Honey Cake for Rosh Hashana
Celebrate the sweetness of the Jewish New Year with this classic Honey Cake for Rosh Hashana, a moist and fragrant dessert steeped in tradition. Infused with warm spices like cinnamon, ginger, and cloves, and enriched with golden honey, orange juice, and a hint of coffee, this cake boasts a delightful balance of sweetness and depth. The addition of grated orange zest lends a refreshing citrus twist, making each bite irresistible. Perfectly tender thanks to the combination of brown sugar and vegetable oil, this easy-to-make cake is ready in under an hour and serves as a heartfelt centerpiece for your holiday table. Whether enjoyed plain or dusted with powdered sugar, this honey cake symbolizes wishes for a sweet and prosperous year ahead, embracing both tradition and flavor in every slice.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 375 grams All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 240 milliliters Honey
- 200 grams Granulated sugar
- 100 grams Brown sugar (packed)
- 120 milliliters Vegetable oil
- 3 units Large eggs
- 2 teaspoons Vanilla extract
- 240 milliliters Brewed coffee (cooled)
- 120 milliliters Orange juice
- 1 teaspoon Grated orange zest
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
In another mixing bowl, combine the honey, granulated sugar, and brown sugar. Whisk until smooth.
Add the vegetable oil to the honey mixture and whisk well until fully incorporated.
Beat in the eggs, one at a time, making sure each egg is fully mixed before adding the next. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the brewed coffee and orange juice, starting and ending with the dry ingredients. Stir just until no streaks of flour remain. Be careful not to overmix.
Fold in the grated orange zest for an extra layer of flavor.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before serving.
Slice and enjoy the honey cake, either plain or dusted with powdered sugar, as part of your Rosh Hashana celebration.
Nutrition Facts
Calories |
4467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3600 mg | 157% | |
| Total Carbohydrate | 807.3 g | 294% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 507.1 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 279 mg | 21% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1254 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
