8 Servings
2 Hours
Allergens
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.)
The recipe doesn’t include the white frosting that’s drizzled ontop of the cake… any suggestions?
I would make a basic glaze which would be 1 cup confectioner sugar and 1-2 tsp of non-dairy milk. Keep mixing until it’s incorporated, it should be very thick, and pour it over the cake, but make sure the cake is completely cooled down.
Igor got to add the oil it will still be eatable?
I don’t think the cake will come out properly if there is no oil in it.
if I forgot the oil it’s a big problem
yea
does the battery has to be a little liquidee
Absolute honey cake perfection! Baked it in loaf pans (half full). Cut the sugar to 2 cups. Used oat milk in place of one C water. Added 1 tsp. vanilla extract.
Truly moist.
I did 2 cups of sugar as well and it came out delicious. Thanks for the tip. 3 cups with all the honey seems like a lot of sweetness…