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Home » All Recipes » Desserts » Cakes » Loaf Cake

Moist Honey Cake (Rosh Hashanah)

Published: Sep 8, 2022 · Modified: Sep 23, 2022 by RichandDelish · This post may contain affiliate links ·

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This honey cake is moist, rich in flavor, and full of spices that will make your house smell like autumn. We make this cake every Rosh Hashanah, it's our favorite time of the year.

Sliced honey cake on a parchment paper.

This cake says moist and delicious for a few days. It even tastes better one or two days later. This cake will become your new favorite tea cake, I can't wait for you to try it!

Check out our honey recipes like our honey cupcakes, and our honey lemon pepper wings!

Jump to:
  • Why this recipe works
  • Ingredients
  • Instructions
  • Expert Tips
  • Faq's
  • Storing
  • Freezing
  • Substitutions
  • Variations
  • 📖 Recipe
  • 💬 Comments

Why this recipe works

  • Made with simple ingredients.
  • Stay moist for 3 days!
  • Is really easy to make and takes little time!
  • Is so fluffy and moist and takes little effort to make.

Honey cake for Rosh Hashana

In Rosh Hashana in the Jewish culture, it’s a tradition to make lots of foods and desserts to celebrate the Jewish “new year’s” holiday. This cake is one of the desserts that we see every year around the table.

Bite missing from a slice of cake.

Ingredients

Before you start to make this Jewish honey cake recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.

Flour– we used all-purpose flour for this recipe. cake flour will work great as well.

Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.

Oil- we used vegetable oil for this recipe, canola oil can work as well.

Eggs- you will need large eggs for this recipe. Make sure that your eggs are at room temperature.

Honey- use fresh honey.

Tea- make a strong black tea and cool it lightly.

Vanilla extract- for flavor.

Baking powder and baking soda– baking powder and baking soda allow the cake to rise. Make sure that your baking powder and baking soda are not expired.

Salt- we used kosher salt for this recipe, you will need ¼ teaspoon of salt.

Cinnamon- gives this cake an amazing taste.

Nutmeg- you will need ¼ teaspoon of nutmeg.

Slice of honey loaf cake on a plate with a fork inserted into the cake,

Instructions

Step 1: Preheat an oven to 160c (320f) and prepare a parchment paper-lined loaf pan.

Step 2: In a separate large mixing bowl, add the eggs, sugar, oil, vanilla extract, and honey, and mix well with a whisk. Add the hot tea into the wet mixture and mix until combined.

Cake process shots.
Cake process shots.

Step 3: In a separate medium mixing bowl, add the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix with a small whisk until combined.

Cake process shots.

Step 4: Pour the dry ingredients into the wet ingredients mixture and carefully mix until just combined. (don’t overmix!)

Cake process shots.

Step 5: our the batter into a parchment paper-lined loaf pan and bake in a 160c (320f) preheated oven for 40-45 minutes or until a toothpick comes out clean.

Cake process shots.

Step 6: Drizzle honey on top of the cake right when it comes out of the oven. Smooth it out with a spoon.

Cake process shots.
Cake process shots.

Step 7: Let the cake cool for at least 30 minutes and serve!

Expert Tips

  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • Line your baking pan with parchment paper! This step helps the cake to release easily from the pan.
  • Before you start to make this recipe, measure and prepare your ingredients so the baking process will go smoothly and easily.
Sliced cake on a white parchment paper.

Faq's

What is the flavor of honey cake?

The flavor of this cake is sweet, tender, moist, full of cinnamon flavor, and delicious.

Can I sprinkle nuts on top of this cake?

Yes! It's popular to mix and sprinkle nuts in this cake, add chopped walnuts to the batter of the cake, or top the cake with sliced almonds.

How do you know when the cake is done?

Check the middle of the loaf by inserting a toothpick into the loaf. When the toothpick comes out clean, the cake is done. If not, bake for another 5-10 minutes.

Close up shot of cake.

Storing

Store this cake in an airtight container at room temperature for up to 3 days, or in the fridge in an airtight container for up to 5 days.

Freezing

This cake is very easy to freeze. After baking, let the cake cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with a plastic wrap. Freeze for up to 3 months.

To thaw: place the cake in the refrigerator overnight or place it a room temperature for a few hours.

Substitutions

Honey- you can swap the honey with maple syrup if you want to make this cake and dont have honey available.

Vegan- make this vegan by swapping the eggs with ⅓ cup of applesauce.

Stack of honey cake.

Variations

Frosting- you can add frosting and use your favorite frosting for these! We love cream cheese frosting, maple frosting, honey frosting, etc.

Spices- you can add your favorite warm fall-themed spices for these cupcakes like nutmeg, cloves, pumpkin spice, etc.

More fall recipes:

Pecan upside down cake- This pecan upside down cake is made with a moist and simple vanilla cake and topped with an easy caramel pecan topping.

Apple upside-down cake- This apple upside-down cake recipe is a must-have for fall. This apple upside-down cake features an incredibly moist cake that is loaded with cinnamon and nutmeg, topped with a caramelized apple topping.

Easy apple cake- This cake is fluffy, light, airy, moist, soft, and delicious. This apple cake contains only a few simple ingredients to make and takes under 20 minutes to prep.

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📖 Recipe

Sliced loaf of honey cake on a parchment paper.

