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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


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.
Page not found

Uh-Oh! I Can't Seem To Find What You Are Looking For.

I can't seem to find what you think you're looking for.

What the heck just happened?

Well unfortunately, I think you've just experienced what we webmasters refer to as a "Big Problem." This could be caused by several factors including:

  1. The material you are looking for is no longer available.
  2. The material you are looking for was really never available.
  3. The material you are looking for is around here someplace, but we have cleverly hidden it in a location called "somewhere else".
What should I do now?

Well, that depends. If you believe the material is actually on this site, we would recommend that you click the logo at the top of the page and try again. If you think the material is in fact not on this site, well, try "Googleing" for it. Also, you could hit "F5" or "refresh" to repeatedly reload the page. That rarely works, but you never know.

OK, who's fault is this anyway? Who can I blame for this mess?

In the most existential sense, isn't it really everyone's fault? No. More than likely it's your darn fault. However, if you would use the contact form and explain the error you received we would be very appreciative and happily remove you from our "people who caused massive, time consuming irreparable errors" list. That's one list you don't want to be on.



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Contact Us | Terms of Use| Privacy Policy
Copyright © 2012 Mimi's Recipe Board. All Rights Reserved.