In addition to hating on Klout and writing random code blog posts, I’ve decided to branch out a bit with my posts and write about one of my other passions: baking and cooking. I recently had a Rosh Hashanah (Jewish New Year) dinner party with my roommates and made several desserts. The traditional dessert for the holiday is a Honey Cake, for a “sweet” new year. I’ve tried about 5 recipes and this is my favorite. Pictures, ingredient list and directions can be found below.
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1 cup vegetable oil
- 1 cup honey
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup coffee
- 1/2 cup fresh orange juice
- 1/4 cup bourbon
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice
- Make a well in the center, and add oil, honey, granulated sugar, brown sugar, eggs, vanilla, coffee, orange juice and bourbon
- Mix well and then portion into tins. Do not overbeat! If you are using an electric mixer, do so at a low setting.
This is a huge recipe and its into FIVE 7.75 Inch x 3.75 Inch x 2.75 loaf pans. I normally just pick up a pack of 6 disposable aluminum tins at the grocery store.
The batter should look like this once combined:
The cakes keep for up to 5 days and honestly are better after sitting for a day, just cover with foil or cling wrap in the tin to store. Enjoy!