Rosh Hashanah Honey Cake


honey cake

It’s altogether wonderful to celebrate a New Year in September.  It’s even more fun to invite people over for a big breakfast.  Conveniently, my law school cohort was separated into “pods,” and we have a block schedule.  So, I invited everyone in my pod to join me in a delicious spread of tea, coffee, and cake before heading off to Civil Procedure and Contracts.  As I explained to those who were not opposed to eating cake for breakfast (and what are muffins and loaves, really?), honey cake is a traditional Jewish food for the holidays.  The meaning is simply to add a little something sweet for the New Year.  I alter my recipe a bit each year for something a bit different—enjoy version 2010!

— Little Ms. Muffin

Honey Cake

2 ¼  cups flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
½ tsp. ground cloves
¼ tsp. allspice
½ tsp. salt
3 tbs. vegetable oil
1 cup sugar
1 cup honey
2 medium eggs
grated orange zest
½ cup fresh squeezed orange juice
½  cup brewed dark coffee
½ cup minced or crushed walnut chunks
brown sugar for dusting over the top, if desired

1)  Preheat oven to 350F.  Grease and flour loaf pan.

2)  Place honey in a bowl, beat with electric mixer for approximately three minutes until opaque.  Beat in sugar.

3)  Add egg and wet ingredients to honey sugar mixture and beat until well combined.

4)  In a seperate bowl mix together remaining dry ingredients.

5)  Combine two mixtures .  Stir in walnuts.

6)  Pour into loaf pan and bake for 45-50 minutes.

7)  Dust with brown sugar if desired.

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One Response to “Rosh Hashanah Honey Cake”

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