Personal

Car Stuff

Extras

Jewish Honey Cake

This is a traditional treat for Rosh Hashanah, the Jewish New Year. But it's also a not-too-sweet treat that's good anytime. The coffee and brown sugar give it a darkness that balances the golden sweetness of the honey.

3 Eggs
1/4 cup Sugar
1/4 cup Soft Margarine
2 1/2 cup Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg
1/8 tsp. Ground Cloves
1/4 cup Honey
1 cup Cold Strong Coffee
1 Ripe Banana, mashed

Beat the eggs until thick. Add the sugar gradually. Beat in the margarine. Stir the flour, baking powder, baking soda, cinnamon, nutmeg and cloves together. Add gradually to the creamed mixture with the honey and coffee. Beat until combined. Add the banana. Pour the batter into a lightly oiled and floured 10 inch tube pan or two 9 inch loaf pans. Bake in a 350° F. oven for 45 to 50 minutes. Remove from the oven and cool on a wire rack for 5 minutes before removing from the pan. Cool thoroughly before slicing.

Majestic and Moist New Year's Honey Cake

From: Mimi Hiller <mimi@nospam.cyber-kitchen.com>
This recipe comes from A Treasury of Jewish Holiday Baking by Marcy Goldman. This is absolutely, without a doubt, the best honey cake I've ever eaten. Serves 8 to 10

3-1/2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1 cup vegetable oil
1 cup honey
1-1/2 cups granulated sugar
1/2 cup brown sugar, packed
3 eggs
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup orange juice
1/4 rye or whisky
1/2 cup slivered or sliced almonds

I like this cake best baked in a nine- or ten-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9 x13-inch sheetpan, or three 8 x 4-1/2-inch loaf pans. Preheat oven to 350F. Lightly grease the pan(s). For tube and angel food cake pans, line bottom with lightly greased parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices. Make a well in the center, and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice and rye or whisky.

Using a strong wire whisk or electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl. Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed. Let the cake stand for 15 mintues before removing it from the pan. Then invert it onto a wire rack to cool completely.

Note: If you prefer not to use the whiskey, replace it with orange juice or coffee.