Honey Cake with Pomegranate Glaze

Brynie Greisman Brynie Greisman
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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.

1h 14
Medium Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Egg, Wheat, Soy

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 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.

Credits

Description:

Yields 1 tube pan or 12–16 servings

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.

Description:

Photography: Moishe Wulliger

Food Styling: Renee Muller

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brynie greisman cakes classic Jewish foods fluffy cake freezer-friendly Honey cake honey cakes lekach perfect texture pomegranates Rosh Hashana rosh hashanah
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2 Comments

Ashira •

yummy!

samantha •

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

Esther Leah •
Reply to samantha

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.

Raquel Malul Kosher.com Team •
Reply to Esther Leah

I would freeze the cake without the glaze.