Traditional Honey Cake

Honey cake is known, at least in my family, as a polarizing symbol for the Jewish New Year. Most people don’t like the taste but it’s essential for everyone to take a bite in embrace of a sweet and healthy new year ahead.

What is enjoyable is how easy it is to make this moist and flavorful cake, yet it remains free of dairy for anyone who might be intolerant or allergic. And, the batter can literally be made in a single bowl!

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Rebecca

Honey Cake

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 10

Course: Dessert

Cuisine: Jewish, Kosher

Calories: 12

Ingredients Method

Ingredients

  

• 3.5 c AP flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 4 tsp cinnamon
• 1/2 tsp nutmeg
• 1 c olive oil
• 1 c honey
• 1.5 c cane sugar
• 0.5 c brown sugar
• 1 tsp vanilla extract
• 1 c coffee or tea
• 0.5 c orange juice
• 2-3 eggs

Method

 

1. Prepare: Preheat your oven to 350 and place parchment in your ceramic pan or opt for disposable aluminum loaf pans.
2. Begin Mixing: Whisk together your eggs, sugar, oil, vanilla extract and honey. Add in the tea (while hot) and mix.
3. Mix Separately: In another bowl, mix your dry ingredients together. Slowly pour the dry ingredients into the wet mixture.
4. Pour Batter: Bake in your oven for about 40-45 minutes or until a toothpick comes out clean.