Jewish Honey Cake Parve Recipes

FROM THE JEWISH FOOD HERO KITCHEN: HEALTHIER PAREVE HONEY CAKE

Steps:

• Pre-heat oven to 350 F (180 C).
• In a large bowl, combine the flour, baking powder, baking soda, sea salt and pumpkin pie spice. Whisk to blend.
• In a separate large bowl, combine the applesauce, non-dairy milk, honey and vanilla. Whisk to blend.
• Add the dry to the wet ingredients, add the currants and stir to combine. Don't over mix.
• Lightly oil the bundt pan with earth balance. Pour the cake batter into the prepared baking pan.
• Bake in 350 F oven for 15 minutes. Reduce oven temperature to 325 and bake for 45 more minutes. Top should spring back to the touch when finished.
• Cool completely before inverting onto a plate.

JEWISH HONEY CAKE

Steps:

• Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan.
• Place the eggs, lemon juice, lemon rind, oil, honey and coffee in a bowl of an electric mixer.
• Mix on low speed until well blended.
• In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.
• Gradually add the flour mixture to the eggs mixture, mixing for about 5 minutes or until well blended.
• Fold in the slivered almonds.
• Pour the batter into the tube pan.
• Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.

HONEY CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9 inch round or 8 x 8 baking pan. Line with wax paper. Set aside.
• In medium bowl or with electric mixer, beat sugar, egg yolks and honey until well beaten and combined.
• In a separate bowl, sift together, flour, baking power, baking soda and spices. Alternately add flour mix and coffee to egg and sugar mixture. Stir until well combined. Add in nuts.
• Pour batter into baking pan. Bake for one hour or until a tooth pick inserted into center of cake comes out clean.
• Cool on wire rack. Dust with confectioner's sugar before serving.

MOIST HOLIDAY HONEYCAKE

Steps:

• Place an oven shelf in an upper position in oven, and preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt® pan) with cooking spray.
• In a bowl, whisk together the unbleached flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together the canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated. Pour the batter into the prepared pan.
• Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning the cake out onto a serving platter.

JEWISH HONEY CAKE (PARVE)

Steps:

• Preheat oven to 350ºF. Spray two 9" x 5" loaf pans with non-stick cooking spray. Line the bottoms with brown paper.
• In a large bowl, beat eggs. Add sugar, honey, oil and vanilla; mix well.
• In a medium bowl, sift together, flour, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves. Add the sifted, dry ingredients to the egg mixture. Add coffee, apple and raisins. Mix well.
• Divide batter evenly between loaf pans. Bake in a 350ºF for 1 hour, or until a wooden pick inserted into cake comes out clean.

JEWISH HONEY CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square baking tin. Warm the oil, golden syrup, honey and sugar in a small pan to dissolve the sugar. Stir to combine, then leave to cool. Add the tea and beaten eggs.
• Lightly whisk the flour, baking powder, spices and a pinch of salt in a large bowl to combine. Make a well in the dry ingredients and mix in the wet ingredients, using a whisk or wooden spoon, until combined and lump-free.
• Pour the batter into the lined tin and sprinkle with the almonds, if you like. Bake for 50-55 mins, until the cake springs back when gently pressed and a skewer inserted into the middle comes out clean. Don't open the oven for the first 45 mins of baking.
• Leave to cool completely in the tin on a wire rack. Wrap well and keep for three to four days before eating, so the flavour can improve. Cut into nine squares to serve.