Traditional Jewish Honey Cake


By Allegra Darwood, Fourth Year, Dentistry

The Croft Magazine // This honey cake is my favourite Rosh Hashanah (Jewish New Year) tradition. A moist, treacly and delicious cake with symbolises the beginning of a ‘sweet new year’. You can add chunks of apple in if you like, and the cake tastes best if you leave it, cooled and wrapped in cling film for about four days before eating. I adapted this recipe from a Claudia Roden recipe.


2 large eggs

200g brown sugar

125ml light vegetable oil

250g liquid hone

1 tbsp rum/brandy/whiskey

125ml warm strong black coffee

1 tsp baking powder

½ tsp bicarbonate of soda

Pinch of salt

1 tsp ground cinnamon

¼ tsp ground nutmeg

Grated knob of ginger

Grated zest of 1 orange

300g plain flower

50g sultanas

50g slivered almonds (optional)

Pomegranate seeds (optional)


1. Preheat oven to 180C.

2. Beat eggs and sugar until pale and creamy. Then beat in the oil, honey, rum and coffee.

3. Mix the baking powder, bicarbonate of soda, salt, cinnamon, nutmeg, ginger and orange zest with the flour. Add gradually to the egg and honey mixture, beating vigorously to a smooth batter.

Beat eggs and sugar until pale and creamy | Epigram / Allegra Darwood

4. Dust the sultanas and almonds with flour to prevent them from dropping to the bottom of the cake and stir them into the batter.

5. Line a 24cm round cake tin with greaseproof paper or with oil dusted with flour and pour in the batter.

Top with pomegranate seeds to serve | Epigram / Allegra Darwood

6. Bake the cake in a preheated oven for 1 hour.

7. Top with pomegranate seeds to serve.

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Featured Image: Epigram / Allegra Darwood

Have you tried this Honey Cake?