While I love to make this recipe to ring in the New Year, it is really great for any occasion. The warm spices are perfect for fall and winter and you can serve it as a dinner party dessert, a snack cake, or at breakfast with a cup of hot tea or coffee.
Honey and Rosh Hashanah
Honey cake is a staple of Rosh Hashanah (also known as the Jewish New Year) because honey symbolizes a sweet and fruitful year ahead. It is customary for Jews to dip apples in honey during Rosh Hashanah festivities. I make this honey cake for my family every year and it magically disappears from our Rosh Hashanah table in seconds!
Tips for Making Honey Cake
Grease your cake pan very generously. There is nothing more heartbreaking than inverting your cake only to watch it fall apart. I grease my bundt pan with butter and use a pastry brush to make sure that I get the butter into every little crevice of the pan.Don’t over-mix your batter. This will result in a chewy cake. Stop mixing when the ingredients are just combined.Remove the cake from the pan while it is still warm. I allow it to cool for 10 minutes before inverting it onto a plate.Use good honey. Honey is the strongest flavor in this cake, so use a high-quality honey that you really love.
Put Your Stamp On It
You can easily adjust the flavors in this cake to suit your preferences. The spices can be swapped out for spices of your choice, like ginger, cardamom, or star anise. You can also leave out the orange zest if desired. For some crunch, add 1 cup of chopped walnuts or pecans to the cake batter.
More Bundt Pan Bakes
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Add the eggs to the butter mixture and mix on medium speed until combined. Add the milk and mix again. Allow the finished cake to cool for 10 minutes before inverting it onto a plate. Serve warm. If you have leftover honey cake, you can wrap it in plastic wrap and store it at room temperature for up to 3 days. I do not recommend putting this cake in the fridge as it tends to dry out. Love the recipe? Leave us stars below!
