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Does anyone have a recipe for a Jewish honey cake? It was served at a tea I attended over the
- Thread starter elenor
- Start date
This one was from the Boston Globe (9/20/06)
It's now in the paid archive, but the intro text is below. (The recipe itself was in my free recipes-emailed-to-self archive.) smileys/wink.gif
"Joan Rachlin of Brookline makes her mother-in-law's honey cake for Rosh Hashanah, the Jewish New Year that begins Friday at sundown. "The cake reflects the humbleness and simplicity of the old country," says Rachlin. "We eat it and we love it."Rachlin's mother- in-law, Miriam Freeman Small, grew up in a village in Lithuania and moved to Montreal when she was 13. "Many people didn't have ovens," says Rachlin. They prepared cake batters and took them in the pans to communal ovens to bake. As Rachlin explains it, the families had little money, but they had enough flour, eggs, honey, and salt to make a cake. Today, she says, most kids roll their eyes about eating a honey cake that isn't very moist, but to her mother-in-law's generation, the confection offered something sweet. "Holidays were about family and faith, and honey cake symbolized the sweetness of the New Year," she says.Honey is the sweet nectar of flowers that has been collected and put away in a honeycomb by honeybees. The bee swallows the nectar and passes it into its honey sac."
Butter (for the pan)
Flour (for the pan)
2 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup vegetable or canola oil
1 cup sugar
4 eggs
1 cup honey
Grated rind of 1/2 orange
1 cup orange juice
1. Set the oven at 350 degrees. Butter a 9-by-13-inch baking pan. Dust it with flour, tapping out the excess.
2. In a bowl sift together the flour, baking powder, baking soda, salt, and cinnamon; set aside.
3. In a large bowl, whisk the oil, sugar, eggs, and honey for 5 minutes or until very light. Stir in the orange rind and juice.
4. With a spoon, stir the flour mixture into the honey mixture until smooth.
5. Transfer the batter to the baking pan. Bake the cake for 50 minutes. Lower the oven temperature to 325 and continue baking for
another 10 minutes or until a skewer inserted into the middle of the cake comes out clean (total baking time is 60 minutes).
6. Cool the cake in the pan on a wire rack. Cut the cake into squares and serve each drizzled with honey.
Joan Nathan might also have one.
It's now in the paid archive, but the intro text is below. (The recipe itself was in my free recipes-emailed-to-self archive.) smileys/wink.gif
"Joan Rachlin of Brookline makes her mother-in-law's honey cake for Rosh Hashanah, the Jewish New Year that begins Friday at sundown. "The cake reflects the humbleness and simplicity of the old country," says Rachlin. "We eat it and we love it."Rachlin's mother- in-law, Miriam Freeman Small, grew up in a village in Lithuania and moved to Montreal when she was 13. "Many people didn't have ovens," says Rachlin. They prepared cake batters and took them in the pans to communal ovens to bake. As Rachlin explains it, the families had little money, but they had enough flour, eggs, honey, and salt to make a cake. Today, she says, most kids roll their eyes about eating a honey cake that isn't very moist, but to her mother-in-law's generation, the confection offered something sweet. "Holidays were about family and faith, and honey cake symbolized the sweetness of the New Year," she says.Honey is the sweet nectar of flowers that has been collected and put away in a honeycomb by honeybees. The bee swallows the nectar and passes it into its honey sac."
Butter (for the pan)
Flour (for the pan)
2 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup vegetable or canola oil
1 cup sugar
4 eggs
1 cup honey
Grated rind of 1/2 orange
1 cup orange juice
1. Set the oven at 350 degrees. Butter a 9-by-13-inch baking pan. Dust it with flour, tapping out the excess.
2. In a bowl sift together the flour, baking powder, baking soda, salt, and cinnamon; set aside.
3. In a large bowl, whisk the oil, sugar, eggs, and honey for 5 minutes or until very light. Stir in the orange rind and juice.
4. With a spoon, stir the flour mixture into the honey mixture until smooth.
5. Transfer the batter to the baking pan. Bake the cake for 50 minutes. Lower the oven temperature to 325 and continue baking for
another 10 minutes or until a skewer inserted into the middle of the cake comes out clean (total baking time is 60 minutes).
6. Cool the cake in the pan on a wire rack. Cut the cake into squares and serve each drizzled with honey.
Joan Nathan might also have one.
I have one. Made it once but thought it was boring. At least it's a point of reference.
Honey Cake
Beat together:
3 eggs
1c. sugar
1c.honey
1c.oil
Add:
3 c. flour
1tsp. bkg. pdr.
