• Cooking Time:
  • Servings:
  • Preparation Time:


Honey cake is the traditional cake of Rosh Hashanah, symbolizing the hope that the new Year will be sweet, and also of Purim.


  • 2 eggs
  • 1 cup (200 g) sugar
  • 1/2 cup (125 ml) light vegetable oil
  • Scant 1 cup (250 g) dark liquid honey
  • 2 tbsp. rum or brandy
  • 1/2 cup (125 ml) warm strong black coffee
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 1 tsp. cinnamon
  • 1/4 tsp. powdered cloves
  • grated zest of 1 orange
  • 2 cups (300g) flour, plus extra to dust the drived fruit and nuts 1/2 (50 g) coarsely chopped walnuts or slivered almonds
  • 1//3 (40g) golden raisins


  • Beat the eggs with the sugar till pale and creamy.
  • Then beat in the oil, honey, brandy, and coffee.
  • Mix the baking powder, baking soda, salt, cinnamon, cloves, and orange zest with the flour.
  • Add gradually to the egg and honey mixture, beating vigorously to a smooth batter.
  • Dust the golden raisins and the walnuts or almonds with flour to prevent them from dropping to the bottom of the cake, and stir them into the batter.
  • Line a 9 inch pan with greaseproof paper or with foil, brushed with oil and dusted with flour, and pour in the batter.
  • OR divide between two 9 by 5 inch loaf pans. Bake the large cake in a preheated 350 degree oven for 1 1/4 hours, or longer, until firm and brown on top, and the smaller ones for 1 hour.

Categories: Cake  Jewish  Kosher 
© 2006-2017 BakeSpace, Inc. All Rights Reserved