RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Cake, Honey, Marlene Sorosky's - pareve
Prep Time: 20 minute Bake Time: 65 to 75 minutes Advance Prep: Cake may be held at room temperature up to 4 days or frozen SHANAH TOVAH HONEY CAKE Honey cakes are traditionally served on Rosh Hashanah and Yom Kippur to ensure a sweet year This one is my family's favorite---a distant cousin to gingerbread. It's a dark, moist loaf that's slightly sticky, slightly sweet and slightly spicy. 2 large eggs 3/4 cup sugar 1/2 cup honey 3 tablespoons vegetable oil 2 teaspoons instant coffee granules 1/3 cup (3 ounces) frozen orange juice concentrate, thawed 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/8 teaspoon salt Grease or spray a 9 x 5 x3-inch loaf pan. Preheat oven to 300 degrees. To make batter: In a large mixing bowl with electric mixer, beat eggs, sugar, honey and oil until blended. Dissolve coffee in 1/2 cup warm water. Mix into batter with orange juice. Add flour, baking powder, soda, cinnamon, allspice and salt. Mix on low speed until incorporated. Increase speed to high and mix for 1 minute or until smooth. Pour into prepared pan. To bake: Bake for 65 to75 minutes or until a toothpick inserted in center comes out clean. Remove from oven to rack and cool in pan for 10 minutes. Invert on rack and cool completely. (Cake may be wrapped in foil and kept at room temperature up to 4 days. Or they may be frozen. Defrost wrapped at room temperature.) Makes 12 servings. Copyright Entertaining on the Run for the Jewish . Holidays by Marlene Sorosky, to be published by William Morrow and Company Inc., 1997.
