Friday, September 14, 2007

Rosh Hashannah Honey Cake

I've had this recipe in my "to try" list for about a year, and since it's now Jewish New Year time again, I gave it a try yesterday. This is an easy recipe to throw together, especially if you get all the ingredients and bowls out so you can just go down the line and get it done quickly. The 9 x 13 pan size is large, so I gave a nice chunk to friends. This recipe came from the Chicago Jewish Times Online site. Honey cake is great, so don't shy away if you're not Jewish. Try it; you'll like it!
Classic Honey Cake

3 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 tablespoon instant coffee
1/2 cup boiling water
1/4 cup oil
1 cup honey
Zest of one orange
2 tablespoons any whiskey
4 eggs
1 cup sugar
1 cup chopped walnuts

Preheat oven to 325 degrees. In a bowl combine the flour, baking powder, cinnamon and baking soda and set aside. Mix the instant coffee with the water and blend in the oil, honey, orange zest and whiskey. In a large bowl, beat eggs until frothy; gradually add sugar and beat until light. Add to the honey mixture. Combine flour mixture alternately with honey mixture, starting and ending with the flour. Stir in walnuts. Pour batter into an oiled and waxed paper- lined 13- x 9- x 2-inch baking pan (Pam’d the pan; lined bottom w parchment paper) . Bake for about 50 minutes. Test for doneness with a toothpick. If toothpick comes out clean and dry cake is done. If moist, keep baking until toothpick comes out clean. ***Turn cake upside down onto a wire rack. Cool. Peel off waxed paper and wrap in aluminum foil to keep fresh. Serves 8 to 10.

*** Cooled in pan on a rack about 30 minutes until cake was just warm. Flipped out of pan onto cooling rack, left paper on, then flipped rightside up on another rack to finish cooling.

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