Majestic and Moist New Year's Honey Cake
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8–10
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 cup honey
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1 cup vegetable oil
- 1 tablespoon baking powder
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 4 teaspoons ground cinnamon
- 1/2 cup fresh orange juice
- 3 eggs
- 1 cup warm coffee or strong tea
- 1/4 cup rye or whisky (see note)
- 1/2 cup slivered or sliced almonds (optional)
- Carbohydrate 121 g(40%)
- Cholesterol 48 mg(16%)
- Fat 24 g(38%)
- Fiber 2 g(10%)
- Protein 8 g(17%)
- Saturated Fat 2 g(10%)
- Sodium 533 mg(22%)
- Calories 735
Preparation Preheat the oven to 350°F. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky. Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl. Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed. Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely. NoteIf you prefer not to use the whiskey, replace it with orange juice or coffee. Reprinted with permission from Treasury of Jewish Holiday Baking by Marcy Goldman. © 2009 Whitecap Books, Ltd. Buy the full book from Amazon.
Preparation Preheat the oven to 350°F. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky. Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl. Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed. Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely. NoteIf you prefer not to use the whiskey, replace it with orange juice or coffee. Reprinted with permission from Treasury of Jewish Holiday Baking by Marcy Goldman. © 2009 Whitecap Books, Ltd. Buy the full book from Amazon.
