Photo of Honey-spice cake by WW

Honey-spice cake

7 - 8
PersonalPoints™ per serving
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. This recipe also incorporates applesauce (apples are another traditional Rosh Hashanah food), which adds flavor, moisture, and richness to the cake, meaning less added fat is required too. The sliced almonds sprinkled on top add a contrasting crunch to each slice. If you prefer your cake with a denser texture, bake it at 325°F for 45 minutes. Then reduce the oven temperature to 300°F and bake for 15 minutes more. After the cake cools in the pan, you may need to run a knife around the edge of the pan to help the cake release easily onto the wire rack to finish cooling.


Cooking spray

1 spray(s)

All-purpose flour

1½ cup(s)

Baking powder

¾ tsp

Baking soda

½ tsp

Table salt


Ground cinnamon

1 tsp

Ground allspice

¾ tsp


2 large egg(s)


¼ cup(s)

Canola oil

2 Tbsp


½ cup(s), dark-variety preferred

Unsweetened applesauce

¼ cup(s)

Lemon zest

1 tsp

Sliced almonds

¼ cup(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.