Magestic and Moist Honey Cake

. September 21, 2009


Wishing you a Happy Rosh Hashanah  2009!

If you're looking for a fabulous honey cake for the holidays look no further. This is my favorite recipe. It's by Marcy Goldman from" A Treasury of Jewish Holiday Baking": super moist, perfect texture, nice blend of spices. As usual, I reduced the amount of sugar and oil : minus 25%. Also, instead of all-purpose flour I put T 80 flour  for better nutritious value.

For  8-10.

Ingredients


3 1/2 cups all-purpose flour ( I put flour T80)

1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil ( I used 3/4)
1 cup honey
1 1/2 cups granulated sugar ( I used 1 cup)
1/2 cup brown sugar
3 eggs
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup rye or whisky (see Note)
1/2 cup slivered or sliced almonds (optional)


Preparation


I baked this cake in 2 aluminium loaf pans.
Preheat the oven to 350°F. Lightly grease the pans.
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 or tea.
Using a strong wire whisk or an 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 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.

Note:
If you prefer not to use the whisky, replace it with orange juice or coffee. I chose to replace it with Earl Grey Tea.

7 comments:

HoneyB said...

I love this recipe! Looks very delicious!

Olive said...

hello,

I like this recipe, so full of spices..it does have a lot of oil, 1 cup did you use just 3/4 or that is already been reduced coz you said you took 25% less oil and sugar..I hope you're not getting confused with my question..

Myrtille said...

- HoneyB :Thanks
- Olive : That's correct I used 3/4 of oil.

frichtidelasouri said...

perfect for breakfasts:)

Laura said...

Great spices in this cake, I bet your house smelled like a great day of autumn when you baked it.

dada said...

No doubts, majestic! Bien dense, épicé et gourmand. Ravie aussi de t'avoir rencontrée :-) Bises et bon week-end

Anonymous said...

mais pourquoi??? pourquoiiiiiiiiiiii
je ne suis pas parfaite bilingue franglais ???
c'est pas juste de comprendre que c'est une super délicieuse recette et de pas comprendre ce qu'est " tablespoon baking powder" même traduit

bouuuuuuuuuuhhhh
allé ! demain, j'me mets à l'anglais !

bye

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