A sweet new year

I used to work at a "luxury living option for those 65 and better".  One day I got word that a resident wanted "more Jewish food" on the brunch buffet.  I quickly replied, "But everything I make is 'Jewish'."  Woosh... right over the heads.  So she kindly lent me her Ladies' Auxiliary cookbooks from several synagogues (because I don't have enough "Jewish" cookbooks at home, evidently).  I was hoping I'd find some hand-me-down recipes for homemade gefilte fish or such.  What I found were literally pages of recipes for various applications of Jell-O and yellow cake mix.  Some of the instructions also got me, one recipe listed the ingredients and followed with the detailed instructions of— "Mix as you do".  Great!

There were a couple gems though: a honey fluden (cross between rugelach and baklava), a cranberry orange cake, a delicious pumpkin cake (so "Jewish", right?), and this recipe for honey cake.  Honey cake seems to be a love it or hate it kind of thing, and I can see how some people might not like the taste of cooked honey.  I love it, and I love this cake.  I tinkered with it only to beef up the spices.  It being Rosh Ha'Shanah, this is the perfect time to make honey cake to start the new year off right.


Honey Cake
makes one tube or Bundt pan
3 cup flour
2 tsp baking powder
1 tsp baking soda
1-1/2 tsp cinnamon
3/4 tsp allspice
3 eggs
1 cup sugar
1 cup vegetable oil
1 cup top quality honey
1 cup strong coffee

Sift the dry ingredients together and set them aside.

In a large bowl, whisk together the eggs, sugar and oil.  Whisk in the honey and coffee.  Whisk in the dry ingredients well and pour the batter (it's quite runny) into a well-greased tube or Bundt pan.  Bake at 325º until deep amber (about an hour).  A toothpick inserted in the cake will come out clean.

Do use the best honey you can find, and different brands of honey will change the color of the cake (so don't worry about that).  And don't shy away if you don't like coffee; you really cannot taste it.  Make this cake at least a day ahead, because eaten on the same day, it will have a slight alkaline taste to it.  This will go away the next day though.

L'Shanah tovah, y'all!!