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Italian Jewish Honey Cake Recipe - Dolce di Miele


Honey is common in Italy, and was once about the only really sweet substance readily available. It's not that common in recipes, however, I suspect because the sweetness of refined sugar, which is also much cheaper, is more consistent. It does add a distinctive touch, however.
This recipe is Italian Jewish, and traditionally prepared for Rosh Hashanah.

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes


  • 2 1/2 cups (300 g) flour
  • 1 cup honey
  • 4 tablespoons sugar
  • 1/2 cup olive oil
  • 2 eggs
  • 1 tablespoon baking powder or powdered yeast
  • The juice of a half a lemon, plus the grated zest
  • 1/2 cup hot water
  • 2 tablespoons rum or cognac
  • 1/2 cup raisins
  • 1/2 cup minced walnuts
  • Cinnamon and cloves


Once you have assembled the ingredients above, combine the honey and the sugar in the water, stirring until the sugar dissolves, then work in the remaining ingredients, adding the raisins and nuts last. Pour the mixture into a high-sided pan that you've oiled and lined with oiled paper, and bake it in a hot (200 C, 400 F) oven for about 45 minutes.

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