Real Recipes From Real Home Cooks ®

passover honey cake

★★★★★ 3
a recipe by
Silvie Dosser
Dundalk, ON

This is a modern traditional Passover Cake. The shape of the Bundt cake represents the Mountain of the Lord, the milk and honey represent the promised land, the nuts represent the Torah given at Mount Sinai that one must chew and meditate on and the sprinkled coconut or white icing sugar represents the Manna; God's miraculous provision in the desert. This is a fun cake to make for children allowing to retell the story of the Exodus, how God cared for His people. Just a quick note, when you are in a pinch, you can use a golden yellow cake mix and replace the fluids with Honey and milk.

Blue Ribbon Recipe

I loved that this cake is not overly sweet - it has the wonderful sweet taste of honey. I had a hard time limiting myself to one slice!

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 15 to 18
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For passover honey cake

  • 1/2 c
    Crisco vegetable shortening
  • 3/4 c
    of each white sugar and golden yellow sugar
  • 2/3 c
  • 1 tsp
  • 1/2 c
  • 3 Tbs
    baking powder
  • 3
  • 3 1/2 c
    flour or matzo meal
  • 2/3 c
  • 1/3 c
  • 1/2 c
    chopped pecans, walnuts or almonds
  • icing sugar
  • shredded coconut
  • 1/3 c

How To Make passover honey cake

  • Greasing a bundt pan while the oven preheats.
    Preheat oven at 375 degrees. Generously grease a Bundt cake pan with cooking spray.
  • Crisco, sugars, honey, vanilla, applesauce, eggs, and baking powder combined in a bowl.
    In a large mixing bowl, cream Crisco, sugars, and honey. Then stir in vanilla and applesauce. Blend in 3 eggs. Add 3 Tbsp baking powder.
  • Slowly adding flour.
    Start adding flour 1 cup at a time intermittently with the milk until a smooth batter forms.
  • Nuts and honey in the bottom of a Bundt pan.
    In the bottom of the Bundt pan, sprinkle your choice of nuts. Pour 1/3 cup of honey to cover nuts.
  • Batter poured over the nuts.
    Then gently pour the batter over the honey and nuts.
  • Passover Honey Cake baking in the oven.
    Bake in oven for 40 to 45 min or until a toothpick inserted in it comes out clean. Remove from oven and let stand 10 minutes on cooling rack before inverting onto plate.
  • Cake cooling in the fridge.
    Once cool, place in refrigerator for 1 hour.
  • Honey and coconut sprinkled over the Passover Honey Cake.
    Finishing the cake, remove from refrigerator. If you wish to use icing sugar, it is simple just sprinkle through a small sieve over top of cake. If you wish to use coconut pour a little more liquid honey over top then sprinkle shredded coconut.