Jewish Honey Cake (Parve)

READY IN: 1hr 25mins
Recipe by Bayhill

Posted for Zaar World Tour-Jewish. This recipe was found on a Jewish recipe website. Parve is a Jewish term for all foods that don't fit into the meat or dairy catagories. These foods may be consumed freely with either meat or dairy.

Top Review by Chef Dudo

We liked it but it was not the honey cake I had expected. It was easy to make and I made it exactly as stated. None of the flavors really came out in the taste, unfortunately rather bland. I checked on the cakes after 40 minutes and they seemed done. But-to take off 20 minutes of the stated baking time seemed a little too much. So-I let them stand in the oven another five minutes. By then the edges were a little burned. When the cakes had cooled off I sliced one and found that the inside was still a little "gooey", seemed a bit undercooked. But if I had let them stand longer in the oven the outside would have burned too much. Maybe it needed a lower oven temperature. Or maybe I should have put baking paper over the cakes and let them stand for the full hour. I will try this again and see if it turns out different. Anyway, I am glad I tried this and as I said in the beginning, we liked the cakes, thus three stars. Thanks for posting.

Ingredients Nutrition


  1. Preheat oven to 350ºF. Spray two 9" x 5" loaf pans with non-stick cooking spray. Line the bottoms with brown paper.
  2. In a large bowl, beat eggs. Add sugar, honey, oil and vanilla; mix well.
  3. In a medium bowl, sift together, flour, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves. Add the sifted, dry ingredients to the egg mixture. Add coffee, apple and raisins. Mix well.
  4. Divide batter evenly between loaf pans. Bake in a 350ºF for 1 hour, or until a wooden pick inserted into cake comes out clean.

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