12 Servings
2 Hours, 20 Minutes
Allergens
Looking for a moist and fluffy honey cake? Look no further! This cake is IT! This large-batch honey cake is so delicious, it will blow you away. This perfect-for Rosh-Hashanah recipe makes a tube pan plus a loaf pan, but can be halved to make a smaller amount of cake.
Preheat oven to 250 degrees Fahrenheit.
Beat egg whites with one cup sugar until stiff – refrigerate.
Mix yolks with oil, remaining one cup sugar, honey, and coffee.
Sift flour, baking powder and baking soda together – add to yolk mixture.
Combine 1/3 egg whites with the yolk mixture. Fold remaining egg whites into the mixture until just combined.
Pour into an UNGREASED tube pan (fill 2/3 of the way and use an additional pan for the remaining batter).
Bake for two hours – checking smaller cake after one hour.
Photography by Tamara Friedman
Where is the recipe for the icing?
Here is the recipe- mixed confectioners sugar, hot water and a bit of orange juice.