Name: Rosh Hashanah Honey Cake
Yield: Serves 8–10
Ingredients: 3 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 4 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground allspice; 1 cup vegetable oil; 1 cup honey; 1 1/2 cups granulated sugar; 1/2 cup brown sugar; 3 eggs; 1 teaspoon vanilla extract; 1 cup warm coffee or strong tea; 1/2 cup fresh orange juice; 1/4 cup rye or whisky (see Note); 1/2 cup slivered or sliced almonds (optional); I like this cake best baked in a 9-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9-by-13-inch sheet pan, or three 8-by-4 1/2-inch loaf pans.

Honey cake topped with sliced almonds on a clear cake stand with two slices on smaller plates.

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

I like a New Year's honey cake to be extra moist and sweet, as good on the day of baking as it is days later. This one is queen of the realm—rich, nicely spiced, in a word, majestic in taste and stature. I went through many variations and tasting sessions until I was satisfied with this definitive cake. One tester gave the ultimate compliment, saying "This one is worth the price of the book." Like most honey cakes, it is a good keeper and can be made a couple of days ahead.

Note

If you prefer not to use the whiskey, replace it with orange juice or coffee.

Recipe notes

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