Over 13,600 people downloaded this recipe (and it's all over the Internet and in my cookbook -think of all the honey, all those hard-working bees!) This is a delicious Jewish New Year tradition that will turn a honey cake hater into a honey cake fan. Rich with honey, warmed up with some cola (trust me) and perfectly spiced. If you Google honey cake - this, my recipe, comes up a hundreds of times - making me a proud queen bee. Many people have said, this particular recipe is worth the price of A Treasury of Jewish Holiday Baking). BELOW the recipe please check out the new way I am making this great cake. Use a big, cheap, old-fashioned Angel food cake pan (lined with parchment and a pan WITHOUT a removable bottom) or an anodized, heavy duty angel food cake pan by Fat Daddios or a gorgeous new Bundt (c) Pan from Nordicware.
3 3/4 cups all-purpose flour
4 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 teaspoons cinnamon
3/4 teaspoon cloves
1/2 teaspoon allspice
1 cup canola oil
1 cup honey
1 3/4 cups white sugar
2/3 cup light brown sugar
1 teaspoon pure vanilla extract
1/2 cup warm, strong tea
1/2 cup Coca Cola (c), bubbles stirred out
1/4 cup fresh orange juice
1/4 cup brewed coffee
1/4 cup rye or whisky (substitute orange juice or coffee)
1/2 cup slivered almonds (optional)
Optional Basting Syrup, optional
1/4 cup sugar
1/4 cup honey
1/2 cup water
1/4 teaspoon Boyajian Orange il
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. (ignore this advice if you're using a Bundt (C))
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! Lastly, bake it on a parchment paper lined baking sheet. This will protect the bottom of the cake from getting dry or too brown while the middle and top of the cake bake through.
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 sugar, eggs, vanilla, tea, cola, orange juice, coffee 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.
Warm up all the Basting Syrup ingredients in a small saucepan and let simmer 8 minutes. Cool to warm. Baste or brush over baked cake once it's cooled for 20 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.
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