Low Fat Honey Almonds Spices Cake Rosh Hashanah Kosher Recipes

ROSH HASHANAH HONEY CAKE

Steps:

• Place an oven shelf in an upper position in oven. Preheat oven to 350 degree. Spray a 10 inch fluted tube pan or Bundt pan with cooking spray. Set aside.
• In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg until thoroughly combined. Set aside.
• In a large bowl, whisk together the canola oil, honey, white sugar, brown sugar, eggs, vanilla, coffee, orange juice, and whiskey. With and electric mixer, beat the flour into the honey mixture just until the batter is thoroughly incorporated.
• Pour the batter into the prepared pan. Bake for 1 hour or until the cake is golden brown and a toothpick inserted into the middle of 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.

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.

TRADITIONAL ROSH HASHANAH HONEY CAKE RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/175 C.
• Grease a tube pan with a removable bottom and set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and nutmeg.
• Set aside.
• In another large bowl, whisk together the eggs and sugar, oil, honey, brewed tea, and vanilla extract until well combined.
• Slowly add the wet ingredients to the dry ingredients in 4 additions, whisking as you pour. Scrape down the sides of the bowl and mix well before each new addition. Continue whisking just until the batter is smooth and lump-free.
• Pour the batter into the prepared pan.
• Bake in the center of the preheated oven for 50 to 55 minutes, or until the top of the cake is golden brown, springs back to the touch, and a cake tester inserted in the center comes out clean.
• Allow the cake to cool in its pan on a rack for 20 to 30 minutes.
• Run an offset spatula or thin, sharp knife between the cake and the pan to loosen before unmolding.
• Transfer carefully to a cake plate.
• If desired, mix the confectioners' sugar and cinnamon together in a small bowl, place in a fine-mesh strainer, and sprinkle over the cake.
• Serve and enjoy!

LOW FAT HONEY ALMONDS & SPICES CAKE - ROSH HASHANAH (KOSHER)

Steps:

• Preheat oven to 355F (180C).
• Beat with mixer: eggs, oil, sugar and apple sauce for 3 minutes.
• In a different bowl, mix well: flour, baking powder, baking soda, salt, cinnamon and nutmeg.
• Gradually and alternately add flour mixture and coffee to the egg batter - flour added last, until smooth mixture.
• Add chopped almonds and blend into mixture - do not over mix.
• Pour into 2 greased and floured English Cake Baking Pans.
• Decorate with halved almonds.
• Bake in lover section of the oven for 55-65 minutes, until cakes are stable and dry.
• Cool thoroughly.
• Cake is best the day after: you may cover with aluminum foil and keep at room temperature for 3 days.
• You may freeze up to three months.

ROSH HASHANAH HONEY CAKE

Steps:

• Preheat oven to 350.
• Grease and flour 2 8x4 inch Baking Pans and set aside.
• Combine coffee and hot water, stirring until dissolved; set aside.
• Combine eggs, honey, and oil in a large mixing bowl. Beat at medium speed with electric mixer until well blended.
• Stir in dissolved coffee, sugar and vanilla.
• Combine flour, baking powder, baking soda, cinnamon, and nutmeg in a small bowl. Gradually add to egg mixture, beating at low speed until blended.
• Pour batter into pans, filling ech halfway.
• Bake for 45 min or until toothpick inserted in the center comes out clean.
• Turn off oven; leave cake in oven for 10 min to gradually cool (prevents cake form falling).
• Remove cake from pans and allow to completely cool.

GRANDMA SADIE'S HONEY CAKE

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.