A delicious and moist honey cake for the Jewish new year. The glaze is attributed to Dinah's mother Rebecca Goldberg.
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1 cup vegetable oil
- 1 cup honey
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup warm coffee or strong tea
- 1/2 cup fresh orange juice
- 1/4 cup rye or whisky (see Note)
- 1/2 cup slivered or sliced almonds (optional)
- 1/4 cup cocoa powder
- 1/2 cup sugar
- 1 tsp. flour
- 3 1/2 tbsp. water
- 1/4 lb. margarine (1 stick)
- 1 Tbsp. Brandy or Amaretto liqueur (optional)
- 1-2 tsps orange extract (optional - if omitting liqueur)
- Preheat the oven to 350°F.
- Lightly grease the pan(s). For tube and angel food pans, line the 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 an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
- Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds.
- Place the cake pan(s) on 2 baking sheets stacked together and 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 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.
- Mix cocoa, sugar, flour and water in a saucepan over medium-low heat.
- Cook and stir until smooth and thick, about 8 minutes.
- Take off heat.
- Add margarine and liqueur or extract.
- Beat to thicken as it cools.
- Spread over top of cooled honey cakes.
- If you prefer not to use the whisky, replace it with orange juice or coffee. [Note from Dinah Berch: I've never used the alcohol. Instead, I either use more OJ and Coffee OR I use 1 1/2 cups of warm tea made of 1 black tea teabag and 2 orange spice tea bags, and a Tablespoon of apricot jam.]
- I like this cake best baked in a 9-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9 by 13-inch sheetpan, or three 8 by 4 1/2-inch loaf pans.
Adapted from Epicurious
Congregation Beth Shalom of the Blue Hills http://www.bethshalombluehills.org/