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“A moist and yummy honey cake for Rosh Hashanah has coffee, orange juice, a touch of whiskey, and plenty of fragrant spices for a sophisticated taste.
Unfortunately, most honey cakes turn out to be dry, brick-like things, inedible except with a hot beverage. Some call honey cake the fruitcake of the Jewish people. BUT NOT THIS ONE! This cake is genuinely moist and yummy. It will serve about 12 guests at a holiday meal, but I promise that your family will chisel away at it until it's gone before the morning comes."
( Allrecipes.com)
I tried this honey cake already and it was the best I had.. (Nitza Gilad) . Don’t Miss !
Ingredients |
2-3/4 teaspoons baking powder
1 teaspoon baking soda
1/4 pound brown sugar
1 cup honey
15 ounces unbleached all-purpose flour
1 teaspoon vanilla extract
1-1/2 cups white sugar
1 cup canola oil
1/2 ounce Pam Cooking Spray
1 cup coffee
1/2 cup orange juice
1/4 cup whiskey
3 eggs
1 tablespoon and 1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Direction
Place an oven shelf in an upper position in oven, and preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt® pan) with cooking spray.
In a bowl, whisk together the unbleached flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together the canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated. Pour the batter into the prepared pan.
Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning the cake out onto a serving platter.
Shana Tova !
Yours,