This traditional Rosh Hashana honey cake can be made in a variety of pans: a bundt pan, three large loaf pans, two 9-inch cake pans, or in a 9×13-inch rectangular pan. In any shape, it’s a sweet start to the Jewish New Year! Adapted from AllRecipes.
For the cake:
3 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
3/4 cup white sugar
4 tablespoons vegetable oil
2 cups honey
1/2 cup strong brewed coffee
1/2 cup almonds (optional)
1/2 cup raisins (optional)
For the topping:
1 1/2 cups honey
Two packets True Lemon
1/2 cup water
Slivered almonds (optional)
To make cake:
- Preheat oven to 325 degrees F.
- Sift together the flour, salt, baking powder, baking soda, cinnamon, and allspice.
- In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes.
- Beat in the oil, honey, and coffee. Stir flour mixture into egg mixture.
- If adding almonds and raisins (optional): chop the almonds coarsely and mix together with raisins. Stir into batter.
- Oil the two pans and line the bottom with waxed paper. Oil again. Fill each pan with batter to within 1 to 1 1/4 inches from the top.
- Bake for 65 to 75 minutes until cake tests done. Do not over-bake. Invert and let cool before removing from pan.
To make topping:
- Boil together 1 1/2 cups honey, True Lemon, and water.
- When glaze reaches a thick consistency, remove from heat.
- Drizzle over cooled cake. Sprinkle with almond slivers, if desired.