Jewish Honey Cake
From midgelet 9 years ago
- 40-60 to make
- Serves 12
From a Treasury Of Baking by Marcy Goldman, this moist, light textured honey cake is best tasting a day or two after baking when flavors meld. In my opinion , an excellent addition to one's honey cake recipe collection to serve at any holiday.
Ingredients
- 3 1/2 cups all-purpose flour shopping list
- 1 tablespoon baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 4 teaspoons ground cinnamon shopping list
- 1/2 teaspoon ground cloves shopping list
- 1/2 teaspoon ground allspice shopping list
- 1 cup vegetable oil shopping list
- 1 cup honey shopping list
- 1 1/2 cups granulated sugar shopping list
- 1/2 cup brown sugar shopping list
- 3 eggs shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup warm coffee or strong tea ( I used orange spice chamomile tea ) shopping list
- 1/2 cup fresh orange juice shopping list
- 1/4 cup whiskey ( or replace with more orange juice ) shopping list
- 1/2 cup slivered or sliced almonds (optional) ( I did not use ) shopping list
How to make it
- Best baked in a 9-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9 by 13-inch sheet pan, or 2, 9 x 5 loaf pans or three 8 by 4 1/2-inch loaf pans.
- Preheat the oven to 350°F.
- Lightly grease the pan(s),, line the bottom with lightly greased parchment paper.
- 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 whisky.( or orange juice instead )
- 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 l somewhat thin 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.
- Freezes well
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