Awesome Honey Cake for Fall and Rosh Hashanah
September 28, 2011
My father’s mother, Mary Rich, made the best Honey Cake that I can remember. She died when I was young, but I have never forgotten it. For years, my sisters and I have been searching for a Honey Cake recipe that would rival hers. Last year, my mom’s incredible friend, Rosalie, brought a Honey Cake to our families Rosh Hashanah holiday dinner, and it was a winner! We loved the recipe so much, and it reminded us of Mary. I hope you will like it as much as we do. It’s perfect for the Jewish New Year, Rosh Hashanah or any fall celebration. Note: the batter will be slightly liquid, but the recipe turns out moist as can be.
Honey Cake
1 cup sugar
1 cup honey
1 cup canola oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ginger
1/2 teaspoon ground cloves
3/4 cup brewed coffee
3/4 cup orange juice
1 apple, peeled, cored and grated
2. Beat eggs; add sugar, honey, oil and vanilla, mixing well.
3. Sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves. Add the sifted, dry ingredients to the egg mixture. Add coffee, orange juice and apple, mixing well.
4. Divide batter evenly between two loaf pans. Bake at 350F for 1 hour or until a wooden pick inserted into cake comes out clean.
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