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LifestyleRecipe for Honey Cake.

Recipe for Honey Cake.

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Last Updated on November 8, 2021

Honey Cake – A Traditional Favorite for Rosh Hashanah

Hebrew: עוגת דבש

honey cakeI like honey cake to be moist and remain so even a few days after baking (it should only last that long).  I love the smell that emanates from the oven during baking, and even more so, I love a slice of honey cake with my early morning coffee topped with a layer of soft butter.

For a more complex flavor, I add 5 ml of ground ginger and nutmeg. I’ve also used tea instead of coffee.  Make two, and freeze one for breaking the fast on Yom Kippur.

You’ll need

  • 2 Tbsp. instant coffee dissolved into 3/4 cup hot water
  • 3 Tbsp. oil
  • 3 eggs
  • 1 cup apple sauce
  • 3/4 cup brown sugar
  • 3/4 cup honey (can substitute golden syrup if available, or silan – date syrup)
  • 2 1/4 cups flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp. cinnamon


  1. Spray a 9×13 inch baking pan with non-stick cooking spray.
  2. Preheat oven to 325 F (160 C).
  3. Dissolve coffee into water. Set aside to cool. If you are using tea use one tea bag steeped in hot water and allowed to cool.
  4. Using an electric mixer, mix oil, eggs, applesauce, brown sugar and honey.
  5. In a separate bowl, combine flour, baking powder, baking soda and cinnamon.
  6. Alternating, add flour mixture and coffee to the egg mixture in the bowl.
  7. Mix well.
  8. Bake, uncovered, for 20-25 minutes, or until a toothpick or knife inserted in the middle of the cake comes out clean.
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