This moist honey cake, the traditional dessert for Rosh Hashanah (the Jewish New Year), is packed with warm Autumn flavors, plus an apple cider glaze and chopped pecans add the finishing touch. Great for breakfast or with afternoon tea, you'll want to give this delicious Fall tea loaf a try!
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Why this recipe works
- Honey cake is an easy quick bread recipe to make
- The flavor is sweet and redolent with warm Fall spices, while the texture is soft and moist with chopped pecans adding crunch
- An apple cider glaze and finely chopped pecans add the finishing touch
- Perfect to serve at Rosh Hashanah or for breakfast or with afternoon tea
You know it's Fall when you start seeing the words "Pumpkin Spice" applied to almost any foods imaginable. I love Autumn recipes that feature the warm spices of cinnamon, nutmeg, and cloves (a lovely combo, typically found in bourbon).
In the Jewish tradition, this is also the time of year when we celebrate Rosh Hashanah, the Jewish New Year. Food is an obvious way to celebrate a holiday, and we Jews have a slew of traditional foods to serve at our Rosh Hashanah gatherings (don't ask me how many a "slew" is...). Challah is usually served, shaped round to represent the unending cycle of time.
Customarily, dishes that are sweet (both entrées and desserts) are served at Rosh Hashanah, culinarily symbolizing the wish for a sweet New Year. Apples and honey are the traditional symbolic foods for Rosh Hashanah, so dishes that feature one or both of those ingredients, like Honey Cookies and Apples and Honey Babka, are served.
The combination of the honey cake with chunky cinnamon apples and finely chopped pecans produces a flavor that is sweet, bold, and nutty. The jam adds that extra oomph to take it beyond the ordinary...it's truly the best honey cake recipe I've ever made.
This recipe doubles easily so you'll have one for you and one to give as a gift. Or one for now, and one for later.
This honey cake is a wonderful finish to a festive Rosh Hashanah meal, or really any meal for that matter, and it's also wonderful served at breakfast with coffee or as a tea loaf with afternoon tea.
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This looks so yummy. Just what I need for this year’s festivities.
- Leslie
Honey Cake is traditional at Rosh Hashanah
A traditional and popular choice for Rosh Hashanah dessert is Honey Cake. Unfortunately, it has a reputation like that of the Christmas fruit cake, i.e. something usually made but not always made well.
My go-to Jewish honey cake recipe, that I've been making since 1993, is nothing like that. This moist honey cake recipe is sweet without being cloying, and studded with pecans for some texture. It's definitely not the dry, tasteless honey cake recipes to which I've sometimes been subjected.
Recipe Ingredients
You'll need the following ingredients to make this honey cake recipe:
Ingredient Notes
This quick and easy honey cake recipe is quite simple to make since it's considered a quick bread recipe, like pumpkin bread (another Fall favorite!).
Honey: Since honey is featured in this recipe, its taste will shine through. Use your favorite type of honey - either regular or raw honey. Check the FAQs below for a discussion of the difference between regular and raw honey.
Espresso powder: One ingredient that might surprise you is espresso powder. It is included to provide a counterpoint to the honey, bringing depth and balance to the cake.
Spices: The warm Autumn baking spices of cinnamon, ginger, nutmeg, and cloves provide a spicy undertone to both the honey cake and the topping
Apple cider jam: I've improved on the original recipe by topping my honey cake with apple cider jam. It's made with apples, apple cider, and all the warm baking spices that epitomize Fall baking. If that's not available, try using another apple jelly or preserves, or apple butter. Otherwise, apricot jam will work as well.
Pecans: Included for additional texture in the cake and the topping, but they can be omitted if you prefer. They're also in the topping for even more crunch.
See the recipe card for a full list of ingredients and measurements.
What kind of honey is best for baking?
Since raw honey will generally be more strongly flavored than processed honey, you'll notice those floral notes more in baked goods. Just be aware that raw honey has a lower moisture content than processed honey, so baked goods can brown more quickly. You'll want to compensate for this by lowering the oven temperature 25˚F (4˚C).
How to make honey cake
Step 1: Prepare the pecans and espresso
Start by coarsely chopping the pecans. Take ¼ cup (30 grams) of them and, after chopping them finely, set aside for topping (photo 1). Dissolve the espresso powder in the hot water, then let it cool to room temperature.
Step 2: Make the batter
As with all quick bread recipes, next it's simply mixing the dry and wet ingredients separately, then mixing them together.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves (photo 2).
In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a hand mixer, beat the eggs lightly on low speed. Add the sugar and honey to the eggs and beat on medium speed until the mixture is very smooth and lightened in color. Gradually add the oil and beat until blended (photo 3).
Mix in the flour mixture and espresso in 2 batches with the mixer on low (photo 4). Don't over-mix the batter, just stir until just combined.
Stir in the remaining coarsely chopped pecans (photo 5).
Step 3: Bake the cake
Pour the batter into a standard loaf pan that's been well sprayed with baking spray and lined with parchment paper (leave an overhang over the long sides).
