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Rosh Hashanah Honey Cake

Dark and rich in color, this cake is a tasty blend of delicious seasonings and flavors. The sweetness of the honey combines beautifully with the whiskey, coffee and the tartness of the orange juice.
Course Desserts
Cuisine Jewish
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings 8 servings


  • 3 1/2 cups unbleached all purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. Kosher salt
  • 4 tsp. ground cinnamon
  • 1 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1 cup canola oil
  • 1 cup honey
  • 1 1/2 cups white sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 tsp. pure vanilla extract
  • 1 cup strong brewed coffee regular or decaf
  • 1/2 cup orange juice
  • 1/4 cup whiskey
  • cooking spray


  1. Place an oven shelf in an upper position in oven. Preheat oven to 350 degree. Spray a 10 inch fluted tube pan or Bundt pan with cooking spray. Set aside.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg until thoroughly combined. Set aside.
  3. In a large bowl, whisk together the canola oil, honey, white sugar, brown sugar, eggs, vanilla, coffee, orange juice, and whiskey. With and electric mixer, beat the flour into the honey mixture just until the batter is thoroughly incorporated.
  4. Pour the batter into the prepared pan. Bake for 1 hour or until the cake is golden brown and a toothpick inserted into the middle of the cake comes out with moist crumbs. About 1 hour. Cool for 20 minutes in the pan before turning the cake out onto a serving platter.