Honey Cake

<<

Honey Cake is a traditional Jewish cake recipe served at the holidays and on special occasions. This particular recipe is moist and 'high-rise' unlike more dense cakes. It is a terrific snack anytime and remains moist for days.

Ingredients:

• 4 eggs
• 3/4 cup sugar
• 1/2 cup oil
• 1 cup honey
• 1 cup strong brewed tea, cooled (you can substitute orange juice, if desired)
• 2 1/2 cups flour
• 3 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 cup chopped nuts or raisins
Optional: add a dash of powdered nutmeg, cloves, allspice, ginger or grated rind of an orange, if desired

Preheat oven to 350 degrees F. Grease a large tube pan or 10" bundt pan.

Prepare tea, let it brew and then cool down. In a large mixing bowl, beat eggs and sugar until smooth. Beat in oil and then honey at high speed until light and fluffy.

Sift dry ingredients together. Add them together with cooled tea to egg mixture. Beat only until all ingredients are incorporated and smooth. Do not overmix. Stir in nuts or raisins (or both).

Pour batter into prepared tube pan.

Bake for 60-70 minutes using middle rack of oven. Check for doneness after one hour by inserting a toothpick in centre - if it comes out clean, cake is ready.

Cool cake for 20-30 minutes. To remove it from pan, run a sharp knife around edges to loosen it up. Invert over plate and remove from tube pan. Allow cake to cool to room temperature.

Adapted from the recipe in 'A Treasure for my Daughter' (Ein Chapter of Hadassah, Montreal)

Please send your favorite Jewish recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.

Return to Cakes & Pies

Custom Search