Dear Friends and fellow bakers,

Welcome to October 2024 aka the 2^nd of Tishrei, 5785 on the Jewish Calendar. It’s both a brand new month and a brand new year. And I have good and bad news. All is well but Betterbaking.com is in the website clinic getting some repairs. Some security issues compromised the site and made log-ins close to impossible as some of you have discovered. It took a while to get this diagnosed but the site is being treated and should be, along with the new issue for October ready for guests in a few days. This said,  I couldn’t let the beginning of this month pass and not wish everyone happy October and a sweet New Year. To keep the home fires burning, I’m including two actual recipes in this newsletter along with some baker’s notes.

The first recipe is my Majestic Honey Cake in two versions. The original cake is still my favorite but it does feature a very liquid-batter which some people, over the years complained resulted in a caved in cake or full collapse although the flavor was unbelievable. The resulting deluge of email that resulted was a not-so-sweet treat for each holiday season. So as a baker that listens to her readers, I bolstered the cake with a second version which makes a sturdier cake without any challenges. To be honest (and annoying) I like both. If you do make the OG Majestic Honey Cake just know that when it looks done and set it’s probably fooling you can asking for a good twenty more minutes of baking at 325 F (reduce the oven temperature). I like the original cake because it is so moist and flavorful, it’s a conversation stopper. I like the second version because it’s a bit higher and takes less TLC.

In addition to this however, I’ve received both phone calls and emails regarding the fact that while many people have had decades of success making my honey cake or their own passed down recipe, they are still/suddenly experiencing cave ins and collapsed cakes. I think the same advice applies (bake it longer at the end and at 3235 F) but I suspect the baking soda and the honey are the culprits. I believe honey is a bit more acidic lately and/or baking soda is more powerful but the result is more collapsing honey cakes. So, for this I recommend using a mild honey such as Clover or Linden but something really light and again, bake the cake a little longer and at lower heat. But if this has happened to you, you’re not alone!

One last note: I know many of you love Bundt © cake molds for honey cake but I prefer an angel food cake pan with a non-removable bottom. I use the one from Fat Daddio available on Amazon https://www.amazon.com/Fat-Daddios-PAF-10425-ProSeries-Anodized/dp/B0017Z3U3G/ref=sr_1_2_mod_primary_new?crid=21KH80TTR4H2I&dib=eyJ2IjoiMSJ9.wfh9qtz-CkEtKDtOtqHiOPDleLBiB4H0VDyfjdOdu3tuDjo3cxPe46gn85fskluxZD7KSUImeNGKemZIrAZcsZLAbNpMbSG7mKUiVZ2WsVasBCeRHmIoXGDLLUNadnjha0kcgaZpmSmjpxHBwtUImBl-fMXF49Uf4I1xQX3DHrZUX6api_A-s-50p11R8jGcl8lKEgVc8laINtmku570ie6ipAZZgqFuBf_EpqYHstevebJlhNdzaEIPMYWXXGAsMe71hp1w9UQYS8T3HM1nn_LR5QGeKEQ8b9pUhbokgck.7ANzOl3bHV8io9NGsSx6dSwmNKTGcQVToJ5_pdqUYOs&dib_tag=se&keywords=fat+daddio+angel+pan&qid=1727791526&sbo=RZvfv%2F%2FHxDF%2BO5021pAnSA%3D%3D&sprefix=fat+daddio+angel+pan%2Caps%2C122&sr=8-2
I line the pan with parchment paper on the bottom and sides and I’m reward with a tall cake that’s a breeze to unmold. Fluted cake pans are so pretty but they are also sometimes loathe to release a cake and I also find the sides of the cake dry out somehow versus using an angel food cake pan. Also the Bundt cake pans are usually made of a dark non-stick surface and nothing IMHO beats a light, aluminum pan with a less-dark cake.

The second recipe is for the New Year’s Challah which is trouble free but I have one trick for challah and other breads. Once the dough is barely mixed and it might even need a good cup or more flour, cover it (stop the machine if kneading) and let it rest 12 minutes. This helps the rich dough mature a bit as the flour absorbs the water and eggs. Then resume kneading and you will find the dough needs less flour overall and the baked bread is a bit more perfect. I would recommend you use a bread flour for challah but if you don’t and have success bread-in-year-out forget I ever said anything.

See you again soon with new recipes and other words of wisdom. In the meanwhile, I wish you a joyous holiday for those celebrating and a beautiful launch of October in your neck of the woods.

With warm wishes from my kitchen to yours,

Marcy Goldman
Master Baker, Author, Publisher
Montreal, Canada
Est. 1997

Recipes for October 2024
Moist and Majestic New Year's Honey Cake
New Year's Challah
Best Ever Apple Cake

(Apple Cake is linked)

Moist and Majestic New Year’s Honey Cake
I like a New Year's honey cake to be extra moist and sweet and as good on the day of baking as it is days later – in fact, even better as it ages. This one is queen of the realm - rich with honey, perfectly, vibrantly spiced. In a word, it’s  majestic in taste and stature. I went through many variations and tasting sessions until I was satisfied with this definitive cake and each version was made with The Spice House spices! I also suggest you re-stock your baking spices every six months and September is one of the times I restock. This recipe is one of my most popular recipes from my cookbook The Tenth Anniversary Edition of a Treasury of Jewish Holiday Baking. One tester gave the ultimate compliment saying "This one is worth the price of the book". One last thing – the very best pan for this cake is a angel food cake pan from Fat Daddios available on Amazon. It is a one-piece angel food cake pan (do not use a pan with a removable bottom for this cake; it will leak!)

3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon allspice
1 cup oil
1 cup honey
1 1/2 cups white sugar
1/2 cup brown sugar
3 eggs
1 teaspoon pure vanilla extract
1 cup warm coffee or strong tea
3/4 cup orange juice
1/4 cup rye or whisky *
1/2 cup slivered or sliced almonds, optional

If cake seems done but still seems a bit wobbly in center, lower the oven temperature and give it 10-20 more minutes. This is very important – give the cake the amount of baking it needs.

Preheat oven to 350 F.  Line the bottom and sides of a 10 inch angel food cake pan lightly greased parchment paper, cut to fit. Stack two baking sheets together and line the top one with parchment paper. Place cake pan on that (this prevents the bottom from browning too quickly)

In a large bowl or large food processor, blend 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, orange juice and rye or whisky.  Blend well, making sure that no ingredients are stuck to the bottom.  This is a thin batter.

Spoon batter into prepared pan and sprinkle top of cake (s) evenly with almonds. Place cake pan  on baking sheet.

Bake until cake tests done, that is, it springs back when you gently touch the cake centre, 55-65 minutes.

Let cake stand fifteen minutes before removing from pan.

* If you prefer not to use the whisky, replace it with orange juice or coffee.