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Parve
Easy
1 Hour, 20 Minutes
Diets 
Goodbye to boring dry honey cake and hello moist and flavorful honey cake! Thanks to Manischewitz, we’ve created the perfect honey cake recipe for your Rosh Hashanah table this year. We promise you will love it! Made simply in under 15 minutes hands-on time, we hope this will be your go-to honey cake recipe for years to come.
Yields: two loaf cakes or one 9×13 inch cake
1 cup boiling water
1 tablespoon instant espresso coffee granules
3 and 1/2 cups (420 grams) Mishpacha All Purpose Flour
1 tablespoon baking powder
1 and 1/2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon Gefen Ground Cinnamon
3/4 teaspoon nutmeg (optional)
1 cup (200 grams) granulated sugar
1/2 cup (110 grams) dark or light brown sugar, packed
1 cup (225 grams) vegetable oil or canola oil
1 and 1/2 cups (510 grams) Manischewitz Honey
4 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup (120 grams) orange juice
Preheat the oven to 350 degrees Fahrenheit and grease the baking pan(s) with baking spray & line with Gefen Parchment Paper. Set aside.
In a liquid measuring cup, mix boiling water with espresso powder just until dissolved. Set aside.
In a large bowl, whisk together the dry ingredients including the flour, baking powder, baking soda, salt, cinnamon, nutmeg, granulated sugar, and brown sugar.
Next, in a medium bowl, whisk together the oil, honey, eggs, vanilla extract and orange juice. Mix until it just starts to come together.
Pour the liquid mixture over the dry ingredients and mix just until it becomes lumpy.
Then, add in the water-espresso mixture (it’s ok if it’s still hot) and whisk the batter until everything is combined and no lumps remain. Don’t overmix otherwise the batter can become tough.
Divide the batter evenly among the pan(s).
Bake loaf cakes for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before slicing or icing.
Sponsored by Manischewitz
How Would You
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I made this in a 9×13 for my sons upsherin and it turned out very moist and delicious. I did have to cook it for longer than the recommended time – more like 40 minutes than 25
Can I make this in a Bundt pan ?
Yes, you should be able to.
Everyone loved it!
was really a amazing contribution to yom tov
Moist & soft as described perfect as a desert paired with some fruit or a snack while reading on the couch!
Making more for sukkos!
Everyone loved it!
was really a amazing contribution to yom tov
Moist & soft as described perfect as a desert paired with some fruit or a snack while reading on the couch!
Making more for sukkos!
I made this twice, firstly in 2 loaf pans, then I tried in a 9×13. Both times it didn’t cook inside and remained a stodgy wet consistency. They were inedible and unfortunately had to be thrown out. There must be something wrong with this recipe.