Jewish Honey Cake
Delight in the rich, warm flavors of tradition with this Jewish Honey Cake, a moist and aromatic dessert perfect for festive gatherings or an anytime indulgence. Infused with the sweetness of honey, a hint of citrus from orange juice, and the subtle depth of strong brewed coffee, this cake is a true celebration of classic Jewish baking. The harmonious blend of cinnamon, cloves, and allspice gives it a comforting spice that pairs beautifully with the optional crunch of chopped nuts. Baked to golden perfection in just under an hour, this recipe is wonderfully simple yet impressively flavorful, making it a cherished centerpiece for Rosh Hashanah or your favorite holiday occasions. For best results, let it rest overnight to allow the flavors to fully develop—a slice of this timeless treat is worth the wait!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon ground allspice
- 0.5 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 cup vegetable oil
- 1 cup honey
- 1 cup strong brewed coffee
- 0.25 cup orange juice
- 1 teaspoon vanilla extract
- 0.5 cup optional nuts (e.g., chopped almonds or walnuts)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or a large bundt pan.
In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, allspice, and salt. Set aside.
In another mixing bowl, beat the eggs with an electric mixer until light and fluffy. Add the granulated sugar and brown sugar and mix until combined.
Gradually add the vegetable oil, honey, coffee, orange juice, and vanilla extract to the egg mixture, mixing on low speed until smooth.
Slowly fold the dry ingredients into the wet ingredients, mixing just until incorporated. Avoid overmixing.
If using nuts, gently fold them into the batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
Serve at room temperature and enjoy! This cake tastes even better after resting for a day as the flavors develop.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 357 mg | 16% | |
| Total Carbohydrate | 85.9 g | 31% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 56.9 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 128 mg | 3% | |
*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.
