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Moist Holiday Honeycake

Moist Holiday Honeycake

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 40 m
Amybobamy

Amybobamy

Spiced fragrant honey cake is a tradition on Rosh Hashanah (the Jewish New Year, which generally falls in September). Unfortunately, most honey cakes turn out to be dry, brick-like things, inedible except with a hot beverage. Some call honey cake the fruitcake of the Jewish people. BUT NOT THIS ONE! This cake is genuinely moist and yummy. It will serve about 12 guests at a holiday meal, but I promise that your family will chisel away at it until it's gone before the morning comes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 555 kcal
  • 28%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 87.3g
  • 28%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Place an oven shelf in an upper position in oven, and preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt(R) pan) with cooking spray.
  2. In a bowl, whisk together the unbleached flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together the canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated. Pour the batter into the prepared pan.
  3. Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning the cake out onto a serving platter.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Traci
31

Traci

10/28/2011

I thought this recipe looked familiar. This is Marcy Goldman's "Majestic and Moist New Yesr's Honey Cake" recipe out of her cookbook, A Treasury of Jewish Holiday Baking. The only variation is nutmeg instead of allspice, canola oil instead of vegetable oil, and the sliced or slivered almonds on top. None the less the very best Honey cake ever. I've been making it for years for holiday's and all year round and would never think of using a different recipe. Two notes, almonds are sprinkled on top prior to baking and you should let it cool in the pan for about 15 - 20 min and then invert onto a wire rack to cool completely before placing it on a serving platter.

Brandi Valdez
15

Brandi Valdez

10/1/2011

I made this cake on Rosh Hashanah. I put the batter into two loaf pans instead of the fluted tube pan. We all loved it. My husband took the second cake to work the next day and they loved it also. I have since made 2 more (one for my daughter's youth group and for her choir group). I followed the recipe except for the cloves (I didn't have it on hand), so I used allspice. Thank you for this recipe. It's the best honey cake recipe I have tried. Very most and had a great flavor.

celestialmegan
14

celestialmegan

10/9/2011

This bread was a hit at my daughters birthday party! The only thing I omitted was the whiskey because no one in my family drinks:) But its was wonderful! Even my mother in law who complains about everything liked it. I'll definitely be making it again for family occasions! Thanks

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