Easy Honey Cake for Rosh Hashanah
Recipe type: Dessert
Cuisine: Jewish
Makes: 16 servings
An easy and traditional Rosh Hashanah dessert to celebrate a sweet new year.
  • 440g (~3⅓ cups)all-purpose flour
  • 5g (1 teaspoon) baking powder
  • 5g (1 teaspoon) baking soda
  • 3g (1/2 teaspoon) salt
  • 8g (4 teaspoons) ground cinnamon
  • ½g (1/2 teaspoon) ground nutmeg
  • ¼g (1/2 teaspoon) ground cloves
  • 237 milliliters (1 cup) vegetable or canola oil
  • 340g (1 cup) honey
  • 300g (~1⅓ cups) granulated sugar
  • 95g (~1/3 cup, tightly packed) brown sugar
  • 165g (3 whole large) eggs at room temperature
  • 237 milliliters (1 cup) warm coffee
  • 118 milliliters (1/2 cup) orange juice
  • 30 milliliters (2 tablespoons) whiskey
  • 30 milliliters (2 tablespoons) vanilla extract
  1. Pre-heat oven to 350 degrees; line a 9x13 pan with parchment paper and lightly butter or spray well with nonstick cooking spray
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside
  3. In the large bowl of electric mixer combine remaining ingredients (oil through vanilla) on low speed until well combined
  4. While mixer is still on low, slowly add dry ingredients; continue mixing for several minutes just until combined.; batter should be smooth and have a little thickness
  5. Pour batter into baking pan and bake 40-45 minutes or until a knife or toothpick comes out clean from center
  6. Allow cake to cool for 30 minutes before carefully removing from pan
  7. Cake can be wrapped well in seran and stored at room temperature up to five days or frozen up to one month
Barely adapted from Smitten Kitchen (who got the recipe from this cookbook)
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/easy-honey-cake-for-rosh-hashanah/