Moist Rosh Hashana New Year Honey Cake
Celebrate the Jewish New Year with the timeless tradition of a Moist Rosh Hashana New Year Honey Cake, a lusciously spiced dessert that symbolizes sweetness for the year ahead. Made with rich honey, freshly brewed coffee, and a hint of orange zest, this cake is bursting with warmth and flavor. A blend of aromatic spices like cinnamon, ginger, and cloves adds depth, while the addition of orange juice keeps it incredibly moist. Perfectly balanced with a tender crumb, it bakes to golden perfection in under an hour. Serve this holiday favorite plain, dusted with powdered sugar, or adorned with slivered almonds or walnuts for an irresistible finish. Whether shared with loved ones or enjoyed alongside a comforting cup of tea, this honey cake is the ultimate centerpiece for your Rosh Hashana table.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 1 cup Vegetable oil
- 1 cup Honey
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Freshly brewed strong coffee (cooled)
- 0.5 cup Orange juice
- 1 teaspoon Grated orange zest
- 0.5 cup Optional: slivered almonds or chopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch pan or two 8-inch round cake pans. Alternatively, you can use loaf pans.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until well combined. Set aside.
In a separate large bowl, whisk together the vegetable oil, honey, granulated sugar, and brown sugar until smooth and well combined.
Beat in the eggs one at a time, then add the vanilla extract, cooled coffee, orange juice, and grated orange zest. Mix until well incorporated.
Gradually add the dry ingredients to the wet ingredients in three additions, stirring gently after each addition. Mix just until combined; do not overmix.
If using nuts, fold in the slivered almonds or chopped walnuts.
Pour the batter into the prepared pan(s), smoothing the top with a spatula for even baking. Tap the pan(s) lightly on the counter to remove air bubbles.
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 allow it to cool in the pan(s) for about 15 minutes. Then, transfer the cake to a wire rack to cool completely.
Once cooled, the cake can be sliced and served plain, or dusted with powdered sugar. It also pairs wonderfully with a cup of tea or coffee.
Nutrition Facts
Calories |
5322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.6 g | 328% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3597 mg | 156% | |
| Total Carbohydrate | 727.4 g | 265% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 430.5 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 411 mg | 32% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 1614 mg | 34% | |
*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.
