The Jewish New Year known as Rosh Hashanah begins this evening. It marks the beginning of the Jewish Calendar with this year being 5771. Over the centuries, it has become associated with many food customs such as eating sweet foods to symbolize hopes for a “Sweet New Year”.
It is customary to dip apples and challah in honey as a way of ushering in a sweet year. Challah, the traditional braided egg bread is baked in round loaves for the holiday to represent the continuity of life.
Honey cakes are another popular food eaten during this time. The cakes are usually made with a variety of spices, although the autumnal ones such as cloves, cinnamon, and allspice are most popular. The use of orange juice, coffee, tea or even rum in some recipes adds another dimension of flavor.
I have always loved honey cakes, and not just for the flavor. I have wonderful memories of going to my Bauby’s (Jewish for grand-mother) home after holiday services and sitting in her kitchen and having a slice of honey cake with a cup of tea. Through the years I always make honey cake, and I always think of her.
Now there are honey cakes and then there are honey cakes. I must admit, they’re not all as delicious as the two recipes I have posted for you that are pictured above. Many tend to be dry. You will not find that with these.
The Definitive Honey Cake , which comes from a newspaper clipping which has been in my recipe file for many years is a dramatically high and moist cake. It is made in a tube pan, whereas most honey cakes are usually prepared as loaf cakes.
The Honey Almond Crunch Cake comes from “Butter, Sugar, Flour, Eggs”, by Gale Gand. It is equally as delicious, and moist. Besides making it in a large loaf pan I have also baked them in mini loaves, wrapped in cellophane and tied with gold ribbon. For several years Dean and DeLuca sold them during the Jewish New Year.
Definitive Honey Cake
Definitive Honey Cake (16 servings)
Nonstick cooing spray
3 and 1/2cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
4 teaspoons cinnamon
½ teaspoon cloves
½ teaspoon allspice
1 cup vegetable (or canola) oil
1 cup honey
1 and ½ cups granulated sugar
½ cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
1 cup warm coffee
½ cup orange juice
½ cup shredded, peeled apples (optional)
½ cup sliced almonds
Preheat the oven to 350 degrees. Generously spray a 9- or 10-inch bundt or angel food cake pan with nonstick cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center and stir in the oil, honey, both sugars, eggs, vanilla, coffee and orange juice.
Using a strong wire whisk or an electric mixer on low speed, mix the ingredients until thoroughly combined, making certain that the dry ingredients are not stuck at the bottom of the bowl. The batter will be thick but pourable. Fold in the shredded apples, if using.
Spoon or pour the batter into the prepared pan. Sprinkle with the almonds. Place the cake on a baking sheet and bake until done, about 60 to 75 minutes. The cake is done when it springs back when gently pressed with your fingertips. Cool for 10 minutes, then place on serving plate.
Honey Almond Crunch Cake
Honey Almond Crunch Cake (12 servings)
7 tablespoons unsalted butter, melted
1 cup light brown sugar, packed
½ cup plus 2 tablespoons honey
½ cup sliced almonds, toasted
1 egg
1 cup buttermilk
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Preheat the oven to 350 degrees. Thickly butter a 6-cup loaf pan. Pour in 3 tablespoons of the melted butter, swirl to coat the bottom, and sprinkle in ¼ cup of the brown sugar. Drizzle in 2 tablespoons of the honey and sprinkle the almonds evenly over the bottom.
In a large bowl, whisk the egg. Add the remaining ¾ cup brown sugar and mix. Add the remaining 4 tablespoons melted butter and ½ cup honey and mix. Gradually mix in the buttermilk.
In another large bowl, combine the flour, baking powder, baking soda, and salt. Working in batches, and mixing after each addition, add the dry ingredients to the buttermilk mixture. Mix until smooth.
Pour the batter into the prepared pan. Bake until a tester inserted in the middle of the cake comes out dry and almost clean (a few crumbs are okay) 50 to 55 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool until the topping is firm.
Have a happy and sweet new year!