Marmalade N Spice Honey Cake Jewish Food

MARMALADE 'N SPICE HONEY CAKE (JEWISH)

Marmalade 'n Spice Honey Cake (Jewish) image

This recipe was found in the 1998 publication, A Treasury of Jewish Holiday Baking. This Shabbat cake -- for The Day of Rest -- can be made with either the brewed tea or a brewed, strong coffee. Preparation time does not include time needed for the baked cake to cool.

Provided by Sydney Mike

Categories Citrus

Time 1h10m

Yield 14 serving(s)

Number Of Ingredients 17

Ingredients

1 cup vegetable oil
1/4 cup honey, a light honey
1 cup granulated sugar
1/3 cup brown sugar, packed
1/2 cup orange marmalade
4 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup tea, brewed (just warm)
1/3 cup almonds, slivered
1/4 cup powdered sugar
1 orange, zest of, shredded

Steps:

Preheat oven to 350 degrees F & grease ONLY the bottom of a 10-inch tube pan, then line the bottom of the pan with parchment paper.
In a medium bowl, combine oil, honey, both sugars & marmalade, blending well, then add the eggs.
In a larger bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, cloves & allspice, then make a well in the center of this flour mixture & add the wet ingredients AND the brewed tea. Blend well, either by hand or with an electric mixer on slow speed, making a smooth loose batter.
Pour the batter into the prepared pan, then sprinkle the top with the almonds.
Place the pan of batter on TWO stacked baking sheets (to prevent bottom from browning too fast) & bake 55-60 minutes or until the top of the cake springs back when pressed lightly with a fingertip.
Cool in the pan for 15 minutes, then remove & let cool on a wire rack.
Before serving, dust with powdered sugar & sprinkle with a bit of shredded orange zest.

JEWISH HONEY CAKE

Jewish honey cake image

This simple honey cake, also known as 'lekach', is a must-have sweet treat when celebrating the Jewish New Year, or Rosh Hashanah. It's best made a few days ahead, as the spicing and texture improve as it matures

Provided by Victoria Prever

Categories Afternoon tea, Dessert

Time 1h25m

Number Of Ingredients 12

Ingredients

100ml sunflower oil
175g golden syrup
50g runny honey
50g soft dark brown sugar
150ml strong tea, cooled
2 large eggs, beaten
225g plain flour
1 tsp baking powder
1 tsp cinnamon
1 tsp ginger
½ tsp mixed spice
flaked almonds, to decorate (optional)

Steps:

Heat the oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square baking tin. Warm the oil, golden syrup, honey and sugar in a small pan to dissolve the sugar. Stir to combine, then leave to cool. Add the tea and beaten eggs.
Lightly whisk the flour, baking powder, spices and a pinch of salt in a large bowl to combine. Make a well in the dry ingredients and mix in the wet ingredients, using a whisk or wooden spoon, until combined and lump-free.
Pour the batter into the lined tin and sprinkle with the almonds, if you like. Bake for 50-55 mins, until the cake springs back when gently pressed and a skewer inserted into the middle comes out clean. Don't open the oven for the first 45 mins of baking.
Leave to cool completely in the tin on a wire rack. Wrap well and keep for three to four days before eating, so the flavour can improve. Cut into nine squares to serve.

Nutrition Facts : Calories 310 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

JUST-AS-SWEET-AS-HONEY CAKE

Just-as-Sweet-as-Honey Cake image

SOY-FREE Can be made NUT-FREE by omitting almonds Honey cake is a traditional dessert at Jewish celebrations, whether formal holidays or not, and is a fixture in the Ashkenazic Rosh Hashanah repertoire. In this recipe, dark agave nectar and maple syrup are combined to create a truly authentic flavor.

Provided by Nava Atlas

Yield Makes 2 loaves

Number Of Ingredients 12

Ingredients

2 1/2 cups whole wheat pastry or spelt flour
1 tablespoon baking powder
2 teaspoons baking soda
1 tablespoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves or allspice
1 cup dark agave nectar or pure maple syrup, or half of each
1 cup applesauce
1/2 cup safflower oil
2 teaspoons vanilla extract
1/2 cup dark or golden raisins
1/4 cup sliced almonds

Steps:

1. Preheat the oven to 325° F.
2. Combine the first 6 (dry) ingredients in a mixing bowl. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together until the wet and dry ingredients are thoroughly combined, then stir in the raisins.
3. Cut two pieces of baking parchment to fit the bottoms of two loaf pans. Lightly oil the sides. Divide the batter between the two lightly oiled loaf pans. Sprinkle the almonds evenly over the tops of the loaves.
4. Bake for 40 to 50 minutes, or until a knife inserted in the center of a loaf tests clean. Take care not to overbake.
5. Allow the cakes to cool completely. Use a knife to go around the sides of the loaves to loosen, if needed, and carefully remove the loaves from the pans by tipping them into your hand, then set on a platter. Cut each loaf into 12 slices to serve.

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