Best Honey Cake For Rosh Hashana Recipes

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MOIST HOLIDAY HONEYCAKE



Moist Holiday Honeycake image

Spiced fragrant honey cake is a tradition on Rosh Hashanah (the Jewish New Year, which generally falls in September). Unfortunately, most honey cakes turn out to be dry, brick-like things, inedible except with a hot beverage. Some call honey cake the fruitcake of the Jewish people. BUT NOT THIS ONE! This cake is genuinely moist and yummy. It will serve about 12 guests at a holiday meal, but I promise that your family will chisel away at it until it's gone before the morning comes.

Provided by Amybobamy

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h40m

Yield 12

Number Of Ingredients 17

cooking spray
3 ½ cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
4 teaspoons ground cinnamon
1 teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup canola oil
1 cup honey
1 ½ cups white sugar
½ cup brown sugar
3 eggs
1 teaspoon vanilla extract
1 cup strong brewed coffee (decaf is fine)
½ cup orange juice
¼ cup whiskey

Steps:

  • Place an oven shelf in an upper position in oven, and preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt® pan) with cooking spray.
  • In a bowl, whisk together the unbleached flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together the canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated. Pour the batter into the prepared pan.
  • Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning the cake out onto a serving platter.

Nutrition Facts : Calories 554.5 calories, Carbohydrate 87.3 g, Cholesterol 46.5 mg, Fat 20.4 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 308.7 mg, Sugar 58.1 g

HONEY CAKE FOR ROSH HASHANA



Honey Cake for Rosh Hashana image

I have been baking this honey cake for Rosh Hashana forever and ever. In fact, this is the 21st year I'm using the recipe. It makes a moist, dense honey cake.

Provided by Mirj2338

Categories     Dessert

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 12

4 eggs
3/4 cup sugar
1 cup honey (about 12 ounces)
1/3 cup oil (not olive, use soy or canola)
3 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
3 teaspoons instant coffee
1 cup hot water

Steps:

  • Preheat the oven to 325 degrees F.
  • Get a baking pan with a 7 cup capacity.
  • Grease lightly and set it aside.
  • Prepare a strong cup of coffee with the hot water and the instant coffee.
  • Cool.
  • Separate the eggs.
  • Put the yolks into a big mixing bowl and the whites into a medium one.
  • Beat the yolks with the sugar until creamy.
  • Add the oil, then the honey, beating after each addition.
  • Beat until the mixture is totally smooth and creamy.
  • Sift the flour and measure off 3 cups.
  • Combine the flour with the salt, baking powder, baking soda and the spices.
  • Add the dry ingredients to the wet mixture alternately with the coffee, stirring with a spatula or a wooden spoon.
  • Do NOT use and electric mixer for this one.
  • Stir only until all the ingredients are well blended, do not overmix.
  • Clean and dry the mixer beaters.
  • Whip the egg whites until they are stiff and can hold their shape.
  • Add one third of the beaten whites at a time to the batter.
  • Fold in gently until the batter is smooth.
  • Don't overbeat the whites or you will end up with little islands of egg white that will never be blended into the batter.
  • Pour the batter into the greased pan and bake in the preheated oven for about 80 to 90 minutes.
  • The cake is done when a toothpick comes out dry and clean.
  • This cake keeps really well.
  • In fact, it gets better with a little aging, so bake it several days ahead.

Nutrition Facts : Calories 246, Fat 6, SaturatedFat 1, Cholesterol 52.9, Sodium 216.2, Carbohydrate 45.2, Fiber 0.7, Sugar 26.9, Protein 4.1

MOIST ROSH HASHANA (NEW YEAR) HONEY CAKE



Moist Rosh Hashana (New Year) Honey Cake image

My rebbetzin gave me this recipe a few years ago. I had a disastrous Rosh Hashana in the honey cake department, went to a break-the-fast at her place, and she had this AMAZING cake. I've made it every year since and make it in the off-season, too. This is one of those cakes that gets better as it ages, so if you want to make it a day or even two ahead, it'll actually taste better. She says it's based upon a recipe in Marcy Goldman's cake in A Treasury of Jewish Holiday Baking, but that thing's out of print. I did find a copy of it, purchased it for the recipe, and found that it was.. lacking.. in the spice department. I haven't put in the optional whiskey to date, but I believe it's more traditional to use it. I've just never had it around. I also like using bundt pans for this. Did you know Hadassah asked NordicWare to make the original bundt pan?

Provided by Im cookin

Categories     Dessert

Time 1h

Yield 1 cake, 4-6 serving(s)

Number Of Ingredients 19

1 tablespoon baking powder
1 teaspoon baking soda
3 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon ginger
4 teaspoons cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/4 cup whiskey (optional)
3 eggs, slightly beaten
1 1/2 cups sugar
1/2 cup brown sugar
1 cup honey (I usually go with wild clover, but whatever's available, go for the thickest honey)
1 cup oil
1 teaspoon vanilla extract
1 cup black tea, strong (I've used Earl Grey each time) or 1 cup coffee
1/2 cup orange juice (bottled or fresh-squeezed is fine, but fresh-squeezed has worked best for me)
1 orange, zest (optional)

Steps:

  • Preheat oven to 350°F If you're using black or dark-colored pans, reduce to 325°F.
  • Prepare a 10 inch bundt pan, or tube pan, or 3 8" x 41/2" loaf pans.
  • Grease and flour the bottoms of the pans - better yet, use baking parchment paper to line the bottoms of the pans: it makes getting your cake out in one piece easier!
  • Mix all the dry ingredients in a large bowl or the bowl of your electric mixer.
  • Add wet ingredients and mix until well combined.
  • Pour slowly into prepared pans to avoid bubbles.
  • Tap pans against counter to free any bubbles.
  • Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
  • Let the cake stand for at lease 15 minutes before you try and get it out of the pan.
  • Invert it on a wire rack and cool completely.
  • Wrap tightly in wax-paper, and then in foil to keep.
  • This is one of those cakes that gets better the longer you let it sit; if you can make it 3 days in advance, that's actually ideal. It is also delicious right away.

MAJESTIC AND MOIST NEW YEAR'S HONEY CAKE



Majestic and Moist New Year's Honey Cake image

This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.

Provided by Marcy Goldman

Categories     Cake     Mixer     Brunch     Dessert     Bake     Vegetarian     Rosh Hashanah/Yom Kippur     Fall     Kosher     Honey     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Soy Free

Yield Serves 8-10

Number Of Ingredients 19

3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 eggs
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup rye or whisky (see Note)
1/2 cup slivered or sliced almonds (optional)
Special Equipment
I like this cake best baked in a 9-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9-by-13-inch sheet pan, or three 8-by-4 1/2-inch loaf pans.

Steps:

  • Preheat the oven to 350°F. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky.
  • Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
  • Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
  • Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.

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