Moist Rosh Hashana (New Year) Honey Cake

Recipe by Im cookin
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4-6
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • Dry Ingredients
  • 1
    tablespoon baking powder
  • 1
    teaspoon baking soda
  • 3 12
    cups flour
  • 12
    teaspoon salt
  • 12
    teaspoon allspice
  • 12
    teaspoon ginger
  • 4
    teaspoons cinnamon
  • 12
    teaspoon clove
  • 12
    teaspoon nutmeg
  • 14
    cup whiskey (optional)
  • Wet Ingredients
  • 3
    eggs, slightly beaten
  • 1 12
    cups sugar
  • 12
  • 1
    cup honey (I usually go with wild clover, but whatever's available, go for the thickest honey)
  • 1
    cup oil
  • 1
    teaspoon vanilla extract
  • 1
    cup black tea, strong (I've used Earl Grey each time) or 1 cup coffee
  • 12
    cup orange juice (bottled or fresh-squeezed is fine, but fresh-squeezed has worked best for me)
  • 1
    orange, zest (optional)
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DIRECTIONS

  • Preheat oven to 350°F If you're using black or dark-colored pans, reduce to 325°F.
  • Prepare a 10 inch bundt pan, or tube pan, or 3 8" x 41/2” loaf pans.
  • Grease and flour the bottoms of the pans - better yet, use baking parchment paper to line the bottoms of the pans: it makes getting your cake out in one piece easier!
  • Mix all the dry ingredients in a large bowl or the bowl of your electric mixer.
  • Add wet ingredients and mix until well combined.
  • Pour slowly into prepared pans to avoid bubbles.
  • Tap pans against counter to free any bubbles.
  • Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
  • Let the cake stand for at lease 15 minutes before you try and get it out of the pan.
  • Invert it on a wire rack and cool completely.
  • Wrap tightly in wax-paper, and then in foil to keep.
  • This is one of those cakes that gets better the longer you let it sit; if you can make it 3 days in advance, that's actually ideal. It is also delicious right away.
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