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    Home » Cakes & Sweet Rolls

    Published Sep 22, 2017 · Updated Sep 20, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Honey Cake with Apple Cider Jam

    Jump to Recipe Jump to Video
    Sliced honey cake on a white platter with pecans Pinterest banner.
    Whole honey cake on a white platter with pecans from overhead.

    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!

    Sliced honey cake on a white platter with pecans. this …

    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 Apples and Honey Babka, are served.

    Jump to:
    • Why this recipe works
    • Honey Cake is traditional at Rosh Hashanah
    • What you need
    • How to make the best honey cake
    • Questions asked and answered
    • Celebrating the season
    • Related Recipes
    • Recipe
    • Comments

    Honey Cake is traditional at Rosh Hashanah

    A traditional and popular choice for dessert on Rosh Hashanah 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. It is moist and sweet without being cloying, studded with pecans for some texture. It's definitely not the dry, tasteless versions to which I've sometimes been subjected.

    Printed honey cake recipe from LA Times.
    My well loved Honey Cake recipe

    What you need

    This quick and easy recipe for honey cake is quite simple to make since it's considered a quick bread recipe. Another example of quick bread is pumpkin bread, another Fall favorite.

    Honey cake starts with the usual quick bread ingredients: flour, baking powder and baking soda, eggs, oil, and salt. The sugar is cut back in order to make room for the honey, and the warm Autumn baking spices of cinnamon, ginger, nutmeg, and cloves provide a spicy undertone.

    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. The pecans are included for additional texture in the cake and the topping, but they can be omitted if you prefer.

    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. Topping it all off are finely chopped pecans for even more crunch.

    You might call this Honey Cake v2.0. Apples...check! Honey...check! We're ready to bake!

    a small scone
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    Honey cake ingredients portioned into glass bowls from overhead.
    All you need to make a delicious honey cake

    How to make the best 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.

    Coarsely and finely chopped pecans in separate glass bowls.
    Coarsely and finely chopping pecans

    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).

    Flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves in a glass bowl.
    Whisking the dry ingredients together

    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).

    Eggs, sugar, and honey in a glass bowl.
    Getting the egg mixture ready

    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.

    Collage of adding flour mixture and espresso to egg mixture.
    Adding the flour mixture and espresso in batches

    Stir in the remaining coarsely chopped pecans (photo 5).

    Adding coarsely chopped pecans to honey cake batter.
    Finishing the honey cake batter with coarsely chopped pecans

    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).

    Collage of honey cake before & after baking.
    Honey cake before and after a trip to the oven

    Step 4: Glaze the honey cake

    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.

    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).

    Collage of adding apple cider jam and pecans to baked honey cake from overhead.
    Glazing the top of the honey cake

    Questions asked and answered

    Here are some questions you might have...

    Why is honey cake eaten at Rosh Hashanah?

    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!

    Does honey cake need to be refrigerated?

    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.

    Whole honey cake on a white platter with pecans from overhead.

    Celebrating the season

    The combination of the honey cake with the chunky cinnamon apples and finely chopped pecans produces a flavor that is 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 had.

    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.

    Honey Cake sliced & plated with apples & honey from overhead.

    This honey cake is a wonderful finish to a festive Rosh Hashanah meal, or really any meal for that matter, and it's wonderful served at breakfast with coffee or as a tea loaf with afternoon tea.

    And, whether you celebrate Rosh Hashanah or not, I wish you a happy, healthy, prosperous, and sweet next 12 months.

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    Most quick bread & muffin recipes can be made as loaves or bundt cakes.

    For a recipe that makes one loaf, you can use a standard loaf pan or a small (6-cup) bundt pan. You can also double the recipe if you want to use a full-sized (10-12 cup) bundt pan.

    Other presentation options for a one-loaf quick bread are 4 mini breads in mini loaf pans, 12 muffins in a standard muffin pan, or 24 muffin bites in a mini muffin pan. Great for breakfast or gift giving.

    Remember, you aren't limited to one type of presentation for a recipe!

    • Ultimate Chocolate Kahlua Bundt Cake from Scratch
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    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Sliced honey cake on a white platter with pecans.

    Honey Cake with Apple Cider Jam

    Tammy Spencer
    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!
    From the Los Angeles Times Food section, September 9, 1993
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Cooling Time 1 hr
    Total Time 2 hrs 15 mins
    Course Dessert
    Cuisine Jewish
    Servings 16 slices
    Calories 196 kcal

    Equipment

    • standard loaf pan
    • baking spray
    • parchment paper
    • stand mixer with paddle attachment or hand mixer
    Prevent your screen from going dark while cooking

    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
    • 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!
    • 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.
    • 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.

    Notes

    The pecans are included for additional texture in the cake and the topping, but they can be omitted if you prefer.
    If you don't have apple cider jam available, try using apple butter. Otherwise, apricot jam will work as well.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 sliceCalories: 196 kcalCarbohydrates: 28 gProtein: 2 gFat: 9 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gTrans Fat: 1 gCholesterol: 20 mgSodium: 84 mgPotassium: 48 mgFiber: 1 gSugar: 19 gVitamin A: 30 IUVitamin C: 1 mgCalcium: 26 mgIron: 1 mg
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    Reader Interactions

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      Recipe Rating




    1. Dianne Sanders says

      September 22, 2017 at 11:12 pm

      Love your site and your recipes YUM , will try this one?

      Reply
      • Tammy says

        September 23, 2017 at 6:38 am

        Thanks, Dianne! Let me know how it goes 😉

        Reply
    2. Leslie says

      September 22, 2022 at 10:26 am

      This looks so yummy. Just what I need for this year’s festivities.

      Reply

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