Honey cake has long been a tradition for the Jewish New Year, which begins at sunset, September 12th, and is celebrated for two days. The honey symbolizes sweetness and the hope for a sweet New Year. Israel has been called "The Land of Milk and Honey" since Biblical times. The oldest intact beehives in the world, dating back to 900 B.C., were recently discovered in Israel. Historically, honey was also made from dates and fig trees.

This wonderful recipe comes from Hava Volman, an Israeli caterer in Brooklyn, New York. It's terrific sliced for dessert, though I also love it topped with cottage cheese or cream cheese for breakfast. This time of year I enjoy baking them and giving them out as gifts. The recipe also can be found in The Magical Melting Pot cookbook. Enjoy!

Jewish New Year Honey Cake

(makes 2 4" x 8" loaves) 

4 eggs

1 cup sugar

1/2 cup vegetable oil

1 cup honey

1 teaspoon grated orange rind

1 cup fresh orange juice

2 1/2 cups flour

3 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1 cup chopped walnuts or pecans 

1.  Preheat oven to 350 degrees.

2. Grease and flour two 4" x 8" loaf pans.

3. Beat the eggs, sugar, vegetable oil, and honey with an electric mixer for about 4 minutes.

4. Add the orange juice and grated orange rind. 

5. Combine the remaining dry ingredients and add them to the liquid mixture. Pour into the loaf pans.

6. Bake for approximately 1 hour. Test by inserting a toothpick or knife. If it comes out clean, the cakes are done. Cool before removing from pans.