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Recipe Collection

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June’s Honey Cake

June’s Honey Cake Related:   desserts & sweets, kid-friendly, pareve, Rosh Hashanah, vegetarian

Prep time: 10–15 minutes

Cook time: 1 hour

Yield: 2 loaves

A Rosh Hashanah favorite in the Salander home, this recipe was created by Jim Salander’s mother, June.


  • ½ cup strong coffee
  • ½ cup applesauce
  • 1¼ cup honey
  • 3 eggs
  • 1¼ cup sugar
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ginger
  • ½ teaspoon mace
  • ½ teaspoon allspice
  • ½ teaspoon cloves
  • ½ cup oil
  • ½ cup raisins (optional)


  • Preheat oven to 300 degrees and grease two loaf pans (preferably glass). Put coffee, applesauce and honey in a small pot and stir over low heat until dissolved and combined. Allow to cool a bit. In a mixer, beat the eggs and sugar together and combine with the cooled honey mixture. Sift dry ingredients together in a bowl (if using raisins, reserve ¼ cup of the flour before sifting). Add dry ingredients to the mixer and mix until combined. Add the oil. If using raisins, dredge them in flour before mixing them in. Pour mixture into pans. Bake for 1 hour or until a toothpick poked into the middle comes out clean.

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