Honey Cake

Shana Tova to all! I know it’s already passed, but honey bread is the essential dessert for any Rosh Hashanah dinner, so I just had to share my experience making it last week. I spent the first evening of the New Year at my mom’s new apartment in Brooklyn. Going there reminds me that there is a world outside of Manahattan – only 20 minutes away mind you – that feels like a completely different city. Small brownstones on every street, a main road with small shops and so much less noise than outside my window. It’s quite amazing.

Honey cake is incredibly simple to make, but care must taken after it’s put in the oven so as not to over-bake and becoming dry, which it tends to do. I used a pretty generic store brand honey, but I’m sure it would be very tasty to test out some more interesting farmers market honeys to see if there is any difference. I doubled the batch, as we were having multiple meals and had to juggle the ingredients in many different bowls as my mother does not yet have a proper set of mixing bowls. This is certainly a true holiday cake that fits at any Rosh Hashanah table.

HONEY CAKE

(Adapted from epicurous.com)

INGREDIENTS:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1 cup honey (preferably buckwheat)
  • 2/3 cup vegetable oil
  • 1/2 cup freshly brewed strong coffee, cooled
  • 2 large eggs
  • 1/4 cup packed brown sugar
  • 2 tablespoons whiskey or bourbon (I left this out, since my mom didn’t have any)

DIRECTIONS:

1) Put oven rack in middle position and preheat to 350°F. Oil loaf pan well and dust with flour, knocking out excess.

2) Whisk together flour, cinnamon, baking soda, salt, baking powder, and ginger in a small bowl.

3) Whisk together honey, oil, and coffee in another bowl until well combined.

4) Beat together eggs and brown sugar in a large bowl with an electric mixer at high speed 3 minutes. Reduce speed to low, then add honey mixture and whiskey and mix until blended, about 1 minute.

5) Add flour mixture and mix until just combined. Finish mixing batter with a rubber spatula, scraping bottom of bowl.

6) Pour batter into loaf pan (batter will be thin) and bake 30 minutes. Cover top loosely with foil and continue to bake until cake begins to pull away from sides of pan and a wooden pick or skewer inserted in center comes out clean, about 30 minutes more. Cool on a rack 1 hour.

7) Run a knife around side of cake, then invert rack over pan and invert cake onto rack. Turn cake right side up and cool completely.

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2 thoughts on “Honey Cake

  1. Did u put coffee in the bAtter? Did u just use the coffee u brought with u?
    I had some honey cake at shul on shabbat The pastries and cakes were very special but the honey cake was not as tasty as yours I was then invited for lunch on eastern parkway The guests and hosts were most interesting and the
    meal beyond the beyond. Challah made into 12 rolls apparently a chasidic custom for shabbat tsuvah. 12 tribes and 12 months, coconut curry chicken, the best tuna salad I ever had made without mayo, scrumy meat balls and numerous other dishes that were all presnted with flair perhaps it was because I was so stuffed by the time dessert was served but the honey cake just didn’t cut it I think u would have much to share with the hostess yawl born in Haifa and came to ny maybe 13 years ago to have fun and then became observant only 4 years ago works alot with Israeli artists and her 6 year old daughter attends bet rivka in crown heights! Also sweet little 2 month old infant with a full head of hair. No cutting corners for
    the holidays even with the infant

  2. I just wish we had the technology to reach into the computer screen and take a bite out of those pictures. It was crispy to perfection on the outside and moist as ever on the inside… yuuummm

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