  • Keep refrigerated for up to 5 days. It will be finished for sure long before that!

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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