Jewish Honey Cake

Traditionally served during the Jewish New Year season, sweet honey cake symbolizes the wishes for a good year ahead.

Serves: 12Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 12


  • 3 large eggs
  • 1 1⁄4 cups granulated sugar
  • 4 tsps. vegetable oil
  • 3 cups sifted all-purpose flour
  • 3⁄4 tsp. salt
  • 2 tsps. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1⁄8 tsp. ground cloves
  • 1⁄4 tsp. ground ginger
  • 1 cup honey
  • 1 1⁄4 cups brewed coffee
  • 1⁄2 cup chopped walnuts
  • 2 tsp. grated orange rind
  • 3 Tbsp. confectioners’ sugar


  • Preheat the oven to 350°. Grease a 10-cup Bundt pan.
  • In a small bowl, beat the eggs until fluffy. Beat in the sugar and oil.
  • Sift together the flour, salt, baking powder, baking soda, cinnamon, cloves, and ginger. Make a well in the center of the bowl, and add in the beaten egg, honey, and the coffee. Stir in the walnuts and the grated orange rind.
  • Pour the batter into the Bundt pan and bake for 60 minutes or until the cake is done and a toothpick comes out clean when inserted in the center. Cool on a cake rack before removing from the pan. Dust with the confectioners’ sugar and serve.