RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cake, Fruit and Honey, Joyce Rosencrans' - pareve
Unlike my local newspaper which pays scant attention to recipes for the Jewish holidays, the ST. LOUIS POST DISPATCH regularly publishes excellent Jewish recipes. Many of these turn out to be so popular that they make a second appearance in the annual "favorites" column. The honey cake below is one such recipe. The Joyce Rosencrans in the title works for the Scripps Howard News Service. She began by sharing her recipe with colleagues at the paper. Enthusiastic reaction led to its publication in the paper. Karen Selwyn * * * * * * * Joyce Rosencrans' Fruit and Honey Cake 6 eggs, beaten to blend 3/4 cup mild honey 2 cups granulated sugar (or 1 cup granulated and 1 cup brown sugar) 3/4 cup vegetable oil (scant) 1/2 teaspoon vanilla 3/4 cup chopped dates or golden raisins 3/4 cup chopped walnuts 5 cups all-purpose flour, divided 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon ground cloves 1/2 teaspoon salt 1 whole orange (including peel), washed, seeded and roughly chopped 1 whole tart apple, washed, cored and roughly chopped 1 cup coffee, cooled Grease and flour a 10-inch tube pan; set aside. In a large bowl, beat eggs with honey, sugar, oil and vanilla. Blend well; let stand a few minutes for sugar to dissolve. Blend again with a wire whisk. In a small bowl, measure dates or raisins and walnuts; stir in 2 tablespoons flour, coating fruit and nuts to help prevent them from sinking in the batter during baking. Set fruit and nuts aside. In a medium bowl, combine remaining flour, baking powder, baking soda, cloves and salt. Sift together or stir well to combine. Add chopped, seeded, unpeeled orange and apple to blender with coffee (easier if done in two batches). Cover; process until nearly smooth. (If using a food processor, grind fruit without coffee, adding coffee after mixture is nearly smooth.) Add dry ingredients alternately to honey mixture with the coffee-fruit mixture. Blend after each addition, stirring vigorously with a large mixing spoon. Stir in the floured fruit and nuts. Turn batter into prepared tube pan. Bake in center of a preheated 350-degree oven 45 minutes. Reduce heat to 300 degrees and continue baking about 30 minutes more, or until cake tests done with a cake tester stuck in center. Let cake cool in tube pan (upright). Loosen edges when completely cool, then support cake with your hand (hand under the center tube) and invert with a sharp tap so the heavy cake drops out. Place cake on serving plate, top side down. Yield: 1 (10-inch) tube cake. Source: "The 1994 Favorites" Judith Evans ST. LOUIS POST DISPATCH (on-line edition), 1/2/95
