Prep 10 mins
Cook 1 hr
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.
Very tasty cake (love it with butter) but because for us it is too sweet cut granulated sugar by half and oil by half and substitute applesauce. Keeps well and suggest it is thinly sliced.