Honey Cake - on line version of "Moist and Majestic"

By mariannefeldman

on line version
http://betterbaking.com/viewRecipe.php?recipe_id=368


(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com
Moist and Majestic Honey Cake

A delicious Jewish New Year tradition that will turn a honey cake hater into a honey cake fan. This honey cake is queen of the realm - rich with honey, warmed up with some cola (trust me) and perfectly spiced. If you Google honey cake - my recipe comes up a ton of times - making me a proud queen bee. Many people have said, this particular recipe is worth the price of the whole cookbook (the cookbook being, A Treasury of Jewish Holiday Baking, Whitecap Books, 2009) This online version is a bit taller, so pay attention to the baking instructions. This is not the time to use a Budnt pan - use an Angel food cake pan.

Ingredients

• Cake Batter
• 3 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 4 teaspoons cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon allspice
• 1 cup canola oil
• 1 cup honey
• 1 1/2 cups white sugar
• 1/2 cup brown sugar
• 4 eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup warm coffee or strong tea
• 1/2 cup Coca Cola (c), bubbles stirred out
• 1/2 cup fresh orange juice
• 1/4 cup rye or whisky (substitute orange juice or coffee)
• Finishing Touches
• 1/2 cup slivered almonds (optional)

Preparation

Step 1

This cake is best baked in a 10 inch angel food cake pan but you can also make it in a 9 by 13 inch sheet cake. Do not use a Bundt pan. Also cut out pieces of parchment paper for the bottom and to extend the side (walls) of the cake pan. Use some batter as the glue to make the pieces of parchment adhere. This is so the cake can rise and have something to cling to.

Important : If the cake is rising fast and browning but doesn't seem set, lower the oven temperature to 325 F and let it bake longer but slower.
Give it the time it needs! And bake it on a parchment paper lined baking sheet.

Preheat oven to 350 F. Spray the pan very generously with non-stick cooking spray. For tube and angel food pans, line the bottom with lightly greased parchment paper, cut to fit.Stack two baking sheets together and line the top one with parchment paper. Place baking pan on baking sheet.

For the Cake Batter, in a large bowl (or food processor bowl which I use just as often as the mixer bowl for this cake) l, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the centre, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee (or tea), cola, orange juice and rye (or whisky). (For processor method - just add in everything else and whiz for 1-2 minutes).

Using a strong wire whisk (if mixing by hand) or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

Spoon batter into prepared pan. Sprinkle top of cake evenly with almonds.

Bake until cake tests done, that is, it springs back when you gently touch the cake center, 65-80 minutes (it takes as along as it takes!). For sheet style cakes, baking time is 40-45 minutes.

If cake appears almost done but wobbly leave it in the oven, lower the oven temperature to 325F and let bake 15-20 minutes more as required.

Let cake stand 20 minutes before removing from pan.

Serves 12-16 (freezes well or lasts 5-6 days, covered properly)

© This is a Marcy Goldman/BetterBaking.com original recipe