Rosh Hashanah Honey Cake

This Rosh Hashanah honey cake is not too sweet, moist, and beautiful! It’s the perfect cake to make ahead for the Rosh Hashanah holiday.

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For an Israeli, September is always a special month. On one hand, kids go back to school and life goes back to its usual routine, but on the other hand, the holiday season is coming and there is this festive energy in the air (kinda like Christmas time in the U.S.).

It also helps that the pomegranate trees are at their peak and they are everywhere. Full of red, beautiful fruit that is a natural ornament. The apple trees are also full and there are many of them all over.

Rosh Hashanah Honey Cake…

Summer is still going strong in September in Israel and with all the trees at their peak, the pollinators are everywhere. There is a buzzing of new beginnings and new life.

Like with every holiday, Rosh Hashanah also has a traditional menu. That menu has a lot to do with pomegranates, apples, and honey (a symbol of the sweet year ahead). Aside from apples dipped in honey, one of my personal favorite items on that menu is Rosh Hashanah honey cake (and this amazing fig and honey cake!).

Ingredients…

• Brown sugar
• Honey – I used clover honey in this recipe, but it can be made with any kind of honey. The taste might change a bit but not too much.
• Butter
• Water and instant coffee
• Eggs
• All-purpose flour
• Baking soda
• Cinnamon
• Nutmeg
• Add-ins: I used raisins and walnuts in this recipe but you can do almonds, cranberries, dates, sunflower seeds, and so on… Or not add any add-ins at all.

Kitchen Tools…

• Mixing bowls
• Measuring cups
• Spatula
• Hand mixer (or stand mixer)
• Sifter
• Bread baking pans
• Parchment paper
• Cooling rack

How to Make Honey Cake…

Step one – soak the raisins. Start by adding raisins to a small bowl and cover the raisins with water. I like hydrating the raisins while I make the batter, it helps to add a bit of moisture to the cake.

Step two – mix wet ingredients. Add brown sugar, honey, and melted butter to a mixing bowl and combine them using the mixer. Dissolve instant coffee in warm water and add that to the bowl. Then add the eggs and use the mixer to mix them in.

Step three – mix the dry ingredients. To a sifter, add all-purpose flour, baking soda, cinnamon, and nutmeg. Sift the dry ingredients onto the wet ingredients and use the mixer to create a batter.

Step four – add raisins and walnuts. Drain the water from the raisins and chop the walnuts. Add these to the batter and use a spatula to fold them in.

Step five – bake. Line two bread pans with parchment paper and divide the batter between the pans. Bake in a 350 degrees F oven for 50 minutes or so. To check if the cakes are ready, use a toothpick. Stick it in the middle of the cake, then pull it out. If it comes out wet, bake a few more minutes. Make sure that you don’t over-bake tho! We want the cake to stay moist.

Once the honey cakes are ready, remove them from the oven and let them rest in the pans for a few minutes before transferring them onto the cooling rack.

Letting the Honey Cake Ripen…

The smell of this honey cake baking is going to drive you absolutely mad, and I am very sorry about that… But I have even harsher news for you… A honey cake gets better as it sits. In other words, it has to ripen. In other words, let it rest for three days before you eat it.

WHAT?

I know, it’s the harshest form of Jewish torture if you will, but I am telling you it’s going to be worth it. The flavor and the color will deepen.

Serving Rosh Hashanah Honey Cake…

We usually serve it as a dessert for the holiday dinner and then enjoy it throughout the holiday. It’s a delicious companion to a hot cup of coffee. Feel free to heat each slice in the microwave for a few seconds before serving.

Storing Leftovers…

• In the fridge – wrap the cake in plastic wrap or place it in an airtight container and store it in the fridge for up to two weeks.
• In the freezer – this honey cake freezes very well. Wrap with plastic wrap and place in the freezer. To let it thaw, place it on the counter at room temperature. Then you can slice and heat individual slices in the microwave for a few seconds.

Kitchen Notes…

• Make ahead – since this Rosh Hashanah honey cake needs time to ripen, it’s the best cake to make ahead of the party, taking one task away the day of.
• Add-ins – again, feel free to add almonds, chopped dates, cranberries, or anything else you think might fit.
• Fresh fruit – I haven’t tried it yet, however, I think that fresh apples, or dry apples, or pears will work very well in this cake.
• On top – jam! Fig jam, apple butter, or cranberry apple jam are so delicious on a slice of this cake. And, of course, butter can work real well too.
• Different pan – traditionally, we make honey cake in bread pans, however, I think that a 9×13 or a springform pan should work as well.

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I hope that you’ll give this cake a try! It has such a deep flavor and it’s delicious! If you don’t celebrate Rosh Hashanah, make it in celebration of honey harvest season!

More Delicious Recipes…

• Fig Cheesecake
• Mulberry Pie
• Simple Sweet Potato Bread
• Low Sugar Pumpkin Bread
• Easy Apple Cake with Fresh Apples

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