Recipe by gregory schulte
A traditional Rosh Hashana dessert, honeycake is a good opportunity to showcase a dark, full bodied honey, such as a buckwheat. If possible bake this a day ahead so the flavors can blend and mellow. Adapted from Stephanie Rosenbaum's "Honey: From Flower to Table." and posted in The Denver Post.
Top Review by scancan
This was moist and sweet and so it hurts me not to be able to give it more stars as it has such great potential. My little problem with it is that there is just too much fruit peel unless you really love love fruitcake. Next time I'd peel the orange after putting in 1/2 tsp. of orange zest and throw away the rest of the peel. I would also leave the apple peel out. I would definitely like to try this again with these suggestions. Made for PAC Fall '08.
- 1⁄2 cup vegetable oil or 1⁄2 cup canola oil
- 1⁄2 cup sugar
- 1⁄2 cup dark full flavored honey
- 2 eggs
- 1 small orange, quartered and seeded (not peeled)
- 1 small apple, cored and chopped (not peeled)
- 3⁄4 cup strong brewed coffee
- 2 1⁄4 cups all-purpose flour
- 1 1⁄4 teaspoons baking soda
- 1⁄2 teaspoon baking powder (scant)
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon salt
- 1⁄2 cup raisins (optional)
Directions See How It's Made
- Preheat oven to 350°F.
- Line two loaf pans with parchment paper and set aside.
- In a large bowl; combine oil, sugar, honey and eggs.
- Use an electric mixer to beat until chunky smooth, set aside.
- In a blender or food processor; combine orange and apple, then pulse until finely chopped.
- Add coffee to blender and pulse until mostly pureed, set aside.
- In another bowl; sift together flour, baking soda, baking powder, spices and salt.
- Add a third of the fruit and coffee mixture to oil honey and egg mixture stirring well.
- Add a third of flour mixture stirring again.
- Continue in this manner until all ingredients are combined add optional ingredients at this time as well.
- Divide batter between loaf pans, bake until a tester comes out clean or about 30-35 minutes.
- Cool cakes in pans on a rack. Leave parchment on till serving.