This is traditional honey cake served during Rosh Hashana, although it is good any time. We eat it at Rosh Hashana to signify a sweet (honey) new year. My aunt Norma makes the very best honey cake and she always make a toping for it made from orange juice and powdered sugar. My mother got this recipe when she worked at Temple Emanuel Preschool. The preschoolers made it (with help from their teachers) so anyone should be able to make this cake. My mother added the above information and the cake recipe below in her memoirs. You will find the adjustments in Bold.
- 1 1/2 C coffee
- 1 C honey
- 1 t vanilla
- 1/4 C orange juice
- Zest of 1 orange (I didn’t use any orange zest)
Combine all of the above, stir well till honey melts, and let cool.
Sift the following
- 4 C flour
- 1 t baking powder
- 1 t baking soda
- 1 t salt (I didn’t use salt)
- 1/2 t each nutmeg, allspice, clove
- 2 t cinnamon
- 3 beaten eggs (I used 1 c applesauce for eggs, sugar and vegetable oil listed here)
- 1 1/2 C sugar
- 3/4 C vegetable oil
Add the dry ingredients alternating with the coffee/honey mixture
Pour into a large greased or sprayed with Pam (I just used parchment paper) . Bake at 350 degrees for 45 minutes. Cool in pan for 15 minutes, can dust with powdered sugar if desired.
Next week – my trip to the greenhouse with Chad!