Mama Living Abroad

Rosh Hashanah Honey Cake

a slice of honey cake

Easy and moist honey cake. A classic dessert for a sweet new year or the perfect treat to have with a cup of tea. It is very easy to make! All you need to do is process all the ingredients in a food processor and throw it in the oven to bake. This cake is very moist and tastes even better a day after it’s made. It is parve (non-dairy) and perfect for your Rosh Hashanah dinner menu.

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 3 tea bags in 1 cup of boiling water. Ideal teas for this recipe are black, Earl Grey, and Chai.

Orange zest (optional): A pinch of orange zest magically enhances the honey flavor in the cake. Recommended, but not the end of the world if you skip it.

TIPS FOR SUCCESS:

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! 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.

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a slice of honey cake

Classic Honey Cake

Easy and moist honey cake. A classic dessert for a sweet new year or the perfect treat to have with a cup of tea.
Kosher, Pareve
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Course: Dessert
Cuisine: Jewish
Keyword: Dessert for Roah Hashana
Servings: 2 loaf cakes

Ingredients

For the cake:

  • 1 cup (200 grams) granulated sugar
  • 1 cup (360 grams) honey
  • 3 large eggs
  • 3/4 cup (180 ml) canola oil
  • 2 1/2 cups (350 grams) all-purpose flour+ a little more for dusting
  • 1 1/2 teaspoon (15 grams) baking powder
  • 1 cup (240 ml) strong hot tea (black/Earl grey/chai/cinnamon)
  • a dash of salt
  • *Optional* 1 pinch orange zest
  • oil or butter for greasing the pan

For garnish:

  • powdered sugar

Instructions

  • 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, orange zest, 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, and dust with powdered sugar.
  • 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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