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Recipe by Brynie Greisman

Honey Cake with Pomegranate Glaze

Honey Cake with Pomegranate Glaze add or remove this to/from your favorites
Parve Parve
Medium Medium
14 Servings
Allergens

I have a confession to make — I’m really not a honey cake fan. But after just two tries, I created this awesome cake that I absolutely love! So did my many tasters. The floral, earthy tones of the cardamom play off the slight bitterness of the cocoa and coffee for an interesting complexity in taste, and the honey ties them together perfectly. The result: a high, fluffy cake, with superb texture and flavor. The pomegranate glaze takes it up a notch, yet it’s delicious sans the glaze too.   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Ingredients

Honey Cake

  • 2 cups boiling water

  • 2 teaspoons decaf coffee granules

  • 1 teaspoon Leiber’s Premium Dark cocoa powder

  • 1 full cup Gefen Honey

  • 1/2 cup oil

  • 5 eggs

  • 2/3 cup sugar

  • 1/2 teaspoon Haddar Kosher Salt

  • 2 teaspoons baking soda

  • 1 and 1/2 teaspoons cinnamon

  • scant 1/4 teaspoon ground cloves

  • pinch ginger

  • 1/2 teaspoon cardamom

  • 3 cups flour

  • 1/2 cup Haddar Applesauce or other unsweetened applesauce

Pomegranate Glaze

  • 1 cup confectioners’ sugar

  • 2 tablespoons Leiber’s soy milk

  • 1 tablespoon coconut oil, melted

  • 1 tablespoon + 1/2 teaspoon pomegranate syrup (see tip)


Wine Pairing

Herzog Late Harvest Zinfandel

Directions

For the Cake

1.

Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Spray a tube pan with oil and flour baking spray.

2.

Pour boiling water into a large bowl. Add coffee, cocoa, honey, and oil. Mix well and set aside to cool.

3.

Meanwhile, beat eggs, sugar, and salt for six minutes on high speed, until very light and lemony in color. Lower speed and add baking soda, cinnamon, cloves, ginger, and cardamom.

4.

Add the flour and the water mixture alternately until well combined. Add the applesauce and mix just until it’s no longer visible.

5.

Pour the batter into the prepared pan and bake for 50–55 minutes, or until golden brown and set. Don’t overbake.

6.

This cake freezes well. Cool before glazing.

For the Cake

Yields 1 tube pan or 12–16 servings

For the Glaze

1.

Mix all glaze ingredients together in a small bowl. Drizzle over cake. Garnish with pomegranate arils around the rim of the cake, if desired.

Tips:

If you don’t have pomegranate syrup, cook a cup of pomegranate juice on a low boil for approximately 15 minutes until it’s greatly reduced and syrupy.

Credits

Photography: Moishe Wulliger Food Styling: Renee Muller

Honey Cake with Pomegranate Glaze

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samantha
samantha
4 years ago

when i freeze this, should i freeze with it glazed? or store cake and glaze separately ? i didnt make it yet but am going to next week for rosh hashana

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En}o}wah
En}o}wah
Reply to  samantha
4 years ago

I have frozen cakes already glazed, but they are not as nice as before they were frozen. It doesn’t matter if you are freezing leftover cake just to preserve and have something to pull out with your coffee. It is probably better to glaze it after you have defrosted the cake if you are presenting it for Yom Tov, Shabbos, or a Simcha. Looks nicer and doesn’t get that “freezer” taste. Have a good Yom Tov.

So}mouwmin
So}mouwmin
Admin
Reply to  En}o}wah
4 years ago

I would freeze the cake without the glaze.

Ashira
Ashira
1 year ago

yummy!