Moist Honey Cake (Rosh Hashanah)

Rich and delish
This honey cake is moist, rich in flavor, and full of spices that will make your house smell like autumn. We make this cake every Rosh Hashanah, it's our favorite time of the year.
5 from 82 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Course Dessert
Cuisine Israeli
Servings 10 slices
Calories 258 kcal

Ingredients
 
 

  • 1 ¼ cups Flour
  • ½ cup Sugar
  • ½ cup vegetable oil
  • 2 Eggs
  • ½ cup Honey
  • ½ cup Tea
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ¼ teaspoon Kosher salt
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Nutmeg

Instructions
 

  • Preheat an oven to 160c (320f) and prepare a parchment paper-lined loaf pan.
  • In a separate large mixing bowl, add the eggs, sugar, oil, vanilla extract, and honey, and mix well with a whisk. Add the hot tea into the wet mixture and mix until combined.
  • In a separate medium mixing bowl, add the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix with a small whisk until combined.
  • Pour the dry ingredients into the wet ingredients mixture and carefully mix until just combined. (don’t overmix!)
  • Pour the batter into a parchment paper-lined loaf pan and bake in a 160c (320f) preheated oven for 40-45 minutes or until a toothpick comes out clean.
  • Drizzle honey on top of the cake right when it comes out of the oven. Smooth it out with a spoon.
  • let the cake cool for at least 30 minutes and serve!

Notes

Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Line your baking pan with parchment paper! This step helps the cake to release easily from the pan.
Before you start to make this recipe, measure and prepare your ingredients so the baking process will go smoothly and easily.

Nutrition

Calories: 258kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 33mgSodium: 169mgPotassium: 44mgFiber: 1gSugar: 24gVitamin A: 48IUVitamin C: 1mgCalcium: 34mgIron: 1mg
Keyword honey cake recipe, honey loaf cake, jewish honey cake, moist honey cake, rosh hashana honey cake
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Regina

    January 05, 2023 at 1:40 am

    This is just the best cake, dress up with cream or frosting and/or fruit, or just make your favourite cuppa and enjoy. Love it.

    Reply
  2. Sofi

    December 30, 2022 at 4:39 pm

    5 stars
    Loved it!!! Easy and Delicious!

    Reply
  3. Teresa. Krijgsman

    December 24, 2022 at 3:37 pm

    I made it with GF flour and its perfect. no other changes

    Reply
  4. Mark

    October 06, 2022 at 2:13 pm

    My first attempt baking a Honey Cake and I was thrilled with the results. Next time I probably will add some raisins and some sort of nuts.

    Reply
  5. Cal

    September 27, 2022 at 1:42 pm

    5 stars
    Delicious and moist. I kept spreading more and more layers of honey over the top after baking. My family really loved it.

    Reply
  6. Inessa

    September 26, 2022 at 12:01 am

    5 stars
    Great recipe! Thank you very much for posting it. Made it in mini loaf pans.
    Unfortunately, I didn't get that rich brown color as shown in picture.
    Thank you!

    Reply
  7. Genny Burgess

    September 24, 2022 at 11:38 pm

    Can I make this in small individual loaf pans? One pan with multiple small loaf sections?

    Reply
    • RichandDelish

      September 25, 2022 at 11:18 am

      Yes!

      Reply
    • Maeby

      September 25, 2022 at 10:24 pm

      320f was too low for me. I live in Colorado so it could just be the altitude. I did it on 320f for 70 minutes and it was still not cooked through so then I turned it up to 350f and cooked for another 10 minutes, turned out a little crispy on the edges but very good in the center. Not sure if this was a problem with altitude or a problem with the recipe.

      Reply
  8. Gila

    September 22, 2022 at 9:56 pm

    Can I double up this recipe to bake in 20x9 large cake tin or should I rather bake in four loaf tins

    Reply
    • RichandDelish

      September 23, 2022 at 2:48 pm

      Yes!

      Reply
      • Beverly Adler

        September 24, 2022 at 7:53 pm

        Recipe doesn’t indicate loaf pan size just says to use standard pan. I would like to know whether the 4x8 or 5”x9” is preferred.
        Thank you.
        Beverly

        Reply
        • RichandDelish

          September 25, 2022 at 11:20 am

          I used a 5x9 inch but both will work!

          Reply
  9. Fanny

    September 21, 2022 at 3:04 am

    I’m confused about the degree of baking. You note that the oven should be preheated to 320F and then you note that the cake should go into a 350F preheated oven.
    Which is it please? Would love to bake it tomorrow.
    Thank you and Shanna Tova!

    Reply
    • RichandDelish

      September 22, 2022 at 11:44 am

      Hi! I fixed it. You need to bake it in a 160c (320f) preheated oven. Enjoy, Shanna Tova!

      Reply
  10. Holly

    September 09, 2022 at 11:36 am

    5 stars
    Thank you for this simple yet divine recipe. I used earl grey tea for the batter. This cake was super moist, with just the right amount of sweetness.
    NB I used the metric measurements as Australian measuring cups differ from US.

    Reply
  11. Jonelle

    June 11, 2022 at 9:21 pm

    What kind of tea do you use?

    Reply
    • RichandDelish

      June 12, 2022 at 8:52 am

      Hi! I used black tea for this.

      Reply
      • Nicola

        June 18, 2022 at 10:42 am

        5 stars
        I've heard of this cake before and was intrigued by it and I've finally now been able to try it. I would like to say, this is one of the most moist and light cakes I've ever had. I couldn't wait for it to cool down completely and my first bite just disappeared in my mouth. So light and fluffy! I'm going to be making this over and over again. Would absolutely recommend!

        Reply
        • RichandDelish

          June 18, 2022 at 1:54 pm

          It is one of the lightest cakes, that's why I love it so much! Thank you for your review!

          Reply

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