Just before Rosh Hashanah, I mentioned a honey cake that I made. I said that I would post the recipe, but while working to make my Rosh HaShanah video, I forgot to post it. Please find it below. I makes a large amount, so if you don’t need a huge one, consider making half the recipe.
- 3 1/2 cups (420 grams) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup (237 ml) vegetable oil
- 1 cup (237 ml) honey, divided
- 1 1/2 cups (300 grams) sugar
- 1/2 cup (110 grams) brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (237 ml) brewed coffee or strong tea
- 1/2 cup (119 ml) orange juice
- Preheat oven to 350 degrees F (176 C) and generously grease the baking pan(s) with nonstick cooking spray, baking spray, or butter (use either three 9 x 5 inch loaf pans, one 9 x 13 inch baking pan or any equivalent-sized pans)
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
- Add the oil, 3/4 cup of honey, sugar, brown sugar, eggs, vanilla, coffee or tea, and orange juice. Mix thoroughly, until all ingredients are combined and no lumps remain.
- Pour the batter into the prepared pan(s), filling each about halfway.
- Drizzle the remaining 1/4 cup of honey over the batter.
- Bake in the preheated oven until it springs back to the touch (30 – 60 minutes, depending upon size of the pan(s).
- Let cool 15 minutes before removing from the pan(s).
It is a lovely recipe adapted from Marcy Goldman’s “A Treasury of Jewish Holiday Baking”.