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Recipe Collection

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Prep time: 15-20 mins

Cook time: 45-90 mins

Yield: 12-15 servings

Years ago, my mom clipped a honey cake recipe from the newspaper. Over the years it evolved into this recipe, which has more spices, less sugar and the symbolic Rosh Hashanah touch of apples. Since I was born on Rosh Hashanah, this cake often serves as my birthday cake. It is wonderful warm, but if you can hold off eating it right away, you will be rewarded—it gets moister, spicier and more delicious overnight or even after a couple of days.


  • 3½ cups all-purpose flour (or your favorite gluten-free all-purpose blend)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 teaspoons cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon allspice
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ½ cup white sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil
  • 1 cup honey
  • ½ cup unsweetened applesauce
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup warm brewed black tea or coffee
  • ½ cup freshly squeezed orange juice
  • 1 apple, peeled and grated or finely diced


  • Preheat oven to 350 degrees. Grease a 9- or 10-inch tube pan or two 9x5-inch loaf pans. In a large bowl or the bowl of a stand mixer, whisk together flour, baking powder, baking soda, salt and spices. Make a well in the center and add sugars and wet ingredients. Mix well with a wooden spoon or beat on a low setting until ingredients are well combined. The mixture will be thick, but pourable. Fold in the grated or diced apple. Spoon the batter into the pan(s), and bake until golden on top and cooked through, about 1 to 1½ hours for a large pan or 45 minutes to 1 hour for smaller pans. Cool before unmolding.

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