This moist cake tastes even better a day after it’s made. It is Pareve (non-dairy) and perfect for your Rosh Hashanah dinner menu. It is sweet, tangy, and absolutely delicious.
More recipes for Rosh Hashanah? Try my Challah for Rosh Hashanah with Apple and Honey, One-Bowl Honey Tahini Cake and Honey Spice Soft Cookies-Duvshaniot.
Tell Me More About This Honey Cake
- Texture: Tender, soft, and moist.
- Ease: This recipe is very easy to make. You just process all the ingredients in a food processor and throw it in the oven to bake.
- Serving: Wonderful on its own, but sensational when topped with lime frosting.
Ingredients Overview
Honey is the star of the dish. Use good-quality honey so that the flavor shines in this tea cake.
Flour: All-purpose regular flour is perfect for this cake recipe.
Baking powder: Baking powder is what is going to make our cake rise.
Tea: Make a strong cup of tea. Use 2-3 tea bags in 1 cup of boiling water. Black, Earl Grey, and Chai are ideal teas for this recipe.
Lime juice and zest: Magically enhances the honey flavor in the cake.
Pro-Tips
Tip 1: I highly recommend making this cake 1-2 days ahead of time. It will taste better, and the flavors will be stronger. Keep it in the fridge but serve at room temperature.
Tip 2: Line your baking pan with parchment paper or heavily grease it. This step helps the cake to release easily from the pan.
Tip 3: You can bake this cake in a bundt pan, mini loaf pans, or cupcakes. The critical thing to remember is not to fill the pan over 3/4 complete and to adjust the baking time. You will need less time for a wider cake.
Q&A
Place it in an airtight container at room temperature for up to 3 days. If your home is warm or humid, it’s better to refrigerate the cake to prevent the glaze from becoming too soft or melting. When refrigerated, the honey cake can last up to a week. Before serving, you can let it come to room temperature for the best texture and flavor.
Yes! Wrap the cake tightly in plastic wrap, and place the wrapped cake in a freezer-safe airtight container or a resealable freezer bag for extra protection.
Freeze for up to 3 months.
Recipes You’ll Love
Honey Cake with Lime Frosting
Description
Ingredients
For the cake:
- 1 cup (200g) granulated sugar
- 1 cup (360g) honey
- 3 large eggs
- 3/4 cup (180ml) canola oil
- 1 Tablespoon orange liqueur (like Cointreau) optional
- 1 1/2 teaspoon (15g) baking powder
- 2 1/2 cups (350g) all-purpose flour+ a little more for dusting
- 1 cup (240ml) boiling strong hot tea (black/Earl grey/Chai/cinnamon) (2-3 teabags)
- a dash of salt
- oil, margarine or shortening for greasing the pan
For frosting:
- 2 cups powdered sugar add more until desired consistency is reached
- 1 Tablespoon lime zest
- 2 Tablespoons fresh lime juice
- 1-4 Tablespoons water adjust as needed for consistency
Instructions
Prep the pan/s:
- Loaf pans: Grease two loaf pans with "fat" and line with parchment paper, leaving a couple of inches of overhang on the long sides.
- Fluted pan: Take a small amount of "fat" and spread it evenly over the entire inner surface of the pan. You can use your fingers, a pastry brush, or a paper towel to apply. Make sure to coat the bottom and sides thoroughly to prevent sticking. After greasing the pan, sprinkle a small amount of flour into it. Tilt and rotate the pan to distribute the flour evenly, covering the greased surfaces. The flour helps create a barrier between the batter and the pan, facilitating easy release once it's baked.Tap the pan gently or invert it and give it a few shakes to remove any excess flour. You want a thin, even coating that will prevent sticking without leaving a noticeable layer on the finished product.
The cake:
- Preheat the oven to 320°F/160°C.
- In a food processor, put sugar, honey, eggs, oil, orange liqueur (optional), 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. Once the cake is cool, prepare your frosting.
Make the frosting:
- In a medium bowl, whisk together the powdered sugar, lime zest, and lime juice.
- Gradually add the water, 1 tablespoon at a time, whisking well until you reach your desired consistency. If it becomes too thin, sift in more powdered sugar and mix.
- Remove the cooled cake from the pan and drizzle or pour over top.