With ginger, cinnamon, cloves and honey, this loaf is a genuine crowd-pleaser. The texture is moist and tender—more like a tea cake—topped with crunchy sliced almonds and layered with warming spice notes that deepen as it rests. It’s ideal to make ahead: quick to prepare and even better after a day or two in the fridge. If you enjoy spice cakes, this Spiced Honey Cake will become a go-to.
This honey cake is inspired by traditional Rosh Hashanah honey cakes and updated with orange juice and a touch of whiskey for brightness and depth. The recipe blends elements from classic versions while keeping the method simple and reliable for a single 9×5 loaf pan. Small adjustments to flour and sugar create a batter that bakes into a soft, fragile crumb that holds moisture well thanks to the oil.
I use ginger along with cinnamon and cloves here; nutmeg is a traditional alternative you can substitute or add for a slightly different spice profile. I prefer brown sugar for its caramel notes and use slightly less overall sugar, letting the honey and spices shine. Because the cake relies on oil, it stays moist even when refrigerated—unlike many butter-based cakes that dry out in the fridge.
The balance of flavors is surprising: the spices come forward, the whiskey is gentle, and the orange juice adds a subtle citrus lift. The cake is delicate, so allow it to cool fully (or chill briefly) before slicing to avoid crumbling. Left to rest, the flavours meld and intensify; by day two the cake is often more complex and delicious.
Please read the recipe notes before beginning.
Spiced Honey Cake
Ingredients
- 1/3 cup plus 1 tbsp soft brown sugar, light or dark (80 g) (white sugar is okay)
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup vegetable oil (100 g)
- 1/2 cup honey (170 g)
- 1/4 cup orange juice (60 ml), preferably freshly squeezed
- 2 tbsp whiskey (30 ml), optional
- 1/2 cup warm coffee (125 ml) (see notes)
- 1 1/2 cups all-purpose flour (180 g)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon powder
- 1 tsp ginger powder (see notes)
- 1/4 tsp clove powder
- 1/3 cup sliced almonds for topping (30 g)
Instructions
- Preheat the oven to 170°C (338°F) and line a 9×5 inch loaf tin with non-stick baking paper. You can grease the pan, but the paper makes it much easier to lift the fragile cake out once baked.
- In a mixing bowl, whisk the eggs, vanilla and brown sugar until slightly frothy and well combined, about 20 seconds by hand.
- Add the oil, honey, orange juice and optional whiskey; whisk until combined. Stir in the warm coffee. The mixture may become frothy.
- Sift in the flour, baking soda, baking powder and spices. Fold gently to combine. The batter will be quite runny; use a whisk to break up any lumps and make a smooth batter.
- Pour the batter into the prepared tin, smooth the top and sprinkle the sliced almonds evenly over the surface. Bake for 35–40 minutes, until the cake has risen, the center cracks slightly, and a toothpick inserted into the center comes out with moist crumbs but no wet batter. If the top browns too quickly, tent the pan with foil and continue baking until the center is done.
- Let the cake cool in the tin for about 30 minutes, then lift it out using the paper and transfer to a wire rack to cool completely. Slice into 10 pieces; for smaller portions, halve each slice. Use a sharp knife and slice gently—chilling the cake for 20–30 minutes before cutting will reduce crumbling.
- The cake tastes good fresh, but the spices and honey deepen after a day or two in the fridge. Store refrigerated; the cake will keep for about a week. Serve slices with hot tea or coffee.
Notes
* This cake leans toward spiced flavors rather than a strong honey-forward profile; the ginger is prominent as written. Reduce or swap spices to suit your taste. If you prefer nutmeg, add 1/4 tsp powdered nutmeg.
* The cake is not overly sweet. Increase sugar to 1/2 cup if you want a sweeter loaf.
* For the coffee: dissolve 1 tsp instant coffee in 1/2 cup hot water, or use a mild brewed coffee. The coffee adds depth without dominating the cake.
