With apologies to those of you who also read my Feed the Spirit blog, where this ran last week, I’m posting my Honey Cake recipe here as well. Just in case you haven’t finished your Rosh Hashanah planning and cooking — ha!
As you may have guessed, the reason I’m taking the lazy way today is that I’m up to my eyeballs in kitchen chores, getting ready for the big day tomorrow when we’re hosting a lunch. Honey cake will be on the menu. Not everyone likes honey cake, which is actually more of a spice cake. Honey cakes tend to be dry. This recipe is quite moist, especially if you add a maple syrup glaze on the top. It has a nice, spicy taste, and the coffee balances out the sweetness of so much sugar and honey.
You can halve the recipe if you want only one loaf. Or you can freeze one loaf and save it for another occasion.
I wish my Jewish friends everywhere a shanah tovah u’metukah, a very happy, healthy and sweet New Year.
Ingredients:
1 cup strong coffee
1¾ cups honey
4 eggs
¼ cup vegetable oil
1¼ cups dark brown sugar
3½ cups flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. nutmeg
½ tsp. ground ginger
½ cup chopped walnuts, optional
Maple syrup, optional
Directions:
Preheat oven to 300 degrees.
Generously grease and flour two 9 x 5-inch loaf pans.
Combine the coffee and honey in a large bowl or saucepan and bring to the boil in the microwave or on the stovetop. Let cool.
In a large mixing bowl, beat the eggs, then stir in the oil and brown sugar. In another bowl, mix the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger and nuts if you use them.
Alternately add the flour mixture and honey-coffee mixture into the egg mixture and mix well. Pour the batter into the prepared pans.
Bake 70 minutes until the top of the cake springs back when touched lightly. If you want a sweet glaze on the cake, drizzle maple syrup over the top as soon as the cake comes out of the oven.
Cool in the pan. Let the cake stand for 24 hours before serving.
Bobbie's Best Recipes 