Honey Cake

Just before Rosh Hashanah, I mentioned a honey cake that I made. I said that I would post the recipe, but while working to make my Rosh HaShanah video, I forgot to post it. Please find it below. I makes a large amount, so if you don’t need a huge one, consider making half the recipe.

  • 3 1/2 cups (420 grams) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 cup (237 ml) vegetable oil
  • 1 cup (237 ml) honey, divided
  • 1 1/2 cups (300 grams) sugar
  • 1/2 cup (110 grams) brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (237 ml) brewed coffee or strong tea
  • 1/2 cup (119 ml) orange juice


  • Preheat oven to 350 degrees F (176 C) and generously grease the baking pan(s) with nonstick cooking spray, baking spray, or butter (use either three 9 x 5 inch loaf pans, one 9 x 13 inch baking pan or any equivalent-sized pans)
  • In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
  • Add the oil, 3/4 cup of honey, sugar, brown sugar, eggs, vanilla, coffee or tea, and orange juice. Mix thoroughly, until all ingredients are combined and no lumps remain.
  • Pour the batter into the prepared pan(s), filling each about halfway.
  • Drizzle the remaining 1/4 cup of honey over the batter.
  • Bake in the preheated oven until it springs back to the touch (30 – 60 minutes, depending upon size of the pan(s).
  • Let cool 15 minutes before removing from the pan(s).

It is a lovely recipe adapted from Marcy Goldman’s “A Treasury of Jewish Holiday Baking”.


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