Moist Rosh Hashana (New Year) Honey Cake

My rebbetzin gave me this recipe a few years ago. I had a disastrous Rosh Hashana in the honey cake department, went to a break-the-fast at her place, and she had this AMAZING cake. I've made it every year since and make it in the off-season, too. This is one of those cakes that gets better as it ages, so if you want to make it a day or even two ahead, it'll actually taste better. She says it's based upon a recipe in Marcy Goldman's cake in A Treasury of Jewish Holiday Baking, but that thing's out of print. I did find a copy of it, purchased it for the recipe, and found that it was.. lacking.. in the spice department. I haven't put in the optional whiskey to date, but I believe it's more traditional to use it. I've just never had it around. I also like using bundt pans for this. Did you know Hadassah asked NordicWare to make the original bundt pan?

Ready In:
1hr
Serves:
Yields:
Units:

ingredients

  • Dry Ingredients

  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3 12 cups flour
  • 12 teaspoon salt
  • 12 teaspoon allspice
  • 12 teaspoon ginger
  • 4 teaspoons cinnamon
  • 12 teaspoon clove
  • 12 teaspoon nutmeg
  • 14 cup whiskey (optional)
  • Wet Ingredients

  • 3 eggs, slightly beaten
  • 1 12 cups sugar
  • 12 cup brown sugar
  • 1 cup honey (I usually go with wild clover, but whatever's available, go for the thickest honey)
  • 1 cup oil
  • 1 teaspoon vanilla extract
  • 1 cup black tea, strong (I've used Earl Grey each time) or 1 cup coffee
  • 12 cup orange juice (bottled or fresh-squeezed is fine, but fresh-squeezed has worked best for me)
  • 1 orange, zest (optional)

directions

  • Preheat oven to 350°F If you're using black or dark-colored pans, reduce to 325°F.
  • Prepare a 10 inch bundt pan, or tube pan, or 3 8" x 41/2” loaf pans.
  • Grease and flour the bottoms of the pans - better yet, use baking parchment paper to line the bottoms of the pans: it makes getting your cake out in one piece easier!
  • Mix all the dry ingredients in a large bowl or the bowl of your electric mixer.
  • Add wet ingredients and mix until well combined.
  • Pour slowly into prepared pans to avoid bubbles.
  • Tap pans against counter to free any bubbles.
  • Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
  • Let the cake stand for at lease 15 minutes before you try and get it out of the pan.
  • Invert it on a wire rack and cool completely.
  • Wrap tightly in wax-paper, and then in foil to keep.
  • This is one of those cakes that gets better the longer you let it sit; if you can make it 3 days in advance, that's actually ideal. It is also delicious right away.
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@Im cookin
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@Im cookin
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"My rebbetzin gave me this recipe a few years ago. I had a disastrous Rosh Hashana in the honey cake department, went to a break-the-fast at her place, and she had this AMAZING cake. I've made it every year since and make it in the off-season, too. This is one of those cakes that gets better as it ages, so if you want to make it a day or even two ahead, it'll actually taste better. She says it's based upon a recipe in Marcy Goldman's cake in A Treasury of Jewish Holiday Baking, but that thing's out of print. I did find a copy of it, purchased it for the recipe, and found that it was.. lacking.. in the spice department. I haven't put in the optional whiskey to date, but I believe it's more traditional to use it. I've just never had it around. I also like using bundt pans for this. Did you know Hadassah asked NordicWare to make the original bundt pan?"
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  1. hondito
    This is an awesome cake!
    Reply
  2. Cinisajoy
    Hi this was a very good cake. It is a good spice cake.
    Reply
  3. Im cookin
    My rebbetzin gave me this recipe a few years ago. I had a disastrous Rosh Hashana in the honey cake department, went to a break-the-fast at her place, and she had this AMAZING cake. I've made it every year since and make it in the off-season, too. This is one of those cakes that gets better as it ages, so if you want to make it a day or even two ahead, it'll actually taste better. She says it's based upon a recipe in Marcy Goldman's cake in A Treasury of Jewish Holiday Baking, but that thing's out of print. I did find a copy of it, purchased it for the recipe, and found that it was.. lacking.. in the spice department. I haven't put in the optional whiskey to date, but I believe it's more traditional to use it. I've just never had it around. I also like using bundt pans for this. Did you know Hadassah asked NordicWare to make the original bundt pan?
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