Grandma Rose's Honey Cake Recipe

Name: Grandma Rose's Honey Cake
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: Serves 1 or more
Ingredients: Brewed Coffee; 1 1/2 cups honey; Eggs; Vegetable Oil; Dark Brown Sugar; 3 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; Ground Cloves; Ground Nutmeg; Ground Ginger; Walnuts; 1 cup raisins

A treasured three-generation recipe passed down through Grandma Rose's family, this Rosh Hashanah honey cake is a sweet and delicious tradition. Featured in "The Fall Feasts of Israel" flyer, this cake boasts a rich flavor that develops over 24 hours, hinting at a history as old as the ingredients themselves! Indulge in a taste of history with this moist and subtly spiced cake, perfect for celebrating the Jewish New Year.

Prep Time 30 mins

Cook Time 85 mins

Calories 3058.8 kcal

Protein 84g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Grandma Rose's Honey Cake

Brewed Coffee
1 1/2 cups honey
Eggs
Vegetable Oil
Dark Brown Sugar
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
Ground Cloves
Ground Nutmeg
Ground Ginger
Walnuts
1 cup raisins

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How to Make Grandma Rose's Honey Cake

Preheat oven to 300°F (150°C).
Generously grease and flour two 9x5 inch loaf pans.
In a 1-quart saucepan, combine 1/2 cup strong brewed coffee and 1 1/2 cups honey. Bring to a boil, then remove from heat and let cool completely.
In a large mixing bowl, beat 2 large eggs.
Stir in 1/2 cup vegetable oil and 1 cup packed light brown sugar.
In a separate large bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger.
Stir in 1 cup chopped walnuts or pecans and 1 cup raisins.
Gradually add the dry ingredients and the cooled honey mixture to the wet ingredients, alternating between the two and mixing until just combined. Do not overmix.
Pour batter evenly into the prepared loaf pans.
Bake for 70-75 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
Once completely cool, wrap tightly in foil and let sit at room temperature for at least 24 hours to allow the flavors to meld. This step is crucial for the best results!