This moist Rosh Hashanah honey cake is warmly spiced, studded with pecans, and topped with a glossy layer of apple cider jam. It's an easy, make-ahead loaf that stays tender for days - no dry, disappointing honey cake here! Serve it for the Jewish New Year, breakfast, or afternoon tea whenever you're craving those cozy fall flavors!
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Quick Recipe Summary ✨
Rosh Hashanah Honey Cake: A moist, warmly spiced honey loaf topped with apple cider jam and finely chopped pecans.
Easy seasonal finish: Warming the jam transforms it into a glossy apple topping without the fuss of making a separate glaze. Apple jelly, preserves, or apple butter can be substituted if needed.
Active Time: About 20 minutes • Bake Time: 50 to 55 minutes • Cooling Time: About 1 hour • Total Time: About 2 hours 20 minutes
Difficulty Level: ⭐⭐ Easy. A straightforward quick bread batter with a simple warmed jam topping.
Yield: 1 standard loaf, about 16 slices • Freezer-friendly:
Up to 3 months (without the topping) • Make-ahead: Best made 1 to 2 days before serving.
👉 Follow the detailed instructions and troubleshooting tips below for a tender, warmly spiced honey cake with a glossy apple cider jam topping.
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Why this recipe works
- Espresso balances the sweetness and gives the honey flavor more depth
- Oil keeps the crumb soft, even after the cake has been refrigerated
- Mixing only until combined prevents a heavy or rubbery loaf
- Pecans bring a welcome little crunch to all that soft, sticky goodness
- The flavor improves as the cake rests, making holiday prep that much easier
You know it's fall when pumpkin spice starts appearing in almost everything imaginable. I love autumn recipes that feature the warm spices of cinnamon, nutmeg, and cloves (a lovely combo, typically found in bourbon).
Fall also brings Rosh Hashanah, the Jewish New Year. Apples and honey traditionally symbolize the wish for a sweet new year, while a round challah represents the continuing cycle of time.
One traditional and popular choice for Rosh Hashanah is Honey Cake. Unfortunately, it has a reputation like that of the Christmas fruit cake - 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.
This is a traditional-style honey loaf, not an apple-filled Bundt cake or apple butter baked into the batter. And unlike apple honey cakes with fruit folded into the batter, this version gets its apple flavor from a glossy layer of apple cider jam spread over the cooled loaf.
The combination of warmly spiced honey cake, glossy apple cider jam, and chopped pecans produces a flavor that's sweet, bold, and nutty. The jam adds a bright apple note that takes this loaf beyond an ordinary honey cake.
The result is a warmly spiced, sweet-tart honey cake that's lovely after a Rosh Hashanah meal, or with coffee the next morning!
⭐⭐⭐⭐⭐
This looks so yummy. Just what I need for this year's festivities.
- Leslie
Recipe Ingredients
You'll need the following ingredients to make this honey cake recipe:
Ingredient Notes
This honey cake contains no dairy ingredients, so it's considered pareve, that is, appropriate for meals featuring meat. Just make sure that any store-bought products used are labelled pareve (or not labelled as dairy) if that is important for your meal planning.
Honey: Its flavor comes through clearly, so choose a honey you enjoy. Regular or raw honey will both work.
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 without the cake tasting like coffee.
Canola oil: Oil keeps the cake soft for day. If you prefer, another neutral-flavored oil can be substituted.
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 warm baking spices.
This concentrated apple spread gives the finished cake a sweet-tart cider flavor and glossy finish. Apple jelly is the closest smooth substitute; apple preserves add more texture, while apple butter creates a softer, less shiny topping. Apricot jam will also work in a pinch.
Pecans: Included to add crunch to both the cake and topping. Omit them for a nut-free loaf.
See the recipe card for a full list of ingredients and measurements.
How to make honey cake
This honey cake recipe is made like a quick bread (think Pumpkin Bread): Combine the dry and wet ingredients separately, mix them together just until incorporated, then bake the batter in a loaf pan. Once the cake has cooled, spread warmed apple cider jam over the top and finish it with chopped pecans.
