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Aunt Rose's Honeycake Recipe

Indulge in this Rosh Hashanah tradition! Aunt Rose's Honey Cake is a decadent dessert, perfectly showcasing the rich, deep notes of buckwheat honey. This recipe, adapted from Stephanie Rosenbaum's "Honey: From Flower to Table" (and featured in the Denver Post!), creates a moist and flavorful cake that's even better the next day. The blend of honey, warming spices, and subtly sweet fruit creates a symphony of taste that's sure to become a family favorite. Make it a day ahead to allow the flavors to meld and mellow for an unforgettable experience.

Prep Time 30 mins
Cook Time 50 mins
Calories 196.7 kcal
Protein 5g
Rating 3.0 (1 Reviews)
Aunt Rose's Honeycake 22

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Aunt Rose's Honeycake

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How to Make Aunt Rose's Honeycake

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour two 9x5 inch loaf pans, or line with parchment paper.
  3. In a large bowl, whisk together:
  4. 1 cup vegetable oil
  5. 1 ½ cups granulated sugar
  6. 1 cup buckwheat honey
  7. 4 large eggs
  8. Beat with an electric mixer until light and fluffy (about 3-5 minutes). Set aside.
  9. In a blender or food processor, combine:
  10. 1 cup finely chopped orange (about 1 medium)
  11. 1 cup finely chopped apple (about 1 medium)
  12. ½ cup strong brewed coffee
  13. Pulse until finely chopped and mostly pureed. Set aside.
  14. In a separate bowl, whisk together:
  15. 2 ½ cups all-purpose flour
  16. 1 teaspoon baking soda
  17. 1 teaspoon baking powder
  18. 1 teaspoon ground cinnamon
  19. ½ teaspoon ground ginger
  20. ¼ teaspoon ground cloves
  21. ½ teaspoon salt
  22. Gradually add the dry ingredients to the wet ingredients, alternating with the fruit and coffee mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  23. Divide batter evenly between the prepared loaf pans.
  24. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  25. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  26. Remove parchment paper (if used) before serving.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

65g

Fat

5g

Carbs

10g

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Sweets & Sides Desserts Vegetarian Fall Recipes Holiday Recipes Baking

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60 Minutes Or Less Time To Make Course Cuisine Preparation For Large Groups Jewish Sephardi Desserts Asian Middle Eastern Easy Cakes Number Of Servings