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Majestic & Moist New Year's Honey Cake

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“Here is Marcy Goldman's "sweet" honey cake (from her book, A Treasury of Jewish Holiday Baking) to serve for your Rosh Hashanah dessert. Ms. Goldman writes: "I like a New Year's honey cake to be extra moist and sweet, as good on the day of baking as it is days later: This one is queen of the realm--rich, nicely spiced, in a word, majestic in taste and stature. I went through many variations and tasting sessions until I was satisfied with this definitive cake. One taster gave the ultimate compliment, saying, "This one is worth the price of the book." Like most honey cakes, it is a good keeper and can be made a couple of days ahead".”
READY IN:
1hr
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. I like this cake best baked in a 9-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9 by 13-inch sheetpan, or three 8 by 4 1/2-inch loaf pans.
  2. Preheat the oven to 350 degrees F (180 C).
  3. Lightly grease the pan (s).
  4. For tube and angel food pans, line the bottom with lightly greased parchment paper.
  5. For gift honey cakes, use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look.
  6. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
  7. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whiskey.
  8. Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
  9. Spoon the batter into the prepared pan (s) and sprinkle the top of the cake (s) evenly with the almonds.
  10. Place the cake pan (s) on 2 baking sheets stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top), and bake until the cake springs back when you touch it gently in the center.
  11. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes.
  12. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
  13. Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.
  14. Note: If you prefer to not use the whiskey, replace it with orange juice or coffee.

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