Recipe by Sarah Chana
I've tried many many honey cake recipes, and this is my favorite, both for depth of flavor and ease of production. It's basically a one-bowl cake, freezes very very well, and can be made in a variety of sizes. I got this from Amit Women's cookbook (Efrat chapter, Chicago), and can barely read the page because of all the spills on it. Even my mom, an extraordinary baker, has begun to use this recipe instead of her own. A perfect Rosh Hashana/Sukkot treat!
Top Review by Amy G.
The only thing good about this recipe is the flavor and balance of spices, which is how this recipe earned one star. I followed the recipe completely and my ingredients were not old. I chose the option of using three 8" pans. They didn't rise at all. Flat and rubbery.
- 1 cup honey
- 1 cup applesauce
- 3 eggs
- 1 teaspoon cinnamon
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon nutmeg
- 2 cups flour (Can replace one cup of white flour with one cup of wheat flour)
- 1⁄2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup strong brewed decaffeinated coffee (can be made from instant)
Directions See How It's Made
- In a large bowl, mix together the first 3 ingredients.
- In a separate bowl, combine the flour, baking powder, spices and baking soda.
- Add the flour mixture to the wet stuff, alternating with the coffee; beat well.
- Put into one greased 9"x13" pan (or, alternatively, three 8" square pans).
- Bake at 325F--60-90 minutes for the large pan, 60 minutes for the three smaller pans.