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Moist Honey Cake (Rosh Hashanah) Recipe

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4.1 from 84 reviews

This Moist Honey Cake is a perfect sweet treat for Rosh Hashanah, combining warm spices and the delicate sweetness of honey for a tender, flavorful loaf cake. Lightly sweetened and infused with cinnamon and nutmeg, this cake is wonderfully moist and ideal for celebrating the Jewish New Year with a comforting dessert.

  • Total Time: 55 minutes
  • Yield: 10 servings

Ingredients

Wet Ingredients

  • 2 Eggs
  • 1/2 cup Sugar
  • 1/2 cup Vegetable oil
  • 1 tsp Vanilla extract
  • 1/2 cup Honey
  • 1/2 cup Tea, hot

Dry Ingredients

  • 1 1/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Kosher salt
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg

Instructions

  1. Preheat the Oven. Set your oven to 160°C (320°F) and prepare a loaf pan by lining it with parchment paper to prevent sticking and ensure easy removal of the cake.
  2. Mix Wet Ingredients. In a large mixing bowl, whisk together the eggs, sugar, vegetable oil, vanilla extract, and honey until well combined. Then, carefully stir in the hot tea to integrate all wet ingredients smoothly.
  3. Prepare Dry Ingredients. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, and nutmeg until evenly combined, ensuring proper distribution of spices and leavening agents.
  4. Combine Wet and Dry Mixtures. Pour the dry ingredient mixture into the wet mixture and gently fold together until just combined. Be careful not to overmix to keep the cake tender and moist.
  5. Transfer to Pan and Bake. Pour the batter into the prepared parchment-lined loaf pan. Place it in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  6. Glaze with Honey. Immediately after removing the cake from the oven, drizzle additional honey over the top and spread it evenly with a spoon to add extra moisture and shine.
  7. Cool and Serve. Allow the cake to cool in the pan for at least 30 minutes to set properly before slicing and serving.

Notes

  • Use freshly brewed hot tea to enhance the cake’s moisture and flavor.
  • Do not overmix the batter to maintain a light, tender crumb.
  • The honey drizzle on top adds extra sweetness and moistness—feel free to adjust the amount to taste.
  • This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a dairy-free option, the recipe is naturally free of dairy ingredients.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Jewish

Find it online: https://allyumcooks.com/moist-honey-cake-rosh-hashanah-recipe/