A Cake for a Sweet New Year
Rosh Hashanah was last week. And when it comes time for Rosh Hashanah, the one thing that I think of most— apart from services, shofar blowing and atoning for sins— is honey cake. It’s traditional to eat honey around this time of year in order to ensure a sweet year ahead. This is an amazing recipe that Mango Mama shared with me, though it has undoubtedly been traded through many hands. It features just about every ingredient under the sun (except butter because it’s dairy-free). Whisky, coffee, orange juice and baking spices come together in a cake that is light, moist and extremely addictive. All it takes is one bite to make the world seem a little sweeter. Try it for yourself!
L’shana tova— Happy new year!
The Best Honey Cake
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
1/2 teaspoons ground cloves
1/2 teaspoons ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 eggs
1 teaspoon vanilla
1 cup warm coffee or strong tea
1/2 cup orange juice
1/4 cup rye or whisky (substitute orange juice or coffee)
1/2 cup slivered or sliced almonds (optional)
This cake is best baked in a 9-inch angel food cake pan, but you can make it in:
One 9 or 10-inch tube or bundt cake pan
One 9 by 13-inch sheet cake
Two 9-inch squares or round pan layer cakes
Two 9 by 5-inch loaf pans
Preheat oven to 350 degrees F. Lightly grease pan(s). For tube and 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, orange juice and rye or whisky.
Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, blended batter. Make sure no ingredients are stuck to the bottom.
Spoon batter into prepared pan(s). Sprinkle top of cakes evenly with almonds. Place cake pan(s) on two baking sheets, stacked together. This will ensure the cakes bake properly with the bottom baking faster than the interior and the top.
Bake until cake tests done— when it springs back when you gently touch the cake center. For angel and tube cake pans bake for 60-70 minutes, for loaf cakes about 45-55 minutes. For sheet style cakes, baking time is 40-45 minutes.
Let the cake stand 15 minutes before removing from the pan.
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Mango Mama said,
September 18, 2007 @ 12:36 am
I am on my fourth honey cake of the season. I bring them to board meetings, interfaith gatherings, New Year meals, and more. I eat the leftovers for breakfast with coffee and sometimes I serve it to Daddy Salmon for dessert with vanilla ice cream.
This year I am spending the high holidays singing in Aspen, CO, so I am missing all the family meals, but I plan to bring a cake (along with my famous jam and canned pears) to give to my friends who are leading the services with me.
Since I discovered last year that I am allergic to cinnamon, I have replaced the cinnamon this year with an extra teaspoon of allspice and cloves. It still tastes great!
XO
Mango Mama
HR Peanut said,
September 18, 2007 @ 10:03 am
This recipe sounds fabulous. I just wish I’d had it when I was making my own Rosh Hashanah dinner! For my iron chef inspired apples and honey meal, I made four dishes that each used apples and/or honey. It was a fun way to escape from the tired brisket and noodle kugel standard and still have some Rosh Hashanah flair. I searched high and low for a delicious-sounding honey cake recipe, but had to settle with an apple-pumpkin streusel. Next time, it’ll be your honey cake!
Your friend,
HR Peanut
Flav said,
September 18, 2007 @ 10:24 am
Mango Mama’s honey cake is always a wonderful treat. I’m glad to be back in Oregon to enjoy it this year!
Empanada Boy said,
September 24, 2007 @ 10:51 pm
Had some tonight… It’s been a sweet new year so far!