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    You are in: Home / Recipes / Honey Cake for Rosh Hashana Recipe
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    Honey Cake for Rosh Hashana

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    Mirj's Note:

    I have been baking this honey cake for Rosh Hashana forever and ever. In fact, this is the 21st year I'm using the recipe. It makes a moist, dense honey cake.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 325 degrees F.
    2. 2
      Get a baking pan with a 7 cup capacity.
    3. 3
      Grease lightly and set it aside.
    4. 4
      Prepare a strong cup of coffee with the hot water and the instant coffee.
    5. 5
      Cool.
    6. 6
      Separate the eggs.
    7. 7
      Put the yolks into a big mixing bowl and the whites into a medium one.
    8. 8
      Beat the yolks with the sugar until creamy.
    9. 9
      Add the oil, then the honey, beating after each addition.
    10. 10
      Beat until the mixture is totally smooth and creamy.
    11. 11
      Sift the flour and measure off 3 cups.
    12. 12
      Combine the flour with the salt, baking powder, baking soda and the spices.
    13. 13
      Add the dry ingredients to the wet mixture alternately with the coffee, stirring with a spatula or a wooden spoon.
    14. 14
      Do NOT use and electric mixer for this one.
    15. 15
      Stir only until all the ingredients are well blended, do not overmix.
    16. 16
      Clean and dry the mixer beaters.
    17. 17
      Whip the egg whites until they are stiff and can hold their shape.
    18. 18
      Add one third of the beaten whites at a time to the batter.
    19. 19
      Fold in gently until the batter is smooth.
    20. 20
      Don't overbeat the whites or you will end up with little islands of egg white that will never be blended into the batter.
    21. 21
      Pour the batter into the greased pan and bake in the preheated oven for about 80 to 90 minutes.
    22. 22
      The cake is done when a toothpick comes out dry and clean.
    23. 23
      This cake keeps really well.
    24. 24
      In fact, it gets better with a little aging, so bake it several days ahead.

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    Ratings & Reviews:

    • on October 13, 2003

      55

      This was a wonderful cake. Was curious what a jewish new year cake taste like, so I just HAD to make it. And no regrets. i followed the recipe to the T, not changing a thing. The honey taste gave it a very distinct taste, and it blended very well with the spices. And the honey also gave it a very nice golden colour. This looked as good as it tasted! Thanks Mirj!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 07, 2003

      55

      Awesome wonderful cake worth all the effort and time! Loved the colour, taste and the way it was gobbled down in seconds! Momma Mirj, your friends and family are really lucky to have you bake such good cakes for 'em:)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2007

      45

      My husband and father-in-law loved this cake, but they said it was a bit dry. My solution... pour honey all over the top when finished cooking. After that, they said it was great! Thanks, I'll keep this recipe in my arsonal!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Honey Cake for Rosh Hashana

    Serving Size: 1 (87 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 245.9
     
    Calories from Fat 54
    22%
    Total Fat 6.0 g
    9%
    Saturated Fat 1.0 g
    5%
    Cholesterol 52.8 mg
    17%
    Sodium 216.1 mg
    9%
    Total Carbohydrate 45.1 g
    15%
    Dietary Fiber 0.7 g
    2%
    Sugars 26.9 g
    107%
    Protein 4.1 g
    8%

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