JEWISH HONEY CAKE
Traditional honey cake, made for Rosh Hashanah to ensure a sweet New Year but also prepared by honey-cake lovers for special occasions.
Provided by Steve P.
Categories Dessert
Time 1h20m
Yield 1 Ten inch tube pan, 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 387.2, Fat 9.9, SaturatedFat 1.4, Cholesterol 52.9, Sodium 304.5, Carbohydrate 70.5, Fiber 1.7, Sugar 41.3, Protein 6.4
HONEY CAKE
Rosh Hashanah's favorite dessert gets its sweetness from golden honey and it's depth of flavor from fall spices like cinnamon and allspice. Serve with cinnamon ice cream for an especially decadent start to the New Year.
Provided by Jodi Luber
Categories Desserts
Time 1h10m
Number Of Ingredients 10
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.
MAJESTIC AND MOIST NEW YEAR'S HONEY CAKE
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Provided by Marcy Goldman
Categories Cake Mixer Brunch Dessert Bake Vegetarian Rosh Hashanah/Yom Kippur Fall Kosher Honey Kidney Friendly Pescatarian Dairy Free Peanut Free Soy Free
Yield Serves 8-10
Number Of Ingredients 19
Steps:
- 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.
GRANDMA SADIE'S HONEY CAKE
Honey cake is a traditional recipe for Rosh Hashanah, the Jewish new year. This recipe was found by my husband's aunt on a hand-written note - we think it belonged to his great-grandmother. I think the old recipes are the best! Some measurements have been converted from pounds for more modern conventions.
Provided by Dinah Berch
Time 1h20m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a two 8-inch baking dishes.
- Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Mix honey into creamed butter-egg mixture.
- Sift flour, baking powder, and baking soda into a separate bowl. Slowly mix flour mixture, alternating with the coffee, into honey mixture until batter is just mixed. Fold almonds and raisins into batter; add orange zest, vanilla extract, and cinnamon into batter. Pour batter into the prepared baking dishes.
- Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.
Nutrition Facts : Calories 363.2 calories, Carbohydrate 59.3 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 2.4 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 234.1 mg, Sugar 36.3 g
JEWISH HONEY CAKE
This simple honey cake, also known as 'lekach', is a must-have sweet treat when celebrating the Jewish New Year, or Rosh Hashanah. It's best made a few days ahead, as the spicing and texture improve as it matures
Provided by Victoria Prever
Categories Afternoon tea, Dessert
Time 1h25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 310 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
MAJESTIC & MOIST NEW YEAR'S HONEY CAKE
Here is Marcy Goldman's "sweet" honey cake (from her book, A Treasury of Jewish Holiday Baking) to serve for your Rosh Hashanah dessert. Ms. Goldman writes: "I like a New Year's honey cake to be extra moist and sweet, as good on the day of baking as it is days later: This one is queen of the realm--rich, nicely spiced, in a word, majestic in taste and stature. I went through many variations and tasting sessions until I was satisfied with this definitive cake. One taster gave the ultimate compliment, saying, "This one is worth the price of the book." Like most honey cakes, it is a good keeper and can be made a couple of days ahead".
Provided by dojemi
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- I like this cake best baked in a 9-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9 by 13-inch sheetpan, or three 8 by 4 1/2-inch loaf pans.
- Preheat the oven to 350 degrees F (180 C).
- Lightly grease the pan (s).
- For tube and angel food pans, line the bottom with lightly greased parchment paper.
- For gift honey cakes, 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 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) and sprinkle the top of the cake (s) evenly with the almonds.
- Place the cake pan (s) on 2 baking sheets stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top), 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.
- Note: If you prefer to not use the whiskey, replace it with orange juice or coffee.
MOIST HOLIDAY HONEYCAKE
Spiced fragrant honey cake is a tradition on Rosh Hashanah (the Jewish New Year, which generally falls in September). Unfortunately, most honey cakes turn out to be dry, brick-like things, inedible except with a hot beverage. Some call honey cake the fruitcake of the Jewish people. BUT NOT THIS ONE! This cake is genuinely moist and yummy. It will serve about 12 guests at a holiday meal, but I promise that your family will chisel away at it until it's gone before the morning comes.
Provided by Amybobamy
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 554.5 calories, Carbohydrate 87.3 g, Cholesterol 46.5 mg, Fat 20.4 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 308.7 mg, Sugar 58.1 g
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