Honey Cake with Pomegranate Glaze

Brynie Greisman Recipe By
  • Cooking and Prep: 1 h
  • Serves: 14
  • Contains:

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.

Ingredients (20)

Honey Cake

Pomegranate Glaze

Sommelier Suggests

Start Cooking

For the Cake

Yields 1 tube pan or 12–16 servings

  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 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.


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.


Photography: Moishe Wulliger

Food Styling: Renee Muller

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