1tsp. cinnamon
1/2tsp. ginger
1/2tsp. nutmeg
Mix well and then add 1c. hot liquid coffee made with 2 tsp instant coffee
with 1 tsp bkg soda added to it. Mix well again!
Bake 350 for 1 hour...bundt pan works well.
Honey Cake
Beat together:
3 eggs
1c. sugar
1c.honey
1c.oil
Add:
3 c. flour
1tsp. bkg. pdr.
1tsp. cinnamon
1/2tsp. ginger
1/2tsp. nutmeg
Mix well and then add 1c. hot liquid coffee made with 2 tsp instant coffee
with 1 tsp bkg soda added to it. Mix well again!
Bake 350 for 1 hour...bundt pan works well.
In fact, I do. I have made this cake for years and I love love love it!
The cake tastes better on day two so make it one day ahead.
Serves 8 to 10
3-1/2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1 cup vegetable oil
1 cup honey
1-1/2 cups granulated sugar
1/2 cup brown sugar, packed
3 eggs
1 teaspoon vanilla extract
1 cup warm strong coffee
1/2 cup orange juice
1/4 cup rye or whisky
1/2 cup slivered or sliced almonds
I like this cake best baked in a nine- or ten-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9 x13-inch sheetpan, or three 8 x 4-1/2-inch loaf pans.
Preheat oven to 350 F.
Lightly grease the pan. For tube and angel food cake pans, line bottom with lightly greased parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices. Make a well in the center, and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice and rye or whisky.
Using a strong wire whisk or electric mixer on slow speed, combine the ingredients well to make the batter, making sure that no ingredients are stuck to the bottom of the bowl.
Spoon the batter into the prepared pan and sprinkle the top of the cake evenly with the almonds. Bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes.
For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
Let the cake stand for 15 mintues before removing it from the pan. Then invert it onto a wire rack to cool completely.
Note: If you prefer not to use the whiskey, replace it with orange juice or coffee.
(From "A Treasury of Jewish Holiday Baking" by Marcy Goldman)
The cake tastes better on day two so make it one day ahead.
Serves 8 to 10
3-1/2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1 cup vegetable oil
1 cup honey
1-1/2 cups granulated sugar
1/2 cup brown sugar, packed
3 eggs
1 teaspoon vanilla extract
1 cup warm strong coffee
1/2 cup orange juice
1/4 cup rye or whisky
1/2 cup slivered or sliced almonds
I like this cake best baked in a nine- or ten-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9 x13-inch sheetpan, or three 8 x 4-1/2-inch loaf pans.
Preheat oven to 350 F.
Lightly grease the pan. For tube and angel food cake pans, line bottom with lightly greased parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices. Make a well in the center, and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice and rye or whisky.
Using a strong wire whisk or electric mixer on slow speed, combine the ingredients well to make the batter, making sure that no ingredients are stuck to the bottom of the bowl.
Spoon the batter into the prepared pan and sprinkle the top of the cake evenly with the almonds. Bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes.
For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
Let the cake stand for 15 mintues before removing it from the pan. Then invert it onto a wire rack to cool completely.
Note: If you prefer not to use the whiskey, replace it with orange juice or coffee.
(From "A Treasury of Jewish Holiday Baking" by Marcy Goldman)
The latest I've seen is that it does not entirely. And to the 2nd issue, cake recipe that
I referred to from the Polish grandma actually suggests that it be put away for one year. I questioned to be sure and indeed, that's what she did, and not refrigerated. .... as if there were fridges available to hold cakes 150 years ago.
My mom always made her carrot puddings and Christmas cakes, 4 months in advance. Most heavy or fruit cakes such as the pear and pecan cake (which I post often, and to which I add rum, don't know why, just me I guess) I find not even tasty for the first few weeks and then it explodes with flavour.
In terms of not wasting alcohol (it's very expensive in Canada) if I were to choose whether to add it to a sauce or a cake, I think the second makes a huge difference in comparison. But wine, of course, in a sauce is a different matter.
I referred to from the Polish grandma actually suggests that it be put away for one year. I questioned to be sure and indeed, that's what she did, and not refrigerated. .... as if there were fridges available to hold cakes 150 years ago.
My mom always made her carrot puddings and Christmas cakes, 4 months in advance. Most heavy or fruit cakes such as the pear and pecan cake (which I post often, and to which I add rum, don't know why, just me I guess) I find not even tasty for the first few weeks and then it explodes with flavour.
In terms of not wasting alcohol (it's very expensive in Canada) if I were to choose whether to add it to a sauce or a cake, I think the second makes a huge difference in comparison. But wine, of course, in a sauce is a different matter.
I started wondering and found this new reference to alcohol content in cooked foods.
http://www.ochef.com/165.htm
http://www.ochef.com/165.htm