Honey Cake (13" x 9" pan)

By

I'm always reminded of the change in the seasons with the arrival of Rosh Hashanah, the Jewish New Year, which begins at sundown this Friday. Honeyed cake is a traditional and gratifying end to a meal. It's not too sweet, has a gingerbread quality, and would be the perfect finish (or start) to the day, whether or not you're observing the holiday.


MY NOTES: Use a light colored pan - NOT a dark one! Dark pans make sugary cake burn on the edges.

View complete recipe

Ingredients

  • 1 cup hot brewed coffee
  • 1 teaspoon baking soda
  • 1 cup honey
  • 1 cup sugar
  • 1/2 cup vegetable or canola oil
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly grated nutmeg
  • 1 large apple, cored and grated
  • 12 whole blanched almonds (I used dry-roasted almonds, which I had on hand)

Preparation

Step 1

Preheat the oven to 350ºF. Grease a 9-by-13-inch baking pan. In a small bowl, combine coffee and baking soda. Set aside.

In a large bowl, beat honey, sugar, and oil until well blended. Beat in eggs, one at a time, until mixture looks homogenized. In a medium bowl, sift together flour, baking powder, cinnamon, ginger, and nutmeg.

Beat flour mixture into honey mixture alternately with coffee mixture until well combined. Stir in apple.

Pour batter into prepared pan. Place almonds on top of batter, to mark the center of each of 12 squares.

Bake until golden brown, about 45 minutes. Cool and cut into squares.
...........................

REVIEW:

Great recipe! It was a huge success with the flatmates, thanks! :P (One thing though, it's VERY sweet, so you might want to use less than 1 cup sugar - can you tell I'm still hyper???)

View complete recipe