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Honey cake



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chevi1




 
 
    
 

Post Mon, May 25 2015, 3:50 pm
Hi!
I need to bake a honey cake for an upsherin. Does anyone have any tried and true recipes? Preferably something not to complicated I am not the greatest baker.....
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November




 
 
    
 

Post Mon, May 25 2015, 4:12 pm
And I was thinking that now that Shavuos is over, you were starting to plan for Rosh Hashana. Silly me!
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Amarante




 
 
    
 

Post Mon, May 25 2015, 6:33 pm
Majestic and Moist Honey Cake

Adapted from Marcy Goldman’s Treasure of Jewish Holiday Baking


3 1/2 cups (440 grams) all-purpose flour
1 tablespoon (15 grams) baking powder
1 teaspoon (5 grams) baking soda
1/2 teaspoon kosher salt
4 teaspoons (about 8 grams) ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup (235 ml) vegetable oil
1 cup (340 grams) honey
1 1/2 cups (300 grams) granulated sugar
1/2 cup (95 grams) brown sugar
3 large eggs at room temperature
1 teaspoon (5 ml) vanilla extract
1 cup warm (235 ml) coffee or strong tea
1/2 cup (120 ml) fresh orange juice
1/4 cup (60 ml) rye or whiskey
1/2 cup (45 to 55 grams) slivered or sliced almonds (optional)

one 9 or 10 inch tube or bundt cake pan

Preheat oven to 350°F. Generously grease pan with non-stick cooking spray. For tube or angel food pans, line the bottom with lightly greased parchment paper, cut to fit.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)

Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).

Bake until cake tests done, that is, it springs back when you gently touch the cake center. For angel and tube cake pans, this will take 60 to 75 minutes, loaf cakes, about 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes.

Let cake stand fifteen minutes before removing from pan.


Last edited by Amarante on Mon, May 25 2015, 6:36 pm; edited 1 time in total
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Amarante




 
 
    
 

Post Mon, May 25 2015, 6:35 pm
This is a lighter version of honey cake.


Honey Coffee Chiffon Cake
--------------------------------------------------------------------------------

Recipe By: CLBB

Ingredients:

1 cup all purpose flour
2/3 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 cup sugar, plus 3 tablespoons
1/3 cup canola oil
2 eggs, at room temperature, separated
1/2 cup brewed coffee, at room temperature
1/4 cup honey
4 large egg whites, at room temperature

Glaze:

1 cup powdered sugar
1 teaspoon honey
2 tablespoons brewed coffee, at room temperature
1 teaspoon vanilla
1/4 cup chopped walnuts

Directions:

Heat oven to 300, with rack in middle of oven.

Mix flours-1/2 cup sugar.

Add oil, egg yolks, coffee and honey; beat on medium speed 1 minute.

Beat 6 egg whites at high speed until frothy. Gradually beat in 3 tbsp sugar. Beat until stiff but not dry. Fold 1/4 into cake batter to lighten, then fold in the rest. Spoon batter into an ungreased angel food cake pan.

Bake 55-65 minutes - until tester inserted in the middle tests clean.

Cool cake upside down. When completely cooled, run a knife around sides, the inner tube, and under the bottom of the pan. Invert onto a cooling rack, then invert onto a plate.

Combine sugar through vanilla, whisk until smooth. Brush on top and sides of cake, sprinkle with nuts (top only or sides too). Let stand at room temperature until glaze is firm. Place in a covered cake plate and store at room temperature until ready to serve. Can be made 1 day ahead, do not freeze.

Notes:

"Light Jewish Holiday Desserts

This was just excellent! Sort of like a honey angel food cake, but not quite. Much, much lighter than traditional Jewish honey cakes. Just delicious and not too sweet. Topped with sliced almonds instead of walnuts, otherwise made no other changes. Just delicious.

Nutritional Information:

Per Serving (excluding unknown items): 168 Calories; 7g Fat (34.3% calories from fat); 5g Protein; 23g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 123mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat; 1 Other Carbohydrates.
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ra_mom




 
 
    
 

Post Mon, May 25 2015, 10:00 pm
You can't go wrong with this!
Use two small loaf pans. If you want to make this in a 9x13 pan, make 1.5 times the recipe.
http://www.imamother.com/forum.....r=asc
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lucky14




 
 
    
 

Post Tue, May 26 2015, 12:49 am
The Majestic and Moist Honey Cake that Amarante posted is the BEST honey cake out there. I make it every Rosh Hashana. I was going to give you the recipe but then saw that it had already been suggested. Seriously. So moist and awesome.
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