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–+ servings
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 217 votes
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Prep Time 10 minutes
Cook Time 45 minutes
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
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