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Super-Moist Honey Cake


I’ve been using this recipe for about 35 years. It’s the best we’ve ever tried by far. After trying a new recipe, we always go back to this one. We don’t just make it for Rosh Hashanah! It’s very moist and tasty. Best a day after it’s baked and stays fresh. Freezes beautifully.


A Cooks Compete Winner by Bruchie Monheit



Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).


Mix honey, warm water, and coffee in a bowl. In a separate bowl, mix flour, baking soda, baking powder, and cinnamon.


Beat eggs and add sugar and oil. Alternately add the liquid and dry ingredients.


Pour into a 10×16-inch baking pan lined with Gefen Parchment Paper. Bake for one hour and 10 minutes to one hour and 45 minutes (depending on your oven), till a toothpick comes out dry. (Note baking temperature.)