This is my Grandma Janette's formerly top-secret honey cake recipe. It's moist and delicious and, of course, filled with memories.

For other Rosh Hashana dish ideas, check out my menu for a muli-cultural Rosh Hashana.

Grandma Janette's Honey Cake

About This Recipe

This recipe appears in: How to Cook Like Your Grandmother


  • 1/2 cup oil
  • 1 cup sugar
  • 2 eggs
  • 1 small shot of rye whiskey
  • 3/4 cup honey
  • 1 teaspoon plum or raspberry jam
  • 1 cup strong brewed coffee
  • 1/2 cup chopped walnuts
  • 3 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon each ground cloves, nutmeg, allspice, ginger, and cinnamon
  • 1 tablespoon grated orange zest
  • Chopped almonds or walnuts


  1. 1

    Cream oil, sugar and eggs together in a large bowl.

  2. 2

    In a medium bowl stir together whiskey, honey, jam, coffee and walnuts.

  3. 3

    In another bowl sift together flour, baking powder, baking soda and spices. Then stir in grated orange zest.

  4. 4

    Alternate stirring flour mixture and coffee mixture to the creamed oil, sugar and eggs to create a smooth batter.

  5. 5

    Line a 10 x 15-inch pan with a trimmed brown paper bag and lightly oil the bag. Pour batter into the dish and sprinkle the top lightly with chopped walnuts or sliced almonds.

  6. 6

    Bake at 350°F for 45 minutes to an hour. The cake is done when a toothpick inserted into the center of the cake comes out clean.

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