Moist, Delectable Rosh Hashanah Honey Cake

Honey Cake

No spices, no distraction, just a simple, moist, fluffy honey cake. Perfect recipe for Rosh Hashanah, or any time of year. Adapted from Marcy Goldman’s Treasure of Jewish Holiday Baking, via Smitten Kitchen.



  1. Preheat oven to 350°F and grease baking dish(es). Use either three loaf pans, one 9×13″ baking dish, or any equivalent-sized dish(es).
  2. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
  3. Add oil, honey, sugar, brown sugar, eggs, vanilla, coffee or tea, and orange juice. Mix thoroughly, until all ingredients are combined and no lumps remain.
  4. Pour batter into dish(es) and bake in preheated oven until the cake is set all the way through and feels springy to the touch (about 45-60 minutes, depending on the size and shape of your baking dishes).
  5. Let cool 15 minutes before removing from the baking dish. Slide a knife around the edges to help loosen the cake, if necessary.