Photo of Honey-Spice Cake by WW

Honey-Spice Cake

Points® value
Total Time
1 hr
15 min
45 min
Welcome the Jewish New Year with homemade honey cake. It's a cinch to make and certain to start the year on a sweet note.


Cooking spray

1 spray(s)

All-purpose flour

1½ cup(s)

Baking powder

¾ tsp(s)

Baking soda

½ tsp(s)

Table salt


Ground cinnamon

1 tsp(s)

Ground allspice

¾ tsp(s)

Raw egg

2 large


¼ cup(s)

Canola oil

2 tbsp(s)


½ cup(s), dark-variety preferred

Unsweetened applesauce

¼ cup(s)

Lemon zest

1 tsp(s)

Sliced almonds

1 tbsp(s)


  1. Preheat oven to 350ºF. Coat a metal or glass loaf pan with cooking spray.
  2. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and allspice; set aside.
  3. In another large bowl, beat eggs with an electric mixer; add sugar, oil and honey. Beat until combined and mixture is pale yellow; stir in applesauce and lemon zest.
  4. Slowly incorporate flour mixture into egg mixture using an electric mixer; mix thoroughly but do not over beat.
  5. Spoon batter into prepared pan; sprinkle with almonds. Bake in middle of oven until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes. Cool cake in pan for about 15 to 20 minutes and then cool cake completely on a wire rack. Slice into 12 pieces and serve. Yields 1 slice per serving.


If you prefer your cake with a denser texture, bake it at 325ºF for 45 minutes. Then reduce the oven temperature to 300ºF and bake for 15 minutes more.