The warming spices and rich flavor of this easy Bundt Honey Cake recipe make it a wonderful dessert for the fall or winter months, including Rosh Hashanah.
This honey cake is an absolute must for your Rosh Hashanah table. It’s a sweet, simple bundt cake with subtle flavors of honey, warm spices, and orange zest. The texture is moist on the inside with a slightly crunchy exterior.
While I love making this recipe to ring in the new year, it really is great for any occasion. The warm spices are perfect for fall and winter and you can serve it as a dessert for a dinner party, as a snack cake or for breakfast with a cup of hot tea or coffee.
Honey cake is a staple of Rosh Hashanah (also known as the Jewish New Year) because honey symbolizes a sweet and fruitful year. It is customary for Jews to dip apples in honey during the Rosh Hashanah celebrations.
I make this honey cake for my family every year and it magically disappears off our Rosh Hashanah table in seconds!
Tips for making honey cake
- Grease your cake tin very generously. There’s nothing more heartbreaking than turning your cake over just to watch it fall apart. I butter my bundt pan and use a pastry brush to make sure I get the butter into every little crevice of the pan.
- Don’t overmix your batter. This will result in a chewy cake. Stop mixing when the ingredients are just mixed.
- Remove the cake from the pan while it is still warm. I let it cool for 10 minutes before putting it on a plate.
- Use good honey. Honey is the strongest flavor in this cake, so use a quality honey that you really love.
Put your stamp on it
You can easily customize the flavors in this cake to suit your preferences. The spices can be swapped out for spices of your choice like ginger, cardamom or star anise. You can also omit the orange zest if you like. For some crunch, add 1 cup chopped walnuts or pecans to the cake batter.
More Bundt Pan Bakes
- Lemon poppy seed ring cake
- Best fresh apple bundt cake
- Chocolate Bourbon Cake
- Rum cake
- Marbled chocolate ring cake
honey cake
ingredients
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2 cups (250G) all purpose flour
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2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/2 teaspoon Salt
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1 teaspoon Cinammon
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1/4 teaspoon pimento
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1/4 teaspoon Ground carnations
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1/4 teaspoon ground nutmeg
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1/2 Cup (113g) unsalted buttersofter (plus 1 1/2 tablespoon for greasing the pan)
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3/4 cup (255G)honey
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1 tablespoon Orange peel (from 1 orange)
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1 teaspoon vanilla extract
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2 Big Eggsat room temperature
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1/2 cup (113G) whole milkroom temperature
method
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Preheat oven to 350°F.
Grease a 10-inch nonstick Bundt skillet with a generous coat of butter, making sure to get into all the crevices.
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Mix the dry ingredients:
Whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, cloves, and nutmeg in a large bowl. Put aside.
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Mix the wet ingredients:
Place butter and honey in a stand mixer or hand mixer fitted with beater attachments. Mix on medium speed until combined. Add the orange zest and vanilla and mix on medium speed until incorporated, about 1 minute.
Add the eggs to the butter mixture and mix on medium speed until combined. Add the milk and blend again.
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Add the dry ingredients to the wet ingredients:
Add half of the dry ingredients to the wet ingredients and mix on low speed until just incorporated. Repeat with the remaining dry ingredients.
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Bake:
Pour the batter into the prepared Bundt pan and bake until a toothpick inserted into the center of the cake comes out clean, about 35 minutes.
Allow the finished cake to cool for 10 minutes before inverting onto a plate. Serve warm.
If you have leftover honey cake, you can wrap it in plastic wrap and keep at room temperature for up to 3 days. I do not recommend putting this cake in the fridge as it tends to dry out.
Simple tip!
Individual slices of honey cake can be stored tightly wrapped in the freezer for up to 3 months. Allow the cake slices to thaw at room temperature for at least 3 hours before serving.
Love the recipe? Let’s star down!
| nutritional information (per serving) | |
|---|---|
| 290 | calories |
| 13g | Fat |
| 41g | carbohydrates |
| 4g | protein |