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.
Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves (photo 2).
Beat the eggs lightly, then 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 or with a few moist crumbs (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.
What size loaf pan should I use?
I make this recipe in a 9- × 5-inch loaf pan (considered standard sizing). If you bake it in an 8½- × 4½-inch loaf pan, the loaf will be taller and may need 5 to 10 additional minutes in the oven. Start checking for doneness at the original bake time, then continue baking until a cake tester inserted in the center comes out clean or with just a few moist crumbs.
Step 4: Top 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.
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.
For longer storage, freeze the cake (without the jam topping), wrapped with plastic wrap and sealed in an airtight bag, for up to 3 months. Thaw the cake overnight in the refrigerator, then bring to room temperature. Add the apple cider jam and pecans after the cake has returned to room temperature, several hours before serving.
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.
Troubleshooting guide
Here are some issues you might encounter when making honey cake for Rosh Hashanah:
- Cake is dry: Check it at 50 minutes and remove it when a tester has only a few moist crumbs. Overbaking is honey cake's arch-nemesis.
- Cake sank in the center: Make sure the baking powder and baking soda are fresh, and avoid opening the oven too early.
- Crumb is dense or rubbery: Mix the flour into the wet ingredients only until no dry streaks remain.
- Top is browning too quickly: Loosely tent the loaf with foil during the final 10 to 15 minutes.
- Cake sticks to the pan: Spray the pan well with baking spray and leave enough parchment overhang to lift the cooled loaf out.
- Jam slides off: Let the cake cool completely, then warm the jam just enough to make it spreadable, not piping hot and runny.
- Jam is too thick: Stir in a teaspoon or two of apple cider or water before spreading.
- Pecans won't stay put: Sprinkle them over the jam while it is still warm and tacky.
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 (it's customary to eat apple slices dipped in honey on the holiday), so desserts that feature one or both of those ingredients are usually on the dessert tray, like Honey Cookies and Apples and Honey Babka. 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!
Yes. Raw or processed honey will both work in this cake, so use one whose flavor you enjoy. Gently warm crystallized honey until fluid before measuring and mixing it into the batter.
Raw honey may have a stronger floral flavor than processed honey and can make the cake appear darker. Begin checking the loaf a few minutes early if it is browning quickly.
No. The small amount of espresso is there to balance the honey's sweetness and deepen the warm spice flavors, not make the loaf taste like coffee. You're more likely to notice a fuller honey flavor than a distinct espresso flavor.
Sure! The loaf is fully baked and flavorful on its own, so the jam topping is optional. Leaving it off gives you a more traditional honey loaf and also makes the cake easier to wrap, freeze, or serve for breakfast.
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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
Rosh Hashanah 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 hot water
- 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 apple cider jam 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 pecans and chop them finely. Set aside for topping.
- Make the cake: Dissolve 1½ teaspoon espresso powder in 6 tablespoons hot water, then let it cool to room temperature.
- In a medium bowl, whisk together 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, and ⅛ teaspoon ground cloves.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), beat 2 large eggs lightly on low speed. Add ½ cup granulated sugar and ½ cup honey to the eggs and beat on medium speed until the mixture is very smooth and lightened in color. Gradually add ⅓ cup canola oil and beat until blended.
- Mix in the flour mixture and espresso in 2 batches with the mixer on low. Stir in the ½ cup pecans (coarsely chopped).
- Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a cake tester inserted in cake comes out clean or with a few moist crumbs.
- 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 apple cider jam topping: After the cake has cooled, warm ½ cup apple cider 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.
- 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.For longer storage, freeze the cake (without the jam topping), wrapped with plastic wrap and sealed in an airtight bag, for up to 3 months. Thaw the cake overnight in the refrigerator, then bring to room temperature. Add the apple cider jam and pecans after the cake has returned to room temperature, several hours before serving.
- 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.
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 😉