Rosh Hashanah Honey Cake Recipe – Sweet Messianic New Year Recipe: Kosher Food 

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Celebrate Rosh Hashanah with a rich, moist honey cake rooted in Scripture and tradition—Messianic Jewish recipe for a sweet new year in Yeshua.

A Sweet New Year in Yeshua: Rosh Hashanah Honey Cake

Introduction

Honey has always been more than just sweetness on the tongue—it is a symbol of God’s abundant blessings and provision. In the Torah, we hear the promise of a “land flowing with milk and honey” (Exodus 3:8), a picture of God’s faithful care for His people. King David wrote, “How sweet are Your words to my taste, sweeter than honey to my mouth!” (Psalm 119:103), reminding us that the truest sweetness comes from walking in God’s ways.

During Rosh Hashanah, many families enjoy honey to symbolize our prayer for a sweet and fruitful year ahead—not only in physical blessings but in spiritual growth through our Messiah, Yeshua. Just as honey preserves and enriches, so His presence sustains us and fills our days with joy. Yeshua Himself declared, “I have come that they may have life, and have it abundantly” (John 10:10).

This honey cake is a cherished Rosh Hashanah tradition, often served after candle lighting or during the festive meal alongside apples dipped in honey. Its rich aroma fills the home, and every slice becomes a shared expression of hope: may this year be as sweet and full as the flavors before us.

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Recipe Summary Card

Recipe title: Rosh Hashanah Honey Cake in Yeshua’s Joy
Prep time: 20 minutes
Cook time: 50–60 minutes
Total time: 1 hour 20 minutes
Yield: 12 servings
Pan size: 9x13-inch pan or 10-inch bundt pan
Difficulty level: Easy
Special equipment: Electric mixer (optional), sifter (optional)

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Ingredients List

Use kosher-certified ingredients where applicable.

• All-purpose flour – 3 ½ cups (420 g)

• Baking powder – 1 tsp (4 g)

• Baking soda – 1 tsp (5 g)

• Ground cinnamon – 2 tsp (5 g)

• Ground cloves – ½ tsp (1 g)

• Ground allspice – ½ tsp (1 g)

• Salt – ½ tsp (3 g)

• Large eggs – 4 (room temperature)

• Granulated sugar – 1 cup (200 g)

• Brown sugar – ½ cup (100 g)

• Honey – 1 cup (240 ml)

• Strong brewed coffee or tea – 1 cup (240 ml), cooled

• Vegetable oil – ¾ cup (180 ml)

• Orange juice – ¼ cup (60 ml)

• Vanilla extract – 2 tsp (10 ml)

Optional variations:

• Gluten-free: Substitute 1:1 gluten-free flour blend with xanthan gum.

• Sugar-free: Replace sugars with a granulated sweetener blend; use sugar-free honey substitute.

• Dairy-free: Recipe is naturally parve/dairy-free.

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Step-by-Step Directions

1. Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan or a 10-inch bundt pan.

2. Mix dry ingredients: In a large bowl, sift together flour, baking powder, baking soda, cinnamon, cloves, allspice, and salt.

3. Mix wet ingredients: In another large mixing bowl, beat eggs until light. Add sugars, honey, coffee/tea, oil, orange juice, and vanilla. Mix until smooth.

4. Combine: Gradually stir dry ingredients into wet, mixing just until combined. Batter will be thin—this is normal.

5. Pour & bake: Pour batter into prepared pan. Bake 50–60 minutes (bundt pans may require 60–65 minutes).

6. Test doneness: Insert a toothpick into the center—if it comes out clean, the cake is ready.

7. Cool: Let cake cool in the pan for 15 minutes, then remove and place on a wire rack to cool completely before slicing.

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Serving & Presentation

• Servings: 12 slices, about 1-inch thick each.

• Plate slices on a festive platter, drizzle with extra honey, and garnish with fresh apple slices or pomegranate seeds.

• Serve warm or at room temperature with a cup of tea or coffee after the Rosh Hashanah meal.

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Baking/Cooking Tips & Troubleshooting

• Flavor tip: Use strong brewed coffee for a deeper, richer flavor that balances the sweetness.

• Moisture tip: Don’t overbake—remove cake as soon as a toothpick tests clean.

• Mistake to avoid: Overmixing will make the cake dense; stir gently once flour is added.

• Kosher note: This cake is parve, so it pairs well with any meat or dairy-free meal.

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Dietary Adaptations

• Gluten-free: Use a high-quality 1:1 GF flour blend with xanthan gum; check baking time 5 minutes earlier.

• Sugar-free / low-sugar: Use a monk fruit or stevia blend; be aware sugar-free honey may brown faster.

• Dairy-free: Already dairy-free; ensure all ingredients are parve-certified.

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Storage, Make-Ahead & Freezing

• Room temperature: Store covered for up to 3 days.

• Refrigerated: Keep in airtight container up to 1 week; bring to room temp before serving.

• Frozen: Wrap tightly and freeze for up to 3 months; thaw overnight in fridge.

• Refreshing tip: Warm slices in 300°F (150°C) oven for 5–7 minutes before serving.

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Closing Blessing & Scripture

"May He satisfy you with honey from the rock and with the finest wheat" (Deuteronomy 32:13).

As we share this cake, may our hearts be filled with the sweetness of God’s Word and the abundant life found in Yeshua our Messiah. Shana Tova U’Metuka—A Good and Sweet New Year!

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Printable Recipe Card

Rosh Hashanah Honey Cake
Prep time: 20 min | Cook time: 50–60 min | Total: 1 hr 20 min | Servings: 12 | Difficulty: Easy

Ingredients:

• 3 ½ cups (420 g) flour

• 1 tsp (4 g) baking powder

• 1 tsp (5 g) baking soda

• 2 tsp (5 g) cinnamon

• ½ tsp (1 g) cloves

• ½ tsp (1 g) allspice

• ½ tsp (3 g) salt

• 4 large eggs

• 1 cup (200 g) sugar

• ½ cup (100 g) brown sugar

• 1 cup (240 ml) honey

• 1 cup (240 ml) coffee/tea

• ¾ cup (180 ml) oil

• ¼ cup (60 ml) orange juice

• 2 tsp (10 ml) vanilla

Directions:

1. Preheat oven to 350°F (175°C). Grease pan.

2. Sift dry ingredients.

3. Beat eggs, add sugars, honey, coffee, oil, juice, vanilla.

4. Combine wet and dry.

5. Pour into pan; bake 50–60 min.

6. Cool, serve, enjoy!

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Adaptations Summary

• Gluten-free: 1:1 GF flour blend; check doneness 5 min early.

• Sugar-free: Monk fruit/stevia blend, sugar-free honey.

• Dairy-free: Already parve; confirm all ingredients kosher-certified.

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