My mother-in-law's rosh Hashana Spice Cake

By request, this is my MIL's Rosh Hashana Honey Cake. The one with no honey. It's also originally from her sister Ruth. Its delicious- enjoy. And yes, feel free to substitute the Golden Syrup with honey!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 20


  • 10 oz Sugar
  • 10 oz Self Rising Flour
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1 tsp Ginger
  • 1 tsp Mixed Spice/All spice
  • 3 Eggs
  • 6 tbsp Golden Syrup
  • 10 oz Oil
  • 10 oz Warm Water


  • Add all ingredients into a large mixing bowl in the order listed. Mix well by hand or by mixer, but adding the liquid slowly as it tends to splash.
  • Grease and line 2 loaf pins and fill about halfway. (it rises a lot). You can also use low round tins as well.
  • Bake at 180c/350f for about 45 mins. Test with a toothpick for doneness.

Jump to Recipe Print Recipe


Our Studio


I want emails from JCD with products information, promotions, advertisements. I can unsubscribe any time using the unsubcribe at the end of all emails.    

© 2024 Jerusalem Cake Design. All Rights Reserved.
    Your Cart
    Your cart is emptyReturn to Shop