Traditional Honey Cake

Rosh Hashanah - Coffee and brandy create the wonderful aroma of this classic Jewish dessert.


1/2 cup strong coffee
1 1/2 tablespoons brandy (optional)
2 eggs
2 tablespoons vegetable oil
2/3 cup brown sugar
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup walnuts, toasted and chopped
1/4 cup golden raisins


Preheat oven to 300°. Grease and flour 9"x 5" loaf pan.

Mix hot coffee, honey and brandy together in a small bowl.

In a bowl, beat eggs until light. Add oil and brown sugar, beat well. Stir in coffee mixture.

Mix dry ingredients together in a separate bowl. Stir walnuts and raisins into dry mixture. Add honey mixture. Stir to combine. Pour batter into prepared loaf and bake 1 hour and 10 minutes, or until cake tests done.

Cool in pan on rack 15 minutes. Remove cake from pan and cool. Wrap in foil and let sit for 1 day before serving.

golden blossom honey product