Marcy Goldman's Famous Moist and Majestic Honey Cake
Over 18,500 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). I use Canada's own King Cole Tea in this recipe and the anodized, heavy duty angel food cake pan by Fat Daddios m(lined with parchment paper.
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).
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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