Decadent Rosh Hashana Honey Spice Cake
This Decadent Rosh Hashana Honey Spice Cake is a cherished recipe passed down from my rebbetzin. After a previous year's cake mishap, this recipe quickly became my go-to for the Jewish New Year. Tasting her beautifully spiced honey cake at a break-the-fast meal inspired me to perfect my own version. With a blend of warm spices and rich ingredients, this cake offers a delightful harmony of flavors that intensifies with time. It’s perfect for Rosh Hashana celebrations but is so scrumptious that I bake it throughout the year. The cake’s moist texture, enhanced by honey and oil, coupled with optional whiskey, creates a memorable dessert. Ideal for sharing with family and friends, this cake can be made in advance, getting even better after a day or two, making it one of those rare desserts that improves with age. And for a fun fact, use a bundt pan as the original design was commissioned by Hadassah from NordicWare!
N/A
Servings
600
Calories
19
Ingredients
Ingredients
baking powder
1 tablespoon
baking soda
1 teaspoon
flour
3 1/2 cups
salt
1/2 teaspoon
allspice
1/2 teaspoon
ginger
1/2 teaspoon
cinnamon
4 teaspoons
clove
1/2 teaspoon
nutmeg
1/2 teaspoon
whiskey
1/4 cup (optional)
eggs
3 (slightly beaten)
sugar
1 1/2 cups
brown sugar
1/2 cup
honey
1 cup
oil
1 cup
vanilla extract
1 teaspoon
strong black tea or coffee
1 cup
orange juice
1/2 cup (can be bottled or fresh-squeezed)
orange zest
1 (optional)
Instructions
1
Preheat your oven to 350°F (reduce to 325°F if using dark or non-stick pans).
2
Prepare a 10-inch bundt pan, tube pan, or three 8-inch x 4½-inch loaf pans by greasing and flouring the bottoms. To ensure easy release, consider lining the bottoms with parchment paper.
3
In a large mixing bowl or the bowl of your stand mixer, combine all dry ingredients: flour, baking powder, baking soda, salt, allspice, ginger, cinnamon, clove, and nutmeg. Whisk until evenly mixed.
4
Add in the slightly beaten eggs, sugars, honey, oil, vanilla extract, strong black tea (or coffee), orange juice, and whiskey (if using). Mix on low speed until well combined, scraping down the sides if necessary.
5
Carefully pour the batter into your prepared pans, filling them no more than two-thirds full to prevent overflow.
6
Gently tap the pans against the counter to release any air bubbles trapped in the batter.
7
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
8
Allow the cake to cool in the pan for at least 15 minutes before inverting it onto a wire rack to cool completely.
9
Once cooled, wrap the cake tightly in wax paper, followed by foil, to preserve moisture. For best flavor, allow the cake to sit for at least one day, but up to three days is ideal. Enjoy!
Nutrition Information
20g
Fat
112g
Carbs
8g
Protein
65g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the origin of the Decadent Rosh Hashana Honey Spice Cake recipe?
This cake is a cherished recipe passed down from the author's rebbetzin and was inspired by a beautifully spiced honey cake served at a break-the-fast meal.
Why is a bundt pan recommended for this honey cake?
The recipe suggests a bundt pan because the original design was commissioned by Hadassah from NordicWare.
What temperature should I preheat my oven to?
Preheat your oven to 350°F, or 325°F if you are using dark or non-stick pans.
What types of pans can I use for this recipe?
You can use a 10-inch bundt pan, a tube pan, or three 8-inch x 4.5-inch loaf pans.
How do I prevent the cake from sticking to the pan?
Grease and flour the bottoms of the pans, and consider lining the bottoms with parchment paper for easy release.
What are the dry ingredients used in this spice cake?
The dry ingredients include 3.5 cups of flour, baking powder, baking soda, salt, allspice, ginger, cinnamon, clove, and nutmeg.
Can I use coffee instead of tea in this recipe?
Yes, you can use 1 cup of either strong black tea or strong coffee.
Is the whiskey mandatory in this recipe?
No, the 1/4 cup of whiskey is listed as an optional ingredient.
What kind of orange juice should I use?
You can use 1/2 cup of either bottled or fresh-squeezed orange juice.
How should I prepare the eggs for the batter?
The three eggs should be slightly beaten before being added to the mixture.
What types of sugar are included in this cake?
The recipe uses 1.5 cups of white sugar and 1/2 cup of brown sugar.
How much honey is required for the recipe?
The recipe requires 1 cup of honey.
How do I combine the ingredients?
Whisk the dry ingredients first, then add the wet ingredients and mix on low speed until well combined, scraping down the sides as necessary.
How full should the baking pans be?
Fill the pans no more than two-thirds full to prevent the batter from overflowing during baking.
How do I remove air bubbles from the batter before baking?
Gently tap the filled pans against the counter to release any trapped air bubbles.
How long does the cake need to bake?
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
How long should the cake cool before being removed from the pan?
Allow the cake to cool in the pan for at least 15 minutes before inverting it onto a wire rack.
What is the best way to store the cake to keep it moist?
Once cooled, wrap the cake tightly in wax paper followed by a layer of foil.
Does this honey cake taste better if made in advance?
Yes, for the best flavor, allow the cake to sit for at least one day; it is ideal after two to three days.
How many calories are in a serving of this cake?
The cake contains approximately 600 calories per serving.
What is the fat content of this cake?
The cake has 20g of fat per serving.
How many carbohydrates are in a serving?
There are 112g of carbohydrates per serving.
How much sugar is in the Decadent Rosh Hashana Honey Spice Cake?
Each serving contains 65g of sugar.
How much protein is in the cake?
The cake provides 8g of protein per serving.
Is orange zest required for this recipe?
Orange zest from one orange is listed as an optional ingredient.
How many ingredients are in this recipe in total?
There are 19 total ingredients used in this recipe.
Can I bake this cake for occasions other than Rosh Hashana?
Yes, although it is ideal for Rosh Hashana, it is scrumptious enough to bake throughout the year.
What spices give the cake its warm flavor?
The warm flavor comes from a blend of allspice, ginger, cinnamon, clove, and nutmeg.
What is the primary fat source in this recipe?
The recipe uses 1 cup of oil as the primary fat source.
What makes the texture of this cake moist?
The moist texture is achieved through the combination of honey and oil.