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Honey Cake for Rosh Hashanah


Here's to a sticky-sweet new year!

My grandmother made honey cake in a pan lined with waxed paper. Each square had a whole candied almond in it and woe to the parent who tried to cut a piece between those prized almonds.

Preparation Time: 15 minutes
Baking Time: 60-75 minutes


1 cup very strong coffee ( I use decaf)
1-3/4 cups honey
4 extra large eggs
4 tbsp. canola oil
1-1/4 cups packed dark brown sugar
3-1/2 cups unbleached flour
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1 cup whole or half candied or plain almonds
1 cup raisins

Preheat oven to 300 degrees. Grease and flour 2 9×5 inch loaf pans or one 9×13 pan. Set aside.

In a saucepan, combine the honey and coffee and bring to a boil. Cool and set aside.

In a large mixing bowl, blend the eggs, brown sugar and oil. Do not over beat.

Sift the flour, baking powder and baking soda and spices together. Stir the flour and honey into the eggs alternating and ending with the liquid. Stir in the raisins. Blend well. Pour into the prepared pans and place the almonds over the cake. Bake for 60-70 minutes, or until the cake springs back. Let sit overnight before serving.

Reprinted with permission from Jewish Family & Life!

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