PASSOVER HONEY NUT CAKE IN SOAKING SYRUP
Provided by Marcy Goldman
Categories Cake Fruit Juice Nut Brunch Dessert Bake Passover Orange Walnut Spring Kosher Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Generously grease a 7-inch round layer cake pan (if you do not have one, you can use a round foil pan of the same or similar size available in the supermarket baking aisle).
- Cake:
- In a medium-sized mixing bowl, using a wire whisk, beat the granulated and brown sugars with the oil and eggs until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan.
- Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup.
- Soaking Syrup:
- In a medium saucepan, combine the ingredients. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well.
- Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate. Allow it to stand for 2 to 4 hours to absorb the syrup. I prefer to refrigerate this cake so that while it is absorbing the liquid, it is also firming up. Also, chilling the cake offsets its sweetness and makes it easier to cut. Serve it on splayed muffin liners.
HONEY-NUT SYRUP
You're only three ingredients away from this terrific topper for pancakes, waffles, ice cream, frozen yogurt and pound cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 12
Number Of Ingredients 3
Steps:
- Cook pecans in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
- Reduce heat to low; stir in honey and butter. Heat until butter is melted and mixture is hot, stirring occasionally.
Nutrition Facts : Calories 165, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 2 Tablespoons, Sodium 55 mg
PASSOVER HONEY NUT CAKE IN SOAKING SYRUP
Recipe from Kosher Cooking web site for ZWTII 2006. This recipe has a Middle Eastern tone which adds to this cakes appeal. It is much like Baklava in concept but flour free making perfect for passover
Provided by Chabear01
Categories Dessert
Time 6h
Yield 10-12 slices, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Generously grease a 7 inch round layer cake pan (if you do not have one, you can use a round foil pan of the same size available in the supermarket bake aisle).
- In a medium sized bowl, using a wire whisk, beat the sugars, oil, and eggs. Beat very well until the mixture is thick and a pale yellow. Stir in orange juice, zest, salt, cinnamon, cake meal, and nuts. Turn Batter into prepared cake pan.
- Bake for 35 to 40 minutes or until top is light brown and set. (Cool at least twenty minutes before adding Syrup). Meanwhile prepare Soaking syrup.
- Soaking Syrup:.
- In medium saucepan, heat the sugar, honey, orange juice, water, lemon juice, and cinnamon. Heat to dissolve sugar and simmer 5-10 minutes until mixture becomes yrupy. Cool well.
- Pour Syrup over cooled cake, poling holes in cake with a fork, to permit syrup to penetrate cake. Allow to stand 2 to 4 hours to absorb syrup. You might prefer to refrigerate the cake so that while it is absorbing liquid, it is also firming. Also, The chilled cake offsets it innate sweetness and makes it easier to cut. Serve it on muffin liners, Splayed out as pastry or confection cups, or on pastry doilies.
Nutrition Facts : Calories 352.3, Fat 18.7, SaturatedFat 2.2, Cholesterol 63.5, Sodium 82.2, Carbohydrate 45.2, Fiber 1.6, Sugar 42.4, Protein 4.8
HONEY SYRUP
This is a great syrup for pouring over gingerbread, but it is wonderful on almost anything. For best flavor, poke holes in the cake with a fork before pouring syrup.
Provided by Denise Fox
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 30m
Yield 12
Number Of Ingredients 4
Steps:
- In a small saucepan, combine the honey, water, lemon juice and lemon zest. Cook over medium heat stirring occasionally until boiling. Continue to boil until the mixture is reduced by a fourth. Pour warm syrup over cake and allow to sit for a few minutes before serving.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 35.4 g, Fiber 0.1 g, Protein 0.1 g, Sodium 1.8 mg, Sugar 34.9 g
HONEY-ROASTED MIXED NUTS
Make and share this Honey-Roasted Mixed Nuts recipe from Food.com.
Provided by Sky Valley Cook
Categories Lunch/Snacks
Time 30m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- Mix honey, butter, and half of cinnamon in saucepan and heat to boiling. Cook for 2 minutes, stirring constantly.
- In medium mixing bowl, pour honey mixture over nuts, stir well.
- Pour mixture onto non-stick cookie sheet and spread evenly.
- Bake for 10-15 minutes until nuts are lightly browned. Allow to cool.
- Mix sugar and remaining cinnamon, and toss with nuts.
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