Rosh Hashanah coffee cake

    (54)
    1 hour 40 min

    A moist and dairy free honey cake for the Jewish New Year with honey, coffee, orange juice, a hint of whiskey and plenty of fragrant spices.


    4 people made this

    Ingredients
    Serves: 12 

    • 450g plain flour
    • 1 tablespoon baking powder
    • 1 teaspoon bicarb of soda
    • 1/2 teaspoon salt
    • 4 teaspoons ground cinnamon
    • 1 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 250ml rapeseed oil
    • 250ml honey
    • 300g caster sugar
    • 110g light brown soft sugar
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 340ml strong brewed coffee (decaf is fine)
    • 120ml orange juice
    • 60ml whiskey

    Method
    Prep:20min  ›  Cook:1hr  ›  Extra time:20min  ›  Ready in:1hr40min 

    1. Preheat your oven to 180 C / Gas 4. Spray a 25cm Bundt cake tin with cooking spray.
    2. In a bowl, whisk together the flour, baking powder, bicarb of soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together the oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the mixture is thoroughly incorporated. Pour the batter into the prepared tin.
    3. Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the tin before turning the cake out onto a serving platter.

    Tip

    Drizzle cake with white icing and almond flakes.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (54)

    Reviews in English (48)

    by
    45

    I thought this recipe looked familiar. This is Marcy Goldman's "Majestic and Moist New Yesr's Honey Cake" recipe out of her cookbook, A Treasury of Jewish Holiday Baking. The only variation is nutmeg instead of allspice, canola oil instead of vegetable oil, and the sliced or slivered almonds on top. None the less the very best Honey cake ever. I've been making it for years for holiday's and all year round and would never think of using a different recipe. Two notes, almonds are sprinkled on top prior to baking and you should let it cool in the pan for about 15 - 20 min and then invert onto a wire rack to cool completely before placing it on a serving platter.  -  28 Oct 2011  (Review from Allrecipes US | Canada)

    by
    21

    This bread was a hit at my daughters birthday party! The only thing I omitted was the whiskey because no one in my family drinks But its was wonderful! Even my mother in law who complains about everything liked it. I'll definitely be making it again for family occasions! Thanks  -  09 Oct 2011  (Review from Allrecipes US | Canada)

    by
    21

    I made this cake on Rosh Hashanah. I put the batter into two loaf pans instead of the fluted tube pan. We all loved it. My husband took the second cake to work the next day and they loved it also. I have since made 2 more (one for my daughter's youth group and for her choir group). I followed the recipe except for the cloves (I didn't have it on hand), so I used allspice. Thank you for this recipe. It's the best honey cake recipe I have tried. Very most and had a great flavor.  -  01 Oct 2011  (Review from Allrecipes US | Canada)