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This honey cake is traditional among all European Jews at New Year's. Honey cake has a bad habit of sticking to the pan, so grease and flour it well, or line it with nonstick baking paper.
Servings: 12
Calories: 364


  • 3 tablespoons margarine softened
  • 4 eggs plus 1 egg yolk
  • 1 cup sugar
  • 1 cup honey
  • 1 cup strong black coffee
  • 3 cups sifted whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 cup coarsely chopped blanched almonds
  • 6 almonds blanched and halved
  • 2 teaspoons water


  • Preheat the oven to 350°F.
  • Grease and flour a 9 x 12-inch cake pan or line it with nonstick paper.
  • Beat the margarine in a bowl with the whole eggs and the sugar. Stir in the honey and coffee, and blend well.
  • Sift the flour again with the baking powder, baking soda, and spices.
  • Fold the dry ingredients into the egg mixture and beat well. Lastly add the chopped almonds, and mix well.
  • Pour the mixture into the pan and arrange the almond halves in rows on top.
  • Lightly beat the egg yolk with the water and brush over the top of the cake.
  • Bake the cake for 1 hour, or until the almonds are lightly browned and cake springs back when pushed gently with your finger.
  • Cool cake completely in the pan before turning it out onto a wire rack.
Calories: 364 kcal
Carbohydrates: 64 g
Protein: 8 g
Fat: 11g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 55 mg
Sodium: 202 mg
Potassium: 221 mg
Fiber: 4 g
Sugar: 41 g
Vitamin A: 209 IU
Vitamin C: 1 mg
Calcium: 79 mg
Iron: 2 mg
Dishes Desserts
Cuisine Jewish
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