Robin Donovan’s Honey Cake for Rosh Hashanah

One of two High Holy Days in Judaism, Rosh Hashanah celebrates the start of the Jewish New Year. To start the year off on a sweet and hopeful note, many Jewish families enjoy a tasty treat on Rosh Hashanah, like apples and honey or honey cake. Super moist and extra flavorful, Robin Donovan’s honey cake recipe is definitely one of the sweetest, most delicious ways to enter the new year.

Author: Robin Donovan

Ingredients

3 ½ cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon table salt

1 cup vegetable oil

1 cup honey, divided

1 ½ cups sugar

½ cup brown sugar

3 large eggs

1 teaspoon vanilla extract

1 cup brewed coffee or strong tea

½ cup orange juice

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Instructions

1. Preheat the oven to 350°F and generously grease the baking pan(s) with nonstick cooking spray, baking spray or butter. (Use either three 9-by-5-inch loaf pans, one 9-by-13-inch baking pan or any equivalent-sized pans.)
2. In a large mixing bowl, combine the flour, baking powder, baking soda and salt.
3. Add the oil, 3/4 cup of the honey, sugar, brown sugar, eggs, vanilla, coffee or tea and orange juice. Mix thoroughly until all ingredients are combined and no lumps remain.
4. Pour the batter into the prepared pan(s), filling each about halfway.
5. Drizzle the remaining 1/4 cup of honey over the batter.
6. Bake in the preheated oven until the cake is set all the way through and feels springy to the touch (30 to 60 minutes, depending on the size of your baking dishes). A tester inserted into the center should come out clean.
7. Let cool for 15 minutes before removing from the baking dish. Slide a knife around the edges to help loosen the cake if necessary.

Celebrating the Jewish New Year? Browse our Rosh Hashanah invitations to make your gathering extra sweet!