Dates are a traditional food for Rosh Hashana, the Jewish New Year, in many parts of the world. In the United States, serving honey cake is a popular way to convey wishes for a sweet new year. This week, we are publishing cookbook author Joan Nathan’s recipe for Date-Filled Crescent Cookies in the newspaper and online. That recipe led me to recall these honey cake recipes, which Nathan shared a number of years ago. The first is a spicy honey cake developed by cookbook author Maida Heatter. The second is from Ben Moskovitz, a Michigan bakery owner who grew up in Czechoslovakia.

MAIDA HEATTER’S PAIN D’EPICE

Yield: 2 (8-by-4-inch) loaves

Plain fine dry bread crumbs

1 tablespoon whole anise seeds

3 cups unbleached flour

1 cup rye flour

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon dry ground mustard

1/4 teaspoon salt

1/2 teaspoon finely ground white or black pepper (preferably freshly ground)

1 cup granulated sugar

1 cup honey

1 tablespoon dry instant espresso or coffee powder or granules, optional

2 teaspoons baking soda

1 cup boiling water

2 ounces ( 1/3 cup) dark or light raisins, optional

2 ounces candied ginger, diced into 1/4-inch pieces ( 1/2 cup diced)

5 ounces candied orange peel, diced into 1/2-inch pieces ( 2/3 cup diced)

Preheat oven to 350 degrees. Grease 2 (8-by-4-inch) loaf pans. Dust pans with bread crumbs and shake out excess. Set aside.

Crush anise seeds in mortar and pestle, just enough to bruise them. Set aside.

Sift together both flours, ginger, cinnamon, mustard, salt and pepper.

In separate bowl, whisk together sugar, honey and espresso powder. Force baking soda through fine strainer and add to honey mixture. Add boiling water and continue mixing until honey is completely melted.

Add anise seeds and sifted dry ingredients to honey mixture all at once. Continue to mix, scraping down sides of bowl with rubber spatula as needed, until fully mixed and smooth. Do not overbeat. Fold in raisins, candied ginger and orange peel.

Pour half of mixture into each prepared pan. Bake in lower third of oven for 1 hour or until wooden pick comes out clean. Let cool in pans 15 minutes. Remove cakes from pans; let cool completely on wire rack.

Note: Loaves improve in flavor as they stand at room temperature. They can stand several days before serving. This is a great way to prepare in advance for your holiday meal.

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STAR BAKERY’S EUROPEAN HONEY CAKE

Yield: 2 cakes

1/2 cup dried apricots, chopped

1/4 cup rum

2 large eggs

1 cup clover honey

1/3 cup vegetable oil

Grated rind and juice of 1 lemon

Grated rind and juice of 1 orange

1/3 cup granulated sugar

1 teaspoon salt

1/3 cup apricot jam

1 3/4 cups unbleached flour

1/4 cup cake flour

1/2 teaspoon baking soda

1/2 cup slivered almonds

Preheat oven to 350 degrees. Grease 2 (9-by-5-inch) loaf pans. Soak apricots in rum in small bowl.

Beat eggs in mixing bowl. Stir in honey, oil, grated lemon and orange rinds and juices, sugar, salt and apricot jam.

In separate bowl, combine flours and baking soda.

Strain apricots, reserving rum.

Add flour mixture alternately with rum to honey mixture. Fold in apricots and almonds. Spoon batter into pans.

Bake for 40 minutes or until center is firm when pressed.