Check out these recipes for Rosh Hashanah!
Planning for Rosh Hashana? Here are more than 55 great recipes to celebrate the Jewish New Year.
Apples dipped in honey—and Honey Cake—are quintessential recipes for Rosh Hashanah. But other foods symbolize our hopes and dreams for good luck, new beginnings, good health, and prosperity, too.
Pomegranates, dates, green beans, beets, and sweet winter squashes like pumpkin and butternut are auspicious Jewish New Year foods, too. There are lots of recipes for Rosh Hashanah dishes that incorporate these ingredients.
Rosh Hashanah is a food holiday if ever there was one. Check out these 55+ favorite recipes for Rosh Hashanah. This list will help you build the perfect menu to celebrate the holiday and guarantee a sweet new year.
- 3½ cups (420 grams) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 cup (237 ml) vegetable oil
- 1 cup (237 ml) honey, divided
- 1½ cups (300 grams) sugar
- ½ cup (110 grams) brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (237 ml) brewed coffee or strong tea
- ½ cup (119 ml) orange juice
- Preheat the oven to 350°F and generously grease the baking pan(s) with nonstick cooking spray, baking spray, or butter. (Use either three 9-by-5-inch loaf pans, one 9-by-13-inch baking pan, or any equivalent-sized pans.)
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
- Add the oil, 3/4 cup of the honey, sugar, brown sugar, eggs, vanilla, coffee or tea, and orange juice. Mix thoroughly, until all ingredients are combined and no lumps remain.
- Pour the batter into the prepared pan(s), filling each about halfway.
- Drizzle the remaining 1/4 cup of honey over the batter.
- Bake in the preheated oven until the cake is set all the way through and feels springy to the touch (30 to 60 minutes, depending on the size of your baking dishes). A tester inserted into the center should come out clean.
- Let cool 15 minutes before removing from the baking dish. Slide a knife around the edges to help loosen the cake, if necessary.
1. This recipe makes three 9-by-5-inch loaf pans or one 9-by-13-inch baking pan, or 36 standard cupcakes.
2. Be careful not to overfill the pans—each pan should only be filled about halfway.
3. Smaller portions will bake faster so be sure to adjust the cooking times and check early and often.
4. You can cut this recipe down. To make one 9-by-5-inch loaf or 12 cupcakes, use 1 cup plus 2 tablespoons flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/3 cup vegetable oil, 1/3 cup honey (save about 1 1/2 tablespoons for drizzling over the batter, 1/2 cup granulated sugar, 2 1/2 tablespoons brown sugar, 1 large egg, 1/2 teaspoon vanilla, 1/3 cup coffee or tea, and 2 1/2 tablespoons orange juice.
5. To make 2 9-by-5-inch loaves or 24 cupcakes, use 2 1/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2/3 cup vegetable oil, 2/3 cup honey (save about 3 tablespoons for drizzling over the batter, 1 cup granulated sugar, 1/4 cup plus 1 tablespoon brown sugar, 2 large eggs, 1 teaspoon vanilla, 2/3 cup coffee or tea, and 1/4 cup plus 1 tablespoon orange juice.
Amount Per Serving Calories 265Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 23mgSodium 169mgCarbohydrates 43gFiber 1gSugar 28gProtein 3g