Building Feasts' honey cake
Traditionally served on Rosh Hashanah, honey is present in many of the festival dishes to symbolise a sweet new year.
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Recipe by Hanna Geller of Building Feasts
One of the most requested recipes at this time of year is honey cake. Traditionally served during Rosh Hashanah (the Jewish New Year), honey features prominently in many festive dishes to symbolize a sweet new year.
After experimenting with numerous honey cake recipes, I finally discovered Marcy Goldman's version, and I've never looked back. Her cake is wonderfully spiced, sweet, and incredibly moist—guaranteeing to convert anyone who has sworn off dry, tasteless honey cake for good.
Serve this cake at your Rosh Hashanah feast, or just enjoy with a cup of coffee.
Serves 8 - 10
Ingredients
440g (3 1/2 cups) plain flour
1 tbsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
4 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
250 ml ( 1 cup) vegetable oil
175g (1/2 cup) honey
175g (1/2 cup) golden syrup
300g (1 1/2 cups) caster sugar
100g (1/2 cup) soft brown sugar
3 large eggs
1 tsp vanilla extract
180ml (3/4 cup) orange juice
250ml (1 cup) freshly brewed coffee (or strong tea)
For an optional honey glaze
250g (1 cup) icing sugar (sifted if there are lumps)
1/2 tbsp honey
1 12 tbsp water
Method
- Preheat oven to 180C (350F)
- Grease and line loaf tins or angel food pan with baking parchment. If using a bundt or tube pan make sure it is very well greased and dusted with flour.
- In a large bowl whisk flour, baking powder, baking soda, salt and spices.
- In another bowl mix together remaining ingredients, adding coffee last
- Make a well in the centre of the dry ingredients and add the wet ingredients, mixing with a strong whisk or wooden spoon and combine until all ingredients are fully incorporated. (You can try to mix it in an electric mixer, but it is a very wet batter and mine goes everywhere!)
- Pour into the prepared pans and sprinkle the top with almonds if using
- Put cake(s) on a baking sheet in the oven and bake loaf tins for 40-45 minutes, or bundt/angel cakes for 55-65 minutes or until the cake springs back when gently pressed. As the batter is liquidy it may take extra time, depending on your oven.
- Allow to cool for at least 15 minutes before removing from the pan.
- While the cake is cooling, if you want to glaze the cake, mix together the icing sugar, honey and 1-3 tsp hot water, depending on how thin you want it.
- When the cake is still warm, trickle, spoon or brush the glaze over the cake.