Sweet New Year’s Honey Cake!
Happy New Year to all those celebrating the Jewish Holidays. Last week was Rosh Hashanah, the Jewish New Year. This coming weekend Jews around the world will celebrate Yom Kippur, the Day of Atonement.
In an effort to start the year off sweet, a prayer is made while each person dips a piece of challah (Jewish egg bread) into honey, which is then eaten. It is also tradition to serve Honey Cake as a dessert, and gifted to many that celebrate.
While these holidays may be celebrated by Jews worldwide, I believe every single one of us should dip our bread in honey this year, in particular, and say a prayer!
I know I don’t need to share with everyone the state of our world right now. From horrific natural disasters to insane commentary between leaders of the world fueling fire, hate, and prejudice. It’s almost unbearable to watch the news, yet impossible not to with so much turmoil going on each and every day.
So I say to YOU today, “dip some bread in honey and taste the sweetness. Make yourself a loaf of this tender, flavorful and sweet, but not too sweet – Honey Cake.
Wishing all my friends and family, every race & religion, and to readers of At Home with Vicki Bensinger, a Happy, Healthy, Peaceful, Sweet, & Prosperous New Year!
Let us work together to make peace, once and for all!
Below is my recipe for Honey Cake. Please share it with family & friends, along with this light Apple Butter that I will be posting this week.
PEACE TO ALL
Sweet New Year's Honey Cake
- 3 1/2 cups/828ml "00" flour or all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1 cup canola oil
- 1/2 cup honey
- 1/2 cup Lyle's Golden Syrup
- 3/4 cups granulated sugar
- 1/2 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup warm instant espresso
- 1/2 cup fresh orange juice
- 1/4 cup Calvados Pear (or Apple) Brandy
- 1/2 cup slivered or sliced almonds (optional)
- Can be baked in a 9-inch angel food cake pan, a 10-inch tube or bundt cake pan, a 9-by-13-inch sheet pan, or three 8-by-4 1/2-inch loaf pans. I baked it in 2 loaf pans for extra height.
- Preheat the oven to 350°F. Lightly grease or spray pan(s) with non-stick spray. For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, use "cake collars" if desired.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices. Make a well in the center and add oil, honey, sugars, eggs, vanilla, coffee, orange juice, and pear or apple brandy.
- 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, if desired. Place the cake pan(s) on a baking sheet and bake until cake springs back when touched gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes (or when toothpick inserted comes out mostly clean, not dry). For sheet-style cakes, the baking time is 40 to 45 minutes. This is a runny 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.
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