Rosh Hashanah Honey Loaf with Cinnamon

Name: Rosh Hashanah Honey Loaf with Cinnamon
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 1 loaf (10 slices)
Cuisine: Jewish holiday-inspired
Ingredients: 250 g all-purpose flour; 250 g honey; 100 g granulated sugar; 120 ml milk; 120 ml neutral oil; 3 whole large eggs, room temperature; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1 tsp vanilla extract; 1/4 tsp fine salt; 40 g chopped almonds, optional

A tender honey and cinnamon loaf cake for Rosh Hashanah, with a gently spiced crumb.

By Hez ArslanUpdated October 2, 2026

Total 1 hr 15 minMakes 1 loaf (10 slices)

Jump to Recipe

Honey cake is a warmly spiced loaf often served around Rosh Hashanah. This source combines honey, sugar, eggs, milk, oil, flour, cinnamon and vanilla. The large honey quantity can make the cake heavy, so this version moderates it and uses a standard loaf-pan amount that bakes more evenly. Mix only until the flour disappears, then check the centre with a skewer near the end of baking. Let the cake cool fully before slicing; the flavour deepens after resting overnight. Heat oven to 170°C (340°F). Grease and line a 23 x 13 cm loaf pan. Whisk eggs and sugar until combined. Whisk in honey, milk, oil and vanilla. In another bowl whisk flour, baking powder, baking soda, cinnamon and salt. Fold into wet ingredients just until no dry flour remains.

How to tell when it is ready

A skewer inserted in the centre comes out with a few moist crumbs; the centre is set.

Tips

Measure flour without packing it.
Mix only until combined.
Tent loosely with foil if the top browns early.
Cool fully before slicing.

Troubleshooting

If the dish cooks unevenly, cut ingredients into similar sizes.
Taste and adjust seasoning before serving.

Substitutions

Use a similar neutral cooking oil if needed.
Choose fresh herbs that complement the dish.

Variations

Adjust herbs or seasoning to taste.
Add a pinch of chilli for gentle heat.

Serving suggestions

Serve with tea.
Pair with apple slices.
Offer lightly sweetened yogurt.
Slice for a holiday dessert table.

Make ahead

Bake one day ahead and wrap once fully cool; the flavour settles overnight.

Storage

Refrigerate leftovers in a covered container within 2 hours and use within 3 days.

Food safety

Contains wheat, eggs, milk and possible tree nuts. Do not serve honey to infants under 12 months.

Frequently asked questions

Can I prepare this ahead?

Prepare suitable components ahead and refrigerate them promptly.

How should I store rosh hashanah honey cake?

Refrigerate leftovers in a covered container within 2 hours and use within 3 days.

Serve warm and refrigerate leftovers promptly.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Rosh Hashanah Honey Loaf with Cinnamon