Aunt Rose's Honeycake
Submitted by bedard
A dense, moist Jewish honey cake rich with cinnamon, cloves, cocoa, and golden raisins. This Rosh Hashanah staple bakes into a fragrant loaf that symbolizes a sweet new year.
YIELD
1 tube or 2 loaf cakesPREP
25 minCOOK
1 hrsREADY
1 hrsHoney cake is the heart of the Rosh Hashanah table, and Aunt Rose’s recipe delivers the real thing.
Three eggs beaten with sugar and a full cup of honey create a batter so fragrant you’ll want to eat it raw.
Cinnamon, cloves, and a surprise addition of cocoa powder give this cake a dark, complex depth that goes way beyond basic sweetness.
Golden raisins and walnuts add texture and richness, while boiling water stirred in at the end makes the crumb incredibly moist.
Variations
- Replace walnuts with almonds or pecans for a different nutty dimension
- Add a tablespoon of instant coffee to the boiling water for a mocha undertone
- Bake in mini loaf pans for individual Rosh Hashanah gifts
Chef Tips
- Oil the pan generously; honey cake loves to stick
- The cake tastes even better the next day once the honey flavor fully develops
- Wrap tightly and store at room temperature for up to a week
Ingredients
Directions
In a heat-resistant measuring cup that will hold more than 1 cup, put 1 heaping teaspoon each of nutmeg, allspice, cinnamon and cloves.
Add cocoa and enough boiling water to make just over a full cup.
Set aside.
Sift flour, baking soda, and salt.
Beat eggs in mixer.
Add sugar, honey, and oil and beat well.
Add spice mixture to egg batter alternately with flour mixture.
Put in greased tubepan or 2 loaf pans.
Top with raisins and nuts which have been slightly covered with flour.
Cover these lightly with some of the batter and bake it at 325℉ (160℃) for1 hour or more until cake tests done.
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