Rosh Hashanah Honey Cake – Happy Jewish New Year!!!

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Rosh Hashanah Honey Cake - Happy Jewish New Year!!!
Recipe type: Cake
Cuisine: Jewish
Happy New Year to all our Jewish viewers, and to celebrate, today I am baking a traditional Rosh Hashanah honey cake. The unique texture and flavor of this delicious treat will have everyone lining up for more.
For the Cake
  • 2.5 Cups All-purpose flour
  • 1.25 Tsp Salt
  • 1 Tsp Baking powder
  • 0.5 Tsp Baking soda
  • 0.5 Cup Water
  • 4 Large eggs
  • 90ml Unsweetened apple sauce
  • 0.25 Cup Vegetable oil
  • 0.25 Cup Orange juice
  • 1 Tsp Vanilla extract
  • 430ml Honey
For the Icing
  • 1 Cup Icing sugar
  • 4.5 Tsp Water
  • 1 Tsp Vanilla extract
  1. To start, measure 2 and a half cups all-purpose flour into a large mixing bowl.
  2. To this, add 1 and a quarter teaspoons salt, 1 teaspoon baking powder and a half teaspoon baking soda. Mix this until combined and put it aside.
  3. Add a half cup of water to another jug.
  4. Whisk 4 large eggs and pour these into the water.
  5. Add a heaped quarter cup measure of unsweetened apple sauce and mix this in.
  6. Pour in a quarter cup of vegetable oil and a quarter cup of fresh orange juice.
  7. Measure a teaspoon of vanilla extract and add this.
  8. Finally pour in 430ml or 1 and 3 quarter cups of honey.
  9. Mix this thoroughly until all of the honey has mixed into the other liquid.
  10. Pour the honey mixture into the flour. Use a paddle initially to cut the flour into the mixture, then move to a large whisk.
  11. Mix this until reasonably smooth.
  12. Traditionally honey cake is baked in a 12 cup Bundt pan, but today I am going to use two 8 inch cake tins.
  13. Whichever way you choose to go, the tins need to be prepared. Butter the pans liberally.
  14. Scatter flour across the buttered surfaces and tip out any excess flour.
  15. Pour equal amounts of the batter into each of the pans.
  16. Bake the honey cake in a preheated oven at 325f or 162c for 45 to 60 minutes, and a skewer comes out clean when pressed into the center of the cake.
  17. Remove the cake from the oven and place the tins on a rack. Allow the cake to cool in the tins for 30 minutes.
  18. After this time, run a thin blade around the edge of each tin and turn them out onto the rack.
  19. Allow these to continue cooling for a further 2 hours.
  20. Once totally cooled, these can be wrapped and stored at room temperature for a few days.
  21. When you're ready to finish them off, combine a cup of icing sugar with 4 and a half teaspoons of water and a teaspoon of vanilla extract.
  22. Mix this until smooth, then drizzle it over the cakes.
  23. Allow the icing to set for 30 minutes before cutting and serving.
  24. Thanks for joining us today, please subscribe, like and share, and we'll see you again tomorrow.


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