Moist Rosh Hashana (New Year) Honey Cake
- Ready In:
- 1hr
- Ingredients:
- 19
- Yields:
-
1 cake
- Serves:
- 4-6
ingredients
-
Dry Ingredients
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon ginger
- 4 teaspoons cinnamon
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon nutmeg
- 1⁄4 cup whiskey (optional)
-
Wet Ingredients
- 3 eggs, slightly beaten
- 1 1⁄2 cups sugar
- 1⁄2 cup brown sugar
- 1 cup honey (I usually go with wild clover, but whatever's available, go for the thickest honey)
- 1 cup oil
- 1 teaspoon vanilla extract
- 1 cup black tea, strong (I've used Earl Grey each time) or 1 cup coffee
- 1⁄2 cup orange juice (bottled or fresh-squeezed is fine, but fresh-squeezed has worked best for me)
- 1 orange, zest (optional)
directions
- Preheat oven to 350°F If you're using black or dark-colored pans, reduce to 325°F.
- Prepare a 10 inch bundt pan, or tube pan, or 3 8" x 41/2” loaf pans.
- Grease and flour the bottoms of the pans - better yet, use baking parchment paper to line the bottoms of the pans: it makes getting your cake out in one piece easier!
- Mix all the dry ingredients in a large bowl or the bowl of your electric mixer.
- Add wet ingredients and mix until well combined.
- Pour slowly into prepared pans to avoid bubbles.
- Tap pans against counter to free any bubbles.
- Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
- Let the cake stand for at lease 15 minutes before you try and get it out of the pan.
- Invert it on a wire rack and cool completely.
- Wrap tightly in wax-paper, and then in foil to keep.
- This is one of those cakes that gets better the longer you let it sit; if you can make it 3 days in advance, that's actually ideal. It is also delicious right away.
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