📝 About This Recipe
This traditional Jewish honey cake is a moist, deeply aromatic masterpiece that embodies the sweetness of the New Year. Infused with warming spices, strong coffee, and a touch of whiskey, this pareve dessert develops a complex, fudgy texture that actually improves with age. It is the ultimate comfort cake, offering a rich mahogany crumb that is as beautiful to look at as it is delicious to eat.
🥗 Ingredients
Dry Ingredients
- 3 1/2 cups All-purpose flour (measured using the spoon-and-level method)
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 4 teaspoons Ground cinnamon
- 1/2 teaspoon Ground cloves
- 1/2 teaspoon Ground allspice
- 1/2 teaspoon Ground ginger
Wet Ingredients
- 1 cup Vegetable oil (canola or grapeseed also work well)
- 1 cup Honey (clover or wildflower for best flavor)
- 1 cup Granulated sugar
- 1/2 cup Light brown sugar (packed)
- 3 pieces Large eggs (at room temperature)
- 1 teaspoon Vanilla extract (pure extract preferred)
- 1 cup Warm coffee (strong brewed or espresso)
- 1/2 cup Orange juice (freshly squeezed)
- 1/4 cup Whiskey or Rye (adds depth and moisture)
Optional Add-ins
- 1/2 cup Slivered almonds (for topping)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking pan, two 9-inch loaf pans, or a 10-inch Bundt pan with oil or non-stick spray.
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2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, allspice, and ginger until perfectly combined and aerated.
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3
In a separate even larger bowl, whisk the vegetable oil, honey, white sugar, and brown sugar together until the mixture is smooth and the sugar begins to dissolve.
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4
Add the eggs one at a time to the sugar mixture, whisking well after each addition until the batter is light and slightly thickened.
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5
Stir in the vanilla extract, warm coffee, orange juice, and whiskey. Don't worry if the mixture looks very liquid at this stage; this is normal for a moist honey cake.
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6
Make a well in the center of the dry ingredients and slowly pour in the wet mixture. Whisk gently by hand until just combined and no large lumps of flour remain.
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7
Pour the batter into the prepared pan(s). If using slivered almonds, sprinkle them evenly over the top of the batter now.
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8
Place the pan in the center of the oven. Bake for 55 to 65 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
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9
If the cake is browning too quickly on top, loosely tent it with aluminum foil during the last 15 minutes of baking.
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10
Remove from the oven and let the cake cool completely in the pan on a wire rack. Honey cake is fragile when warm and needs time to set its structure.
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11
For the best flavor, wrap the cooled cake tightly in plastic wrap and let it sit at room temperature for at least 24 hours before slicing. The flavors deepen and the texture becomes fudgier over time.
💡 Chef's Tips
Measure your oil before your honey; the honey will slide right out of the measuring cup without sticking. Avoid over-mixing the batter once the flour is added to ensure a tender, rather than rubbery, crumb. If you prefer a non-alcoholic version, replace the whiskey with an equal amount of orange juice or apple cider. Always use a strong-brewed coffee; the bitterness of the coffee balances the intense sweetness of the honey perfectly. To keep the cake moist for days, store it in an airtight container at room temperature; it also freezes beautifully for up to 3 months.
🍽️ Serving Suggestions
Serve with a hot cup of Earl Grey tea or a dark roast coffee to complement the spices. Pair with a side of fresh seasonal fruit like sliced apples or pomegranate seeds for a symbolic Rosh Hashanah treat. Add a dollop of non-dairy whipped topping or a drizzle of extra honey for an indulgent dessert. A side of spiced apple compote provides a lovely tart contrast to the rich cake. Serve slightly toasted the next morning for a decadent breakfast treat.