Nutritional Info

Nutrition Facts

Serving Size 1 (197g)

Calories 679
Calories from Fat 491 (72%)
Amount Per Serving %DIV
Total Fat 54.5g 84%
Saturated Fat 13.5g 68%
Monounsaturated Fat 34.7g
Polyunsaturated Fat 6.3g
Trans Fat 0.0g
Cholesterol 86.8mg 29%
Sodium 575.2mg 25%
Potassium 45.5mg 1%
Total Carbohydrate 39.9g 13%
Dietary Fiber 1.3g 5%
Sugars 32g
Protein 4.1g 8%

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Recipe Description
This is the dark, dense honey loaf, fragrant with spices, that we all recall from Rosh Hashanahs past. One bite and you can hear shofars blowing.
Prep time
30 min
Cook time
1 hr 15 min
Ready In
1 hr 45 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  raisins
1/2 Cup(c)  orange iuice
2 1/2 Cup(c)  all purpose flour, plus extra for dusting the pan
2 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  baking soda
1 Teaspoon(t)  cinnamon, ground
1/2 Teaspoon(t)  ginger, ground
1/2 Teaspoon(t)  cloves, ground
1/2 Teaspoon(t)  salt
1/4 Cup(c)  vegetable oil, plus extra for greasing the pan
1 Cup(c)  sugar
1 Cup(c)  honey
2   large eggs, separated, at room temperature
1   lemon, zested
1   orange, zested
1 Cup(c)  strong brewed coffee, at room temperature
1/2 Cup(c)  walnut pieces, toasted and chopped
1 Teaspoon(t)  all purpose flour


Preheat the oven to 325° F. Grease a 9 by 5 inch loaf pan, dust it with flour, and tap out the excess. Combine the raisins and orange juice in a small bowl, and set it aside until the raisins have plumped, 15 minutes. Meanwhile, sift the 2 1/2 cups flour and the baking powder, baking soda, cinnamon, ginger, cloves and salt together into a bowl. Set it aside. Blend the oil, sugar, honey, egg yolks and both zests with an electric mixer on medium speed until thick and well blended, about 3 minutes. Reduce the speed to low and add the flour mixture in three additions, alternating with the coffee in two additions, beginning and ending with the flour. Drain the raisins and discard (or drink) the orange juice. Dry the raisins with a paper towel. Mix the walnuts and raisins with the remaining 1 teaspoon flour, and stir them into the batter. Using a clean, dry bowl and beaters, beat the egg whites on medium high speed until stiff peaks form, 1 to 1 1/2 minutes. Stir one fourth of the beaten egg whites into the batter to lighten it. Then add the remaining whites in three additions, folding them in until incorporated. Scrape the batter into the prepared loaf pan, and bake on the center oven rack until the cake springs back when lightly touched and a cake tester inserted in the center comes out clean, 1 hour and 5 to 15 minutes. Allow the cake to cool in the pan set on a wire rack for 15 minutes. Then run a knife around the edges and turn the loaf out. Return it to the rack to cool completely. Cut the cake into slices, and serve.

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