Photo by Lauren Volo
Honey cake emerges from its hibernation around the High Holidays in the fall, when honey and other sweet foods are eaten to usher in a sweet new year. But as much as this is an early fall cake for the holidays, its warming spices make it a perfect winter cake that works both for dessert and in the morning with a cup of coffee.
Cooks' Note
The rye flour adds a rustic feel, a feature of older Jewish and rural French honey cake recipes. Try cutting out the sugar altogether if you prefer a more subtle sweetness. We often bake our honey cake in a loaf pan, but for special occasions, a Bundt pan looks beautiful. If using a standard 10- or 12-cup Bundt pan, you’ll need to double this recipe, and let it cool for an hour before removing it from the pan.
Recipe notes
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