Posted on September 12, 2011. Filed under: Cakes, Dairy, Desserts, Ethnic Recipe, Honey, Jewish, Kosher Recipe, Recipes, Rosh Hashannah Recipes, Traditions, Winnie the Pooh | Tags: , , , , , , , , |

Food-wise, most Jewish people celebrate Rosh Hashanah with sweet foods, like apples dipped in honey, challah dipped in honey and honey cake, as a wish for a sweet year. Some families eat the head of a fish, symbolizing that we wish to be like the head and not like the tail and that we wish to have a year in which we are on top and not the bottom of the.

Pomegranates are widely eaten as a symbol of plenty as there are so many seeds that we cannot count them. By eating pomegranates, we hope for plenty of good health and happiness for the New Year, and as many good things as there are seeds in a pomegranate.

As part of our salad and our side dish we choose recipes rich in carrots. This is because for Ashkenazi Jews, carrots symbolize the Yiddish word “merren” which means “carrots” and also means “more.” We ask for more of all the good things in life. Of course, as I stated in a previous post, we eat Tzimmes as a side dish which is made of carrots and sweet potatoes. Most people make a sweet tzimmes which also symbolizes our wish for a sweet New Year.

To continue with our wishes for a Sweet New Year for everyone, here is today’s honey cake recipe.

It's soooo yummmy in my tummmmy!

Beekeeper’s Honey Cake Recipe
posted by Annie B. Bond Sep 18, 2002 4:26 pm
filed under: Food & Recipes, Desserts

Adapted from All American Desserts, by Judith M. Fertig (Harvard Common Press,

“Spices, dried cranberries, and walnuts added to moist honey-kissed cake make this a festive and delicious treat. Beekeeper’s Honey Cake is a keeper in more ways than one, since it will stay fresh and tender for weeks. “~ Annie B. Bond


2 3/4 cup all-purpose flour
1 teaspoon ground cloves
2 teaspoons ground cinnamon
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, melted
1 1/2 tablespoons canola or corn oil
3 tablespoons packed dark brown sugar
1 tablespoon granulated sugar
3 large eggs, beaten
1 1/2 cups wildflower or other medium-colored honey
1 cup sour cream
1 cup dried cranberries or sour cherries*
1 cup chopped walnuts or pecans
Sliced almonds for garnish

*For Rosh Hashanah I’d use the dried cranberries or sweet cherries. You don’t want anything sour for the New Year! ~Softa123

1. Preheat oven to 350F. Grease and flour a 12-cup Bundt or 10-inch tube pan, tapping out the excess flour, and set aside.

2. Sift together the flour, spices, cream of tartar, baking soda, and salt in a medium-size mixing bowl. With an electric mixer, beat together the melted butter, oil, and both sugars in a large mixing bowl until well blended. Beat in the eggs, one at a time, then add the honey and sour cream all and once and beat until you have a smooth batter. Beat in the flour mixture, 1 cup at a time, beating well after each addition. Fold in the cranberries and walnuts.
Pour the batter into the prepared cake pan.

3. Bake the cake until a cake tester inserted near the center comes out clean, 45 to 50 minutes. Invert the cake onto a wire rack and let cool. As soon as the cake is cool enough to handle, press the flaked almonds into the top. Place the cooled cake in an airtight container to ripen for 2 days before serving.


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