July 05, 2016
Desserts, Cakes, Tube/Bundt,
Eggs, Alcohol, Jewish, Rosh Hashanah, Hand Mix/Whisk, Oven Bake, Kosher, Vegetarian more
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"Found @ dianasdessertsdotcom & contributed there by Marcy Goldman, author of A TREASURY OF JEWISH HOLIDAY BAKING. It was further defined as a RECIPE FOR THE JEWISH HOLIDAY: ROSH HASHANAH-JEWISH NEW YEAR'S. Marcy said "I like a New Year's honey cake to be extra moist & sweet, as good on the day of baking as it is days later. This one is QUEEN OF THE REALM - Rich, nicely spiced, majestic in taste & stature. I went through many variations & tasting sessions until I was satisfied w/this definitive cake. 1 taster gave it the ultimate compliment by saying THIS 1 RECIPE IS WORTH THE PRICE OF THE BOOK. Like most honey cakes, it's a good keeper & can be made up to a couple of days ahead." (Times were estimated by me, but hard to do as baking time was variable & depended on pan size. So I opted to pick her preferred pan size & show that baking time) ENJOY!"
I like this cake best baked in a 9-in angel food cake pan, but you can also make it in a 10-in tube or bundt cake pan, a 9x13-in sheet pan or three 8x4.5-in loaf pans.
Preheat the oven to 350F (180C). Lightly grease the pan(s). For tube & angel food pans, line the bottom w/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 lrg bowl, whisk together the flour, baking powder, baking soda, salt & spices. Make a well in the center & add the oil, honey, sugars, eggs, vanilla, coffee, orange juice & rye (or whiskey).
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) & sprinkle the top of the cake(s) evenly w/the almonds. Place the cake pan(s) on 2 baking sheets stacked together (this will ensure the cakes bake properly w/the bottom baking faster than the cake interior & top) & bake until the cake springs back when you touch it gently in the center. For angel & tube cake pans, bake for 60-70 min. For loaf cakes, bake for 45-55 min. For sheet-style cakes, the baking time is 40-45 min. This is a fairly liquid batter & (depending on your oven) it may need extra time. The cake should spring back when gently pressed.
Let the cake stand for 15 min before removing it from the pan. Then invert it onto a wire rack to cool completely.
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