Rosh Hashanah Honey Cake Food

ROSH HASHANAH HONEY CAKE

Steps:

• Preheat oven to 350.
• Grease and flour 2 8x4 inch Baking Pans and set aside.
• Combine coffee and hot water, stirring until dissolved; set aside.
• Combine eggs, honey, and oil in a large mixing bowl. Beat at medium speed with electric mixer until well blended.
• Stir in dissolved coffee, sugar and vanilla.
• Combine flour, baking powder, baking soda, cinnamon, and nutmeg in a small bowl. Gradually add to egg mixture, beating at low speed until blended.
• Pour batter into pans, filling ech halfway.
• Bake for 45 min or until toothpick inserted in the center comes out clean.
• Turn off oven; leave cake in oven for 10 min to gradually cool (prevents cake form falling).
• Remove cake from pans and allow to completely cool.

HIDDEN APPLES AND HONEY CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with nonstick cooking spray.
• Stand each apple upright (with what would have been the stem-side up) on a cutting board. Working with 1 apple at a time, slice the apples vertically 1/4 inch thick, squeezing together the slices to keep the shape of the whole apple as intact as possible. Immediately place it into the prepared loaf pan, keeping the shape of the whole apple intact with the slices parallel to the long sides of the pan. Repeat with the remaining 2 apples.
• Combine the flour, sugar, baking powder, cinnamon, cardamom, allspice, nutmeg and 1/2 teaspoon salt in a medium bowl. Whisk together the eggs, vegetable oil, buttermilk, vanilla and 1/2 cup honey in another medium bowl until smooth. Add the flour mixture to the honey mixture and whisk until the batter is smooth. Pour the batter over the apples in the loaf pan, scraping the bowl with a rubber spatula to make sure all the batter is used. Gently tap the pan 3 times on the counter to evenly distribute the batter throughout the apples.
• Bake until a toothpick comes out with just a few moist crumbs, about 1 hour. Transfer the pan to a wire rack and let the cake cool completely, 1 hour to 1 hour 15 minutes. Invert the cake onto a serving platter.
• Whisk the confectioners' sugar with 1 teaspoon water, 1/4 teaspoon salt and the remaining 1 tablespoon honey in a small bowl until smooth. Drizzle the glaze over the top of the cake. Serve at room temperature. Store in an airtight container for up to 1 week.

TRADITIONAL ROSH HASHANAH HONEY CAKE RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/175 C.
• Grease a tube pan with a removable bottom and set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and nutmeg.
• Set aside.
• In another large bowl, whisk together the eggs and sugar, oil, honey, brewed tea, and vanilla extract until well combined.
• Slowly add the wet ingredients to the dry ingredients in 4 additions, whisking as you pour. Scrape down the sides of the bowl and mix well before each new addition. Continue whisking just until the batter is smooth and lump-free.
• Pour the batter into the prepared pan.
• Bake in the center of the preheated oven for 50 to 55 minutes, or until the top of the cake is golden brown, springs back to the touch, and a cake tester inserted in the center comes out clean.
• Allow the cake to cool in its pan on a rack for 20 to 30 minutes.
• Run an offset spatula or thin, sharp knife between the cake and the pan to loosen before unmolding.
• Transfer carefully to a cake plate.
• If desired, mix the confectioners' sugar and cinnamon together in a small bowl, place in a fine-mesh strainer, and sprinkle over the cake.
• Serve and enjoy!

HONEY CAKE FOR ROSH HASHANA

Steps:

• Preheat the oven to 325 degrees F.
• Get a baking pan with a 7 cup capacity.
• Grease lightly and set it aside.
• Prepare a strong cup of coffee with the hot water and the instant coffee.
• Cool.
• Separate the eggs.
• Put the yolks into a big mixing bowl and the whites into a medium one.
• Beat the yolks with the sugar until creamy.
• Add the oil, then the honey, beating after each addition.
• Beat until the mixture is totally smooth and creamy.
• Sift the flour and measure off 3 cups.
• Combine the flour with the salt, baking powder, baking soda and the spices.
• Add the dry ingredients to the wet mixture alternately with the coffee, stirring with a spatula or a wooden spoon.
• Do NOT use and electric mixer for this one.
• Stir only until all the ingredients are well blended, do not overmix.
• Clean and dry the mixer beaters.
• Whip the egg whites until they are stiff and can hold their shape.
• Add one third of the beaten whites at a time to the batter.
• Fold in gently until the batter is smooth.
• Don't overbeat the whites or you will end up with little islands of egg white that will never be blended into the batter.
• Pour the batter into the greased pan and bake in the preheated oven for about 80 to 90 minutes.
• The cake is done when a toothpick comes out dry and clean.
• This cake keeps really well.
• In fact, it gets better with a little aging, so bake it several days ahead.

MAJESTIC AND MOIST NEW YEAR'S HONEY CAKE

Steps:

• Preheat the oven to 350°F. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky.
• Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
• Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
• Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.