Honey Cake with Pomegranate Seeds

"Traditional Jewish Honey cake is a staple recipe during the Jewish holiday Rosh-Hashanah. A holiday celebrating the new Jewish year."
-- @onesarcasticbaker

A Note from Feedfeed

Celebrate the Jewish New Year with this deliciously moist honey cake topped with tart pomegranates. This cake is packed with honey flavor and warm spices and best of all, takes little to no time at all to make!

Check out our Rosh Hashanah feed, for more recipes! 

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  • Recipe Card
Prep time 20mins
Cook time 45mins
Serves or Makes: 1 9" loaf pan

Recipe Card


  • 3/4 cup dark or light brown sugar
  • 2 large eggs
  • 1 cup neutral oil
  • 1 2/3 cup all purpose flour
  • 2 1/2 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 3/4 cup apple sauce
  • 1/3 cup plus 2 tablespoons honey
  • Pinch of salt


  • Step 1

    Preheat oven to 340°F. Line the bottom of 9" loaf pan with parchment paper and grease the sides.

  • Step 2

    In a medium bowl, sift the flour, cinnamon,salt and baking soda together and set a side.

  • Step 3

    In a large measuring cup, mix the applesauce and honey together. Set a side.

  • Step 4

    In a bowl of a standing mixer, place the sugar and eggs and mix on medium speed for few minutes until the mix is lighter in color, 4-5 minutes

  • Step 5

    Change mixer speed to low and slowly drizzle the oil into the bowl. Return speed to medium. Add the flour in 3 additions alternating with the Applesauce honey mix.

  • Step 6

    Pour the batter into the greased loaf pan or divide between the mini pans. Bake until the center is golden and a tooth pick comes out clean from the center of the cake, 45-50 minutes.

  • Step 7

    Remove the cake from the oven and let cool before slicing.

  • Step 8

    If you chose, drizzle the cake with 1/4 of warm honey or dust it with some powdered sugar.

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