Rosh Hashanah Honey Cake

    1 hour 15 minutes

    This pareve honey cake is a tradition in our family during Rosh Hashanah. Using brandy, coffee, honey and marmalade, this cake is more tasty than traditional honey cake.


    Queensland, Australia
    7 people made this

    Serves: 15 

    • 3 1/2 cups (440g) plain flour
    • 2 1/2 teaspoons baking powder
    • 1 teaspoon bicarb soda
    • 1 teaspoon cinnamon
    • 1/2 teaspoon allspice
    • 1/2 teaspoon ginger
    • 1/4 teaspoon nutmeg
    • 3/4 cup (190ml) strong coffee, warm
    • 1/4 cup (60ml) brandy
    • 1 cup (350g) honey
    • 1/2 cup orange marmalade
    • 4 eggs
    • 1/4 cup (60ml) vegetable oil
    • 3/4 cup (170g) sugar
    • 1 cup (160g) icing sugar
    • 1/8 cup (30ml) orange juice or brandy

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Grease a ring tin with oil.
    2. Sift together flour, baking powder, bicarb soda, cinnamon, allspice, ginger and nutmeg. Set aside. In a bowl whisk together coffee, brandy, honey and marmalade. Beat in eggs, oil and sugar. Slowly stir in the dry ingredients.
    3. Pour into prepared cake tin then bake in preheated oven until a knife inserted into the centre comes out clean, about 60-75 minutes. Allow to cool in the tin at least 10 minutes before turning out onto a wire rack.
    4. Combine icing sugar and orange juice (or brandy) to make a glaze, then drizzle over the top of the warm cake while it is cooling.

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