RFCJ RECIPE ARCHIVE
Posted by : Mimi Hiller Cake, Honey, Majestic and Moist New Year's - pareve
Honey Cake, Majestic and Moist, New Year's - pareve This recipe comes from A Treasury of Jewish Holiday Baking by Marcy Goldman (read the review of this splendid cookbook). This is absolutely, without a doubt, the best honey cake I've ever eaten. Majestic and Moist New Year's Honey Cake Serves 8 to 10 3-1/2 cups all purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 4 teaspoons cinnamon 1/2 teaspoon cloves 1/2 teaspoon allspice 1 cup vegetable oil 1 cup honey 1-1/2 cups granulated sugar 1/2 cup brown sugar, packed (light or dark- think I tested with light) 3 eggs 1 teaspoon vanilla extract 1 cup warm coffee or strong tea 1/2 cup orange juice 1/4 rye or whisky 1/2 cup slivered or sliced almonds I like this cake best baked in a nine- or ten-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9 x13-inch sheetpan, or three 8 x 4-1/2-inch loaf pans. Preheat oven to 350 F. Lightly grease the pan(s). For tube and angel food cake pans, line 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 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 mintues before removing it from the pan. Then invert it onto a wire rack to cool completely. Note: If you prefer not to use the whiskey, replace it with orange juice or coffee. Mimi _____________________________________________________________ Mimi Hiller (mimi@cyber-kitchen.com) Visit Mimi's Cyber Kitchen! http://www.cyber-kitchen.com/ The most comprehensive food-related site on the www! Chosen by HomePC as one of the top 500 on the Web in their Best of the Web survey (12/97)
