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–+ servings

Honey Spice Cake with Pomegranate Glaze

Amy Kritzer
A super moist Honey Spice Cake with Pomegranate Glaze. The perfect dessert for Fall or Rosh Hashanah!
4.5 from 2 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine Jewish
Servings 12


  • For cake:
  • Cooking spray
  • 3 1/2 cups unbleached all-purpose flour plus more for flouring the pan
  • 1 1/2 cups white sugar
  • 1/2 cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 4 teaspoons ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1 cup canola or vegetable oil
  • 1 cup honey
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup strong brewed coffee
  • 1/2 cup pomegranate juice
  • 1/4 cup whiskey
  • Zest from 1 lemon
  • For glaze
  • 1 cup confectioner's sugar
  • 1-2 Tablespoons pomegranate juice
  • Pomegranate arils for garnish


  • Pre-heat your oven to 350 degrees F and spray a bundt pan with non-stick spray and flour lightly. Mix together the flour, sugars, baking powder, baking soda, salt, ginger, cardamom and nutmeg until combined.
  • Add in canola or vegetable oil, honey, eggs, vanilla extract, coffee, pomegranate juice, whiskey and lemon zest and beat with a mixer until just incorporated. You do not want to over beat and make the cake tough.
  • Pour the batter into the prepared pan and bake in the oven until cake is golden brown and a toothpick inserted into the cake comes out with just a few moist crumbs, about 1 hour.
  • Cool for 20 minutes in the pan before and then turn the cake out onto a serving platter.
  • Mix confectioner’s sugar and enough pomegranate juice to make a glaze thick enough to cover the back of a spoon and drizzle over cake. Garnish with pomegranate seeds and serve!
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