I warned you last week that fall was just around the corner, and here it is, with a Rosh Hashanah honey cake recipe.
While honey cake was never on my family’s Rosh Hashanah table, it is a traditional recipe for the Jewish New Year. My family ate a lot of apples and honey, but honey cake was never on our agenda. To be honest, whenever I had honey cake, I ended up disappointed. It didn’t even taste like honey!
When I saw this particular honey cake recipe in Cook’s Country, I knew I had to give it a shot. The recipe has almost 2 cups of honey in it, and the cake was perfectly sticky and sweet. My taste testers at work devoured the cake quickly, and it is sure to be a star on your Rosh Hashanah table. Plus, it’s a pretty simple and straightforward recipe, no fancy kitchen equipment required.
For those out there who don’t celebrate Rosh Hashanah…still make this cake! I love honey cake with tea in the late afternoon, but it would also be a hit for brunch.
Rosh Hashanah Honey Cake
Let cake cool in pan for 30 minutes, then use rubber spatula to loosen cake from sides of pan and invert it onto a rack. Let cool completely, for about 2 hours.
Whisk all three glaze ingredients together in a bowl. Drizzle evenly over cake. Let glaze firm (about 30 minutes), then serve.