Jewish Honey Cake
"Traditional honey cake, made for Rosh Hashanah to ensure a sweet New Year but also prepared by honey-cake lovers for special occasions."
photo by Tulip-Fairy
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Yields:
-
1 Ten inch tube pan
- Serves:
- 12
ingredients
- 3 large eggs
- 14.79 ml fresh lemon juice
- 1 fresh lemon rind, of grated
- 78.78 ml vegetable oil
- 236.59 ml honey
- 236.59 ml warm strong black coffee
- 828.06 ml all-purpose flour, sifted
- 12.32 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 1.23 ml cream of tartar
- 236.59 ml dark brown sugar
- 4.92 ml cinnamon
- 118.29 ml slivered almonds
directions
- Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan.
- Place the eggs, lemon juice, lemon rind, oil, honey and coffee in a bowl of an electric mixer.
- Mix on low speed until well blended.
- In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.
- Gradually add the flour mixture to the eggs mixture, mixing for about 5 minutes or until well blended.
- Fold in the slivered almonds.
- Pour the batter into the tube pan.
- Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
Questions & Replies
-
Can a different flour be used like almond or pumpernickel?
Reviews
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this was wonderful! easy to throw together, it baked up perfectly. i added almonds to the bottom of the pan, and also topped it with extra almonds, this certainly helped us start the new year up right! thanks for posting this recipe, steve -
Delicious recipe. Does not state how much lemon rind. I use 1 tsp fresh lemon rind, grated. Also use 3/4 cup slivered almonds...1/2 cup in recipe and sprinkle bottom of prepared pan with 1/4 cup. Also add 1/2 cup raisins. DEEEEE-licious!
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I made this cake for my husband for Rosh Hashanah. He told me that this recipe was very close to the one his mother (who lives in Israel) makes. I give you the 5 stars from him, however, it just wasn't for me. I didn't really care for it. It was just a personal preference though. But, my hubby enjoyed it and he is picky, so you earn your 5 stars rightfully! Good job! -
My family are not a honey-cake fans, but I was invited to a Rosh Hashana toast, and I needed a quick and easy recipe... this one changed my kids opinion. It was devoured so quickly, I had to make a new one for the toast :-) I used light brown sugar instead of dark, and I added a pinch of freshly grated nutmeg and 1/2 a teaspoon of ground cloves for some extra "zing". Thank you for sharing this recipe! -
Very easy to put together, loved the way it seemed to froth up when the wet and dry ingredients were put together. I had a few problems with my dark brown sugar clumping which created air bubbles in the finished cake (see photo) but the flavour was fantastic so not to worry. As for Charishma's recommendation that it gets better with age, I wouldn't know...I took it into my class as we were leaning about the Jewish faith and thought the children would like to taste a Jewish honey cake...the whole cake was devoured in 15 minutes flat. Thank you Steve, it was a real winner!!
see 2 more reviews
Tweaks
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My family are not a honey-cake fans, but I was invited to a Rosh Hashana toast, and I needed a quick and easy recipe... this one changed my kids opinion. It was devoured so quickly, I had to make a new one for the toast :-) I used light brown sugar instead of dark, and I added a pinch of freshly grated nutmeg and 1/2 a teaspoon of ground cloves for some extra "zing". Thank you for sharing this recipe!
RECIPE SUBMITTED BY
Steve P.
United States