Bake at 325˚F for 50 to 55 minutes, or until cake tester inserted in cake comes out clean (photo 6).
Cool the cake in the pan for 15 minutes, then lift out of the pan onto a wire rack using the parchment paper as a sling. Remove the parchment paper, and allow the cake to cool completely.
Step 4: Glaze the honey cake
After the cake has cooled, warm the jam in a microwave safe dish on HIGH for 30 seconds. Spread the jam onto the cooled cake, allowing it to drip off the sides (you can place a paper towel under the cooling rack to catch the drips). Sprinkle the reserved finely chopped pecans over the top of the cake (photo 7).
Storage and make-ahead instructions
Storage instructions: This cake can be kept in an airtight container on the counter at room temperature for 2 to 3 days or in the refrigerator for up to 5 days. If it is refrigerated, bring the cake to room temperature before serving for best flavor. For longer storage, freeze wrapped with plastic wrap and sealed in an airtight bag.
Make-ahead instructions: This cake tastes even better when it's made one or two days ahead, but you can also serve it the same day it's baked.
Questions asked and answered
Here are some questions you might have...
At Rosh Hashanah (translated from Hebrew to "head of the year"), Jews wish others to have a happy and sweet new year ("Shana Tovah U'metukah"). Customarily, dishes that are sweet (both entrées and desserts) are served at Rosh Hashanah, culinarily symbolizing the wish for a sweet New Year. Roast chicken with apples and almonds is one example of a sweet, savory entrée, while the ubiquitous brisket usually makes an appearance at the holiday table.
Apples and honey are the traditional symbolic foods for Rosh Hashanah, so desserts that feature one or both of those ingredients are usually on the dessert tray. It is customary to eat apple slices dipped in honey on the holiday. Honey cake is another way of using food to bring sweetness to the beginning of the year.
And don't forget to make a round challah for the Rosh Hashanah meal, which symbolizes the cyclical nature of time passing!
The jars of honey you see on grocery shelves have usually undergone processing, usually filtering and pasteurization to remove pollen and other impurities as well as kill any yeast or bacteria present. Processing makes for a more fluid honey and delays crystallization. However, the flavor might be milder since the floral notes from the pollen are removed.
Raw honey can be described as being direct from the hive - it generally is only strained before being packaged (that is, not heavily filtered or pasteurized). It can contain many beneficial nutrients and antioxidants that aren't present in processed honey, and will have a more complex flavor profile from the pollens and nectar from the plants the bees visited. Raw honey is more prone to crystallize due to the presence of pollen and other particles, but still can be safely used. Gentle warming should re-liquify crystallized honey.
I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L’chaim! Cheers!
- Tammy
More bundt and loaf cake recipes to try
Recipe
Honey Cake with Apple Cider Jam
Equipment
Ingredients
For the cake
- ¾ cup pecans, coarsely chopped, divided, see Recipe Notes
- 1½ teaspoon espresso powder
- 6 tablespoons water, hot
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 large eggs, at room temperature
- ½ cup granulated sugar
- ½ cup honey, see Recipe Notes
- ⅓ cup canola oil
For the topping
- ½ cup apple cider jam, or enough to cover the top cake when warmed, see Recipe Notes
Instructions
- Preheat oven to 325 °F. Spray a standard loaf pan with baking spray and line with parchment paper, leaving an overhang on the two long sides.
- Take ¼ cup (30 grams) of the pecans and chop them finely. Set aside for topping.
- Make the cake: Dissolve the espresso powder in the hot water, then let it cool to room temperature.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), beat the eggs lightly on low speed. Add the sugar and honey to the eggs and beat on medium speed until the mixture is very smooth and lightened in color. Gradually add the canola oil and beat until blended.
- Mix in the flour mixture and espresso in 2 batches with the mixer on low. Stir in the remaining coarsely chopped pecans.
- Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until cake tester inserted in cake comes out clean.
- Cool the cake in the pan for 15 minutes, then lift out of the pan onto a wire rack using the parchment paper as a sling. Remove the parchment paper, and allow the cake to cool completely.
- Make the topping: After the cake has cooled, warm the jam in a microwave safe dish on HIGH for 30 seconds.
- Spread the jam onto the cooled cake, allowing it to drip off the sides (you can place a paper towel under the cooling rack to catch the drips). Sprinkle the reserved finely chopped pecans over the top of the cake. Serve & enjoy!
- Storage instructions: This cake can be kept in an airtight container on the counter at room temperature for 2 to 3 days or in the refrigerator for up to 5 days. If it is refrigerated, bring the cake to room temperature before serving for best flavor. For longer storage, freeze wrapped with plastic wrap and sealed in an airtight bag.
- Make-ahead instructions: This cake tastes even better when it's made one or two days ahead, but you can also serve it the same day it's baked.
Leslie says
This looks so yummy. Just what I need for this year’s festivities.
Dianne Sanders says
Love your site and your recipes YUM , will try this one?
Tammy says
Thanks, Dianne! Let me know how it goes 😉