Description
A moist, deeply spiced honey cake with a bright orange glaze, perfect for Rosh Hashanah or autumn celebrations. This forgiving recipe balances tradition with modern ease for a tender, flavorful dessert.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup vegetable oil
- 3/4 cup light honey
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 cup confectioners’ sugar
- 2–3 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 1/2 teaspoon orange extract (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line the bottom with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vegetable oil, honey, and vanilla extract.
- In a separate medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, allspice, and nutmeg.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
- Pour batter into prepared pan and smooth top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
- While cake cools, whisk confectioners’ sugar, orange juice, and orange zest until smooth and pourable.
- Pour glaze over completely cooled cake and spread evenly. Let set for 15 minutes before slicing.
Notes
Use light honey for a balanced sweet flavor; dark honey can be bitter. Ensure ingredients are at room temperature for best emulsion. Do not overbake as honey cake continues to cook after removal from oven. The cake improves in flavor after sitting overnight. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 30
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
Keywords: Rosh Hashanah, honey cake, holiday dessert, cinnamon spice, orange glaze, Jewish holiday, autumn baking, easy cake recipe