Chocolate-Glazed Honey Cake

This is my mother's traditional honey cake, made every year for the Jewish new year Rosh Hashanah. We eat honey cake in order to have a sweet new year. I love the glaze for this especially - the cake is a little dry. I could eat the glaze with a spoon! Best served with tea.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 8 mins
• Total Time: 1 hr 23 mins
• Calories: 410 Calories

Ingredients

• ½ cup white sugar
• 1 ½ cups white sugar
• ½ cup vegetable oil
• ½ teaspoon ground cloves
• 4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon baking soda
• ¼ cup unsweetened cocoa powder
• 1 cup honey
• 1 tablespoon brandy
• ½ cup margarine
• 1 tablespoon baking powder
• 3 large eggs
• 1 teaspoon all-purpose flour
• ½ cup brewed coffee
• 3 ½ tablespoons water
• 1 tablespoon jam (any flavor)

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.

Step 2

Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.

Step 3

Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.

Step 4

Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.

Step 5

Spread glaze over cooled cakes.