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–+ servings
Sliced honey cake on a white platter with pecans.

Rosh Hashanah Honey Cake with Apple Cider Jam

By Tammy Spencer
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!
5 from 2 votes
Prep Time20 minutes
Cook Time1 hour
Cooling Time1 hour
Total Time2 hours 20 minutes
Servings: 16 slices
Calories: 196kcal

Special Equipment

Ingredients

For the cake

  • ¾ cup (85 grams) pecans, coarsely chopped, divided, see Recipe Notes
  • 1½ teaspoon (1½ teaspoon) espresso powder
  • 6 tablespoons (89 grams) hot water
  • 1½ cups (180 grams) all-purpose flour
  • 1 teaspoon (1 teaspoon) baking powder
  • ½ teaspoon (½ teaspoon) baking soda
  • ½ teaspoon (½ teaspoon) ground cinnamon
  • ¼ teaspoon (¼ teaspoon) ground ginger
  • ¼ teaspoon (¼ teaspoon) ground nutmeg
  • ⅛ teaspoon (⅛ teaspoon) ground cloves
  • 2 (100 grams) large eggs, at room temperature
  • ½ cup (100 grams) granulated sugar
  • ½ cup (170 grams) honey, see Recipe Notes
  • ⅓ cup (60 grams) canola oil

For the apple cider jam topping

  • ½ cup (118 grams) 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.

Recipe Notes

The pecans are included for additional texture in the cake and the topping, but they can be omitted if you prefer.
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).
If apple cider jam is not available, try using another apple jelly or preserves, or even apple butter. Otherwise, apricot jam will work as well.

Nutrition

Serving: 1slice | Calories: 196kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 84mg | Potassium: 48mg | Fiber: 1g | Sugar: 19g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg