Eating a slice of honey cake on Rosh Hashanah, the Jewish new year, symbolizes hope for a sweet year ahead. Of course, honey cake is also a tasty and versatile dessert for year-round consumption. Use Burleson’s Organic Honey for the best result.

The honey in the cake attracts moisture, prolonging the shelf life and preventing staleness for days or even weeks. In fact, many devoted honey cake fans believe that honey cake’s texture and taste actually improve over time.


  • 3/4 cup Burleson’s Organic Honey
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup strong coffee
  • 1 jigger Scotch whiskey
  • 2 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tbs baking soda
  • 1 tbs cinnamon
  • 1/4 cup chopped pecans


  • 1
    Combine flour, baking powder, baking soda, and cinnamon in a bowl and set aside.
  • 2
    In another large bowl or standing mixer bowl, lightly beat eggs, then stir in oil, coffee, whiskey, and honey. Mix well.
  • 3
    Slowly mix in flour mixture.
  • 4
    When mixed, beat on high speed for 5 minutes.
  • 5
    Fold in pecans.
  • 6
    Pour into oiled tube pan and bake in preheated 350° F oven for 40 minutes or until a tester comes out clean.