homemade honey cake sliced at Rosh Hashanah dinner
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Homemade Honey Cake

A delicious, time-tested Honey Cake, topped with pecans and Apple Cider jam, makes for a sweet New Year
From the Los Angeles Times Food section, September 9, 1993
Prep Time15 mins
Cook Time1 hr
Cooling Time1 hr
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: Jewish
Keyword: Cake, Honey Cake, Jewish New Year, Quick Breads, Rosh Hashanah
Servings: 16 slices
Calories: 175kcal
Author: Tammy Spencer, Scotch & Scones

Special Equipment

Ingredients

  • 1-1/2 tsp instant coffee granules
  • 6 Tbsp hot water
  • 1-1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg, it just belongs
  • dash ground cloves
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup honey
  • 1/3 cup canola oil
  • 1/2 cup pecans, coarsely chopped
  • 1/2 cup Apple Cider Jam, or enough to cover the top cake when warmed
  • 1/4 cup pecans, finely chopped (for topping)

Procedure

  • Preheat oven to 325°F. Lightly grease a standard loaf pan and line with greased parchment paper. (Note, I use a baker's spray and a non-stick loaf pan, no parchment paper needed)
  • Dissolve instant coffee in cup with hot water. Let cool.
  • Sift flour with baking powder, baking soda, cinnamon, ginger, (nutmeg, if you follow my lead), and cloves
  • Beat eggs lightly. Add sugar and honey and beat until mixture is very smooth and lightened in color. Gradually add oil and beat until blended.
  • Using a wooden spoon, stir in flour mixture alternately with coffee mixture, each in 2 batches. (Note: I just did this mixing in my stand mixture on low speed. Why not?). Stir in coarsely chopped pecans.
  • Pour batter into prepared pan and bake 50 to 55 minutes, or until cake tester inserted in cake comes out clean. Cool in pan for 15 minutes, then turn out onto rack and carefully peel off paper (if using). Cool cake completely.
  • After the cake has cooled, warm the jam on in a small saucepan on low heat until loose and runny. Drizzle the jam onto the cooled cake, allowing it to drip off the sides (I placed a paper towel under my cooling rack to catch the drips). Sprinkle on the finely chopped pecans. Serve & enjoy!

Recipe Notes

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