Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

This really is a delicious cake - very spicy, and with a great texture. Kind of like gingerbread - but more complex.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F. Beat sugar, honey, oil, eggs, lemon zest, juice and brandy in large mixer bowl on medium speed 2 minutes. Mix flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, cloves and instant coffee; stir into sugar mixture alternately with water. Beat on high speed, scraping bowl occasionally, 2 minutes. Fold in 1/2 cup of the nuts and the raisins.
  2. Pour into greased 10-inch tube pan or 12-cup bundt pan. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes. Cool in pan 15 minutes; remove from pan. Prick top of cake carefully with fork; drizzle with Lemon Sugar. Sprinkle with remaining nuts.
  3. For lemon glaze, just combine sugar and lemon juice.


Most Helpful

I didn't make this, but should be noted that jews don't eat nuts on Rosh Hashana, so this isn't really a good recipe

Yisrael Dov L. December 01, 2016

Moist, dense, wonderful taste. Made it just as stated and it was the center piece of the Rosh HaShana table this year. This will certainly be made again and not just only for the Jewish New Year.
Thanks for posting.

Chef Dudo September 26, 2010

Fantastic cake, I used a bit more honey than it called for. The cake was moist and dense with a great flavor. Used a caramel glaze over the top- will make again!

exzentriker September 20, 2008

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