Honey cake

    1 hour 30 min

    This moist honey cake filled with raisins and almonds is perfect for Rosh Hashana. It receives extra flavour from a honey and lemon glaze.

    40 people made this

    Serves: 24 

    • 450g (1 lb) plain flour
    • 1/4 teaspoon salt
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 2 teaspoons ground cinnamon
    • 1 1/2 teaspoons ground allspice
    • 4 eggs
    • 150g (5 oz) caster sugar
    • 4 tablespoons vegetable oil
    • 475ml (16 fl oz) honey
    • 120ml (4 fl oz) strong brewed coffee
    • 75g (3 oz) almonds
    • 75g (3 oz) raisins
    • Glaze
    • 350ml (12 fl oz) honey
    • 2 tablespoons lemon juice
    • 120ml (4 fl oz) water
    • 1/2 teaspoon lemon zest
    • 50g (2 oz) flaked almonds for topping

    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. Preheat the oven to 160 C / Gas 3.
    2. Sift together the flour, salt, baking powder, bicarbonate of soda, cinnamon and allspice. In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in colour, about 5 minutes. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins. Stir into batter.
    3. Oil two 23x13cm loaf tins and line the bottoms with baking parchment or greaseproof paper. Oil the paper again. Fill each pan with batter to within 2½ - 3cm from the top. Bake for 65 to 75 minutes until cake tests done. Do not overbake. Let cool for 10 minutes before removing from pan.
    4. To Make Glaze: Boil together 350ml honey, lemon juice, lemon zest and water. When glaze reaches a thick consistency, remove from heat and drizzle over cake. Sprinkle with flaked almonds.

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    Reviews in English (27)


    Very light and yummy, different than those heavy honey cakes. On a practical note, if you have only one mixer like I do (I have a KitchenAid), beat the egg whites first, set them aside, then mix the batter. You'll have the egg whites to add as the recipe instructs.  -  18 Jul 2008


    The flavours in this cake are SUPERB- but the COOKING TIME WAS WAY TOO LONG!! I had to throw my cakes away...they were totally inedible because they were over-cooked. TRY THIS RECIPE - the flavours are amazing, just watch the cooking time very carefully - I'd say to start checking after about 30 minutes. I will make this again because it seems like it has great potential.  -  18 Jul 2008


    This was ok. Not as moist as I hoped, and it dried out really quickly. It was improved with a spread of butter!  -  17 Sep 2012