Friday, September 22, 2006

Rosh Hashana Honey Cake Recipe

This is the recipe for the traditional Rosh Hashana honey cake, passed to me directly from my grandmother Ruth, who is in all aspects my baking and cooking guru. Her recipes always turn out perfect!
Toda, Savta!

4 eggs
¾ cup sugar
¾ cup canola oil
½ cup orange juice
1 cup dark, strong tea (or coffee)
1 cup honey
1 ½ tsp. baking soda
3 tsp. baking powder
½ tsp cinnamon
½ tsp cloves
¼ tsp nutmeg
3 ¼ cup flour
Optional: raisins and nuts (almonds, walnuts or pecans), to taste

Whip the eggs with the sugar
Add the oil slowly, while still mixing the eggs and sugar
Add juice, tea and honey
Sift together the flour, baking soda, baking powder and spices
Add dry ingredients slowly to the mixture
Fold in nuts and raisins (if desired)
Bake in a baking pan wrapped in aluminum foil and slightly greased, for 40 minutes in 180 degrees Celsius (375 Fahrenheit).

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