A while ago a friend asked me for a honey cake recipe for Rosh Hashanah.
But not just any old honey cake recipe. She said she’d had enough mediocre and even unpleasant honey cakes to last a lifetime. Complaining that most cakes were too dry, too sweet, too heavily spiced, or not spiced heavily enough, she asked me for the perfect recipe. She even threatened to swear off honey cake altogether if I didn’t give her one.
Well, I couldn’t let that happen.
I’m sharing my version of honey cake just in time for Rosh Hashanah. It’s moist, perfectly sweet without being cloyingly so, and spiced just right. Something a bit unusual about honey cakes, which are traditionally served for Rosh Hashanah in hopes that they will bring a sweet New Year, is that many recipes call for either coffee, tea, or juice to add complexity to the cake’s flavor. I prefer coffee, which is what I used here, but you could play around with tea or juice if you prefer.
While testing, I also made this cake and topped itwith apple pie jam instead of mixed berry jam…it was fantastic! I think peach jam would be great too. Or if you prefer, a honey glaze is also nice; to make it, start with 1 cup of powdered sugar, use a fork to mix in 2 tablespoons of liquid honey, and then add water a little at a time until it reaches your desired glaze consistency (about 2 tablespoons).
Note that you can easily make this a two-layer cake by doubling the amount of everything (except the jam), and baking the batter in two 9-inch round cake pans. Or you can double the recipe and bake it in a 9 by 13-inch pan; just be sure to increase the bake time as necessary.
Before I left the States, I made this cake for my friend to sample. It won her complete seal of approval, and I was happy as a lark knowing I saved her from the tragedy of never again having honey cake grace her lips. :)
- 1¼ cups (150 g) whole wheat pastry flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom
- ¼ cup (60 ml) canola oil
- ½ cup (120 ml) honey
- 4 tablespoons brown sugar, lightly packed
- 1 large egg
- ½ teaspoon vanilla bean paste (or 1 teaspoon pure vanilla extract)
- ½ cup (120 ml) strong coffee, cooled
- ¾ cup mixed berry jam (or any flavor of jam you want), for topping
- Preheat oven to 350F; butter and flour 1 (9-inch) round cake pan, then line the bottom with a 9-inch round piece of parchment paper.
- Whisk together the flour, baking soda, salt, cinnamon, allspice, cloves, nutmeg, and cardamom in a medium bowl.
- Beat together the canola oil, honey, brown sugar, egg, vanilla, and coffee in a large bowl.
- Stirring with a wooden spoon, add the dry ingredients to the wet ⅓ at a time; be careful not to over-mix.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Cool completely on a wire rack before topping with jam.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
uh…tell me more about this apple pie jam!!! :)
great cake.
I can hardly handle the prettiness of this cake! Wish I had a slice for lunch :)
Hi, Faith! Not sure if you remember me from EZ’s Recipes… two years and one divorce later I am back to blogging with a new blog name. I’ve missed being a part of the community and am so happy to be back. I just wanted to stop by and say hello! :)
Xoxo
I have never had honey cake before. This looks wonderful!
The cake looks stunning! Perfect with a pot of freshly brewed tea :-))
Oh, I forgot to ask how long this would stay fresh? Would it have to be served immediately once the jam is applied? Thanks!!
Khadijah, I really love fig and honey together, and I think this cake would be wonderful topped with fig jam! Without the jam topping, the cake will stay fresh for up to 5 days; if it’s very hot/humid, let the cake cool completely, then wrap it and store it in the fridge. If it’s cooler out, cover the cake and store it at room temperature. Top with jam before serving. Hope you enjoy it if you give it a try!
I’ve never tried this cake, but it looks wonderful! Do you think fig jam (it’s not super sweet) would be good on this?
Interesting flavors and delectable treat.
I love honey cakes, this is so pretty with the jam topping!
this is heavenly in many level.
This cake is gorgeous! Love the topping :)
I’m not usually much for cake, but I could get behind this one! mmm- love the jam on touch. Its like a honey jam sandwich in cake form!
Surely divine! Perfect with a good cup of tea of coffee.
Cheers,
Rosa