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“Honey Cakes are a favorite Jewish dessert, with some recipes handed down mother-to-daughter. Served at many high holidays including Rosh Hashanah and Hanukkah, honey cakes are versatile enough to be eaten year-round. The strong taste of Heather Honey would work well with this combination of spices and coffee. For a super-sweet cake, I suggest Orange Blossom Honey, the sweetest. You could also try a stronger flavor, like Buckwheat Honey, for a cake that is closer to Mediterranean tastes. This Honey Glaze recipe can be used as a topping in other recipes, such as the Old World Cake, or the Honey Balls. It could be interesting to see what happens if it is poured on top of the Gingerbread, too.... For this glaze, you will probably prefer a sweeter honey like Orange Blossom Honey. However, for a lot of the Mediterranean breads this can be used on, Southern Belle Honey would work just as well, while imparting a bit more flavor.”
1hr 45mins
2 loafs

Ingredients Nutrition


  1. Beat the eggs and sugar together until they turn light, approximately five minutes.
  2. Then beat in the oil, honey, and coffee to the egg mixture.
  3. Sift the dry ingredients, and add them to the egg mixture with stirring, along with the almonds and raisins.
  4. Oil 2 9-inch loaf pans line the bottom with wax paper, then oil again.
  5. Fill each pan until approximately 1" from the top.
  6. Bake in a preheated oven at 325 degrees for 65-75 minutes, or until the cakes test done.
  7. Cool on a wire rack for 10 minutes, then remove from pans. Coat with glaze.
  8. Directions: Boil liquid ingredients until thick watch carefully honey will burn. Remove from heat, and pour over cake.

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