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Recipe Collection

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Spiced Honey Cake

Spiced Honey Cake Related:   breakfast & brunch, desserts & sweets, Israel & the Middle East, pareve, vegetarian

Prep time: 15 minutes

Cook time: 30 to 40 minutes

Yield: 2 8-inch loaves

This cake brings together a range of spices and flavors for a very tasty result. The loaves can be frozen for a later day and work perfectly for French toast or even croutons—if you can manage not to eat it all at once.


  • 2 extra large eggs
  • ¾ cup light brown sugar
  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1½ teaspoon ground ginger
  • 1½ teaspoon nutmeg
  • 1 tablespoon whole anise seeds
  • ½ cup pomegranate juice
  • ½ cup olive oil
  • 1 cup silan (date syrup), divided (¾ cup and ¼ cup)
  • Juice and zest of 1 orange
  • 2 tablespoons sesame seeds


  • Preheat oven to 350 degrees and grease or line two 8-inch loaf pans. Cream the eggs and sugar together in a large bowl or in a stand mixer with a paddle attachment. Beat for 3 to 4 minutes or until noticeably lighter in color and texture.
  • Mix all dry ingredients (except sesame seeds) together in a bowl.
  • Add the pomegranate juice, olive oil, ¾ cup silan, orange juice and zest to the eggs and sugar and stir well to combine. Gently incorporate the dry ingredients, mixing until it just comes together, a few lumps are ok. Pour into pans and bake for 30 to 40 minutes or until a toothpick comes out clean.
  • Remove to a rack to cool, and brush the tops with the reserved silan, sprinkle sesame seeds on top.

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