Honey Cake for Rosh Hashana

Recipe by Mirj2338
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement