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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (128g) Recipe makes 12 servings The following items or measurements are not included below: 1 fresh lemon rind |
||
| Calories 387 | ||
| Calories from Fat 89 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.9g | 15% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 3.6g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 304mg | 12% | |
| Potassium 189mg | 5% | |
| Total Carbohydrate 70.5g | 23% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 41.3g | ||
| Protein 6.4g | 12% | |
Jewish Honey Cake
By: 1Steve
Sep 30, 2003
Traditional honey cake, made for Rosh Hashanah to ensure a sweet New Year but also prepared by honey-cake lovers for special occasions.
SERVES 12 , 1 Ten inch tube pan
Ingredients
- 3 large eggs
- 1 tablespoon fresh lemon juice
- 1 fresh lemon rind, of grated
- 1/3 cup vegetable oil
- 1 cup honey
- 1 cup warm strong black coffee
- 3 1/2 cups all-purpose flour, sifted
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 cup dark brown sugar
- 1 teaspoon cinnamon
- 1/2 cup slivered almond
Directions
1
Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan.2
Place the eggs, lemon juice, lemon rind, oil, honey and coffee in a bowl of an electric mixer.3
Mix on low speed until well blended.4
In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.5
Gradually add the flour mixture to the eggs mixture, mixing for about 5 minutes or until well blended.6
Fold in the slivered almonds.7
Pour the batter into the tube pan.8
Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Main Ingredient > Fruit > Nuts
- Cuisine > Asian > S.W. (Middle Eastern) > Jewish (Sephardi)
- Cuisine > European > Jewish (Ashkenazi)
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Equipment > Small Appliance > Mixer
- Occasion > Holiday/Event > Religious > Rosh Hashana
- Occasion > Everyday
Featured Reviews for This Recipe
From: KaraRN
On Sep 14, 2007
I made this cake for my husband for Rosh Hashanah. He told me that this recipe was very close to the one his mother (who lives in Israel) makes. I give you the 5 stars from him, however, it just wasn't for me. I didn't really care for it. It was just a personal preference though. But, my hubby enjoyed it and he is picky, so you earn your 5 stars rightfully! Good job!
From: oc
On Sep 11, 2007
My family are not a honey-cake fans, but I was invited to a Rosh Hashana toast, and I needed a quick and easy recipe... this one changed my kids opinion. It was devoured so quickly, I had to make a new one for the toast 
I used light brown sugar instead of dark, and I added a pinch of freshly grated nutmeg and 1/2 a teaspoon of ground cloves for some extra "zing".
Thank you for sharing this recipe!
From: Charishma Ramchandani
On Oct 9, 2003
Really tasty cake! It gets better with age, so it's a good idea, IMO, to bake it a few days before Rosh Hashanah or whatever the occasion for which you are baking it. Thanks for sharing!
From: chia
On Oct 1, 2003
this was wonderful! easy to throw together, it baked up perfectly. i added almonds to the bottom of the pan, and also topped it with extra almonds, this certainly helped us start the new year up right! thanks for posting this recipe, steve
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