Rosh Hashanah Honey Cake

This is traditionally eaten at Rosh Hashanah to express the wish that the year ahead be sweet.

• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon cinnamon
• 2 eggs
• 1/2 cup oil
• 1 cup strong coffee
• 1 jigger scotch
• 3/4 cup honey
• 1/4 cup pecans, chopped

METHOD

Equipment: One 10 inch tube pan, oiled.

Preheat oven to 350°F.

Working with a whisk, combine flour, baking powder, baking soda and cinnamon. Set aside.

Lightly beat eggs in large bowl. Stir in oil, coffee, scotch and honey. Mixå well.

Slowly mix in flour. When mixed, beat for 5 minutes with an electric mixer.

Turn into oiled tube pan and bake in preheated 350°F oven for 40 minutes, or until a tester comes out clean.

Yield: 1 cake

This recipe from www.inmamaskitchen.com

Contributor: Barbara Paley-Israel

Barbara measures the oil, then measures the honey. The honey slides right out of the measuring cup without sticking.

 

top of page