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+ servings
Slices of honey cake on a white paper

Rosh Hashanah Honey Cake

Author Rachel
Prep Time 10 minutes
Cook Time 50 minutes
Yield 3 long loaf cakes
Print Pin Recipe

Description

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

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
  • a pinch of orange zest optional
  • 1 1/2 teaspoon (15 grams) baking powder
  • 2 1/2 cups (350 grams) all-purpose flour+ a little more for dusting
  • 1 cup (240 ml) 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 garnish:

  • optional 1/2 cup powdered sugar

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 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 (optional).
  • Keep refrigerated for up to 5 days. It will be finished for sure long before that!

Notes

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.
Tried this recipe? Tag@mamalivingabroad