Nothing says Jewish New Year like this Rosh Hashanah Honey Cake. This spicy cake is moist and the perfect dessert for your family’s new year celebration. I like to bake mine in disposable paper wear and send them to friends and family.
Rosh Hashanah Honey Cake
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Dessert
Cuisine: Jewish
Serves: 2 cakes
Ingredients
- 3 eggs
- 2 tsp vanilla extract
- 4 tbsp softened unsalted butter
- 1⅓ cup sugar
- 1⅓ cup honey
- 1¼ cups brewed coffee, cold
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- 4 cups flour
Instructions
- Preheat oven to 350 degrees F.
- In a stand mixer, mix eggs, vanilla extract, butter, sugar, honey, and coffee.
- Once evenly combined, add pumpkin pie spice, baking soda, baking powder and salt. Slowly add flour, about one cup at a time. Be careful not to over mix the batter.
- Once the batter comes together, fill two 9-inch cake pans about half way.
- Bake for approximately 40 minutes, or until golden brown and a toothpick comes out clean.
- Enjoy!
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This is the perfect way to bring in a sweet new year.