Monday, September 26, 2011

Honey Cake for Rosh Hashana


Nothing represents Rosh Hashana (New Year) in the Jewish tradition more than honey cake. Each year I follow the tradition by making my mother's honey cake recipe. Each year I tell myself it's a good cake but a little on the dry side. Sorry mom!!

This year I really wanted to find a honey cake that was full of flavour and moist!! I found the perfect balance in Marcy Goldman's Jewish Holiday Baking cookbook.







3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup rye or whiskey
1/2 cup slivered or sliced almonds (optional)

Fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake. I made mine in a bundt pan and still had enough for a small loaf pan.

Preheat oven to 350°F. Generously grease pan(s) with non-stick cooking spray. For tube or angel food pans, line the bottom with lightly greased parchment paper, cut to fit.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)

Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).

Bake until cake tests done, that is, it springs back when you gently touch the cake center. For angel and tube cake pans, this will take 60 to 75 minutes, loaf cakes, about 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes.

Let cake stand fifteen minutes before removing from pan.




Since I'm responsible for all the desserts this year, I decided to include a show stopping apple cake that's always a hit. You can find the recipe HERE



To all who celebrate, a very sweet Shana Tova (Happy New Year)
StumbleUpon

5 comments:

Torviewtoronto said...

this looks wonderful

FOODalogue said...

This is my kind of cake - lots of flavors and not so gooey and sweet plus the round with all those fancy ridges looks very appealing.

Happy holidays to you and your family.

bellini said...

Shana tova Giz. A happy new year to you and your family. I have read about honey cake. By the way I love your pan!!!!

That Girl said...

We've never done honey cake. We always do apple crisp instead.

Hopie said...

MMMMM! This looks so goooood. Happy New Year!

Share/Bookmark