Jewish New Year Honeycake

Monica H


This wonderful recipe originally comes from my cookbook, "The Enchanted Broccoli Forest and other timeless delicacies" by Mollie Katzen. I have modified it slightly by adding vanilla, brown sugar, cardamom and sometimes raisins (optional). It is a delicious bread, with a bit of country crock on top, and perfect with a hot cup of tea.


★★★★★ 1 vote

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25 Min
1 Hr


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  • 1 c
  • 1
  • 3 Tbsp
    unsalted butter, melted
  • 1/2 c
    cold black coffee
  • 1 tsp
    vanilla extract
  • 1 1/2 tsp
    brown sugar
  • 2 c
  • 1/4 tsp
  • 2 1/2 tsp
    baking powder
  • 1 1/2 tsp
    white sugar
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
  • 1/2 c
    raisins (optional)

How to Make Jewish New Year Honeycake


  1. Preheat oven to 350*. Melt butter and set aside. Be ready with a cold cup of coffee standing by.
  2. Sift together the flour, salt, white sugar, baking powder, cinnamon, nutmeg, allspice and cardamom. Set aside.
  3. In a large mixing bowl, beat the honey for about 5 minutes, until it becomes frothy, a little bubbly, and turns into a carmel-color.
  4. To the honey, add the butter, coffee, egg and brown sugar. Beat until all incorporated.
  5. Fold dry ingredients into wet ingredients. (Add raisins now, if you are using them).
  6. Pour into buttered 8 X 8 square pan.
  7. Bake 50 - 60 minutes or until knifed center comes out clean. Let cool and serve. It is awesome when eaten when it is still a little warm, with a tiny pan of butter smeared on top. Enjoy!

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About Jewish New Year Honeycake

Course/Dish: Desserts, Breads, Cakes, Sweet Breads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids
Hashtags: #sweet, #honey, #coffeecake

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