Rosh Hashana Honey Cake

22 Sep

Recipe from:

  • 3½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon table salt
  • 1 cup vegetable oil
  • 1 cup honey
  • 1½  cups sugar
  • ½ cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup warm coffee or strong tea
  • ½ cup orange juice

Preheat oven to 350°F and grease baking dish(es). Use either three loaf pans, one 9×13″
baking dish, or any equivalent-sized dish(es).

In a large mixing  bowl, combine the flour, baking powder, baking soda, and salt. Add oil, honey, sugar, brown sugar, eggs, vanilla, coffee or tea, and orange juice. Mix thoroughly, until all ingredients are combined and no lumps remain.

Pour batter into dish(es) and bake in preheated oven until the cake is set all the way through and feels springy to the touch (about 45-60 minutes, depending on the size and shape of your baking dishes).

Let cool 15 minutes before removing from the baking dish. Slide a knife around the edges to help loosen the cake, if necessary.

My cakes stuck a bit on my aluminum loaf pans even with a cooking spray. Other than a minor presentation issue, this cake is delicious. It is not the most moist I’ve ever had, but the flavor is fantastic. The best part is, this cake is not overly sweet like some store bought honey cakes. Very easy to make and very little clean up.

I took a loaf with me to work and my coworkers were beyond satisfied. There was even a fight for the last slice! I call that a winning recipe!


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