RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cake, Honey, Star Bakery's European - pareve
Ruth, You and I have to try this recipe. No spices for you and no coffee for me! Karen Selwyn * * * * * * * STAR BAKERY'S EUROPEAN HONEY CAKE "When baker Ben Moskovitz was a little boy growing up in Apsha, Czechoslovakia, his mother made a sweet cake for Rosh Hashana out of burnt sugar. It was so delicious," said Moskovitz, the owner of Star Bakery in Oak Park, Mich. "Honey was too expensive for us. Here I use pure honey, and I still think my mother's cake was better, and I know I am [right]. The taste of hers is still in my mouth." Joan Nathan 1/2 cup dried apricots, chopped 1/4 cup rum 2 large eggs 1 cup clover honey 1/3 cup vegetable oil Grated rind and juice of 1 lemon Grated rind and juice of 1 orange 1/3 cup granulated sugar 1 teaspoon salt 1/3 cup apricot jam 1 3/4 cups unbleached flour 1/4 cup cake flour 1/2 teaspoon baking soda 1/2 cup slivered almonds Peheat oven to 350 degrees. Grease 2 (9-by-5-inch) loaf pans. Soak apricots in rum in small bowl. Beat eggs in mixing bowl. Stir in honey, oil, grated lemon and orange rinds and juices, sugar, salt and apricot jam. In separate bowl, combine flours and baking soda. Strain apricots, reserving rum. Add flour mixture alternately with rum to honey mixture. Fold in apricots and almonds. Spoon batter into pans. Bake for 40 minutes or until center is firm when pressed. Yield: 2 cakes. Source: "Honey Cake for Rosh Hashanah" by Joan Nathan ST. LOUIS POST DISPATCH (on-line edition) September 29, 1997
