Honey cake is a Rosh Hashanah classic. Although, it's so incredibly delicious, I really think we should normalize making it year round! I had this idea in my head that I really wanted to add earl grey tea to my honey cake. The earl grey tea has floral and citrus qualities to it that of course lends exceptionally well to honey. This simple honey cake with earl grey tea for Rosh Hashanah has been such a hit with my family, I've had to hide it in my freezer underneath the challah. Shana Tova!
Ingredients:
- Dry ingredients: All purpose flour, sugar, baking powder, baking soda, salt and cinnamon.
- Wet ingredients: Vegetable oil, eggs, honey, vanilla, and tea.
How to make this simple honey cake with earl grey tea for Rosh Hashanah
Preheat oven to 350F. Line a loaf pan with parchment paper and set aside. Steep two tea bags in ½ c water.
In a medium-sized bowl, combine all of the dry ingredients and whisk to blend. In a separate bowl, whisk together the oil, eggs, honey, and vanilla. Add the dry ingredients and mix until just combined. Add the brewed tea and blend.
Pour into the prepared pan and bake for about 45 minutes or until a fork comes out clean.
Storing:
Honey cake is best stored in the fridge for 3-5 days in an airtight container. Bring to room temperature before enjoying.
To freeze, package the cake in an airtight container and freeze for up to 3 months.
Sometimes, I like to slice the cake when it has cooled completely, and store the slices in individual Ziplock bags!
Frequently asked questions on simple honey cake with earl grey tea for Rosh Hashanah
Can I substitute the earl grey tea?
You can substitute black tea for the earl grey.
What is the significance for Jews to eat honey cake on Rosh Hashanah?
The honey symbolizes hope that the new year is full of blessing and sweetness.
More Rosh Hashanah recipes
A great fall dessert: apple pie crumble bars
Apple and Honey Board for Rosh Hashanah
Simple honey cake with earl grey tea for Rosh Hashanah
Ingredients
- 1 ¼ c all-purpose flour
- ⅔ c sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ c vegetable oil
- 2 eggs
- ⅓ c honey
- 1 teaspoon vanilla
- 2 tea bags steeped in ½ c water
Instructions
- Preheat oven to 350F. Line a loaf pan with parchment paper and set aside. Steep two tea bags in ½ c water.
- In a medium-sized bowl, combine all of the dry ingredients and whisk to blend. In a separate bowl, whisk together the oil, eggs, honey, and vanilla. Add the dry ingredients and mix until just combined. Add the brewed tea and blend.
- Pour into the prepared pan and bake for about 45 minutes or until a fork comes out clean.
