Made This Recipe? Add Your Photo
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.
- 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
- 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.