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A wonderfully moist and fragrant honey cake, perfect for Rosh Hashanah or any special occasion. Spiced with cinnamon and ginger, with a deep, rich flavor from honey and coffee, this cake is a beloved classic that gets better with time.
For 12 servings
Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-cup bundt pan or a 9x13 inch baking pan. This step is crucial to prevent the cake from sticking.
In a large bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground cloves. Whisking aerates the flour and distributes the leaveners and spices evenly.
In a separate medium bowl, whisk the room-temperature eggs until lightly beaten. Then, add the vegetable oil, honey, brown sugar, cooled coffee, and orange zest. Mix until the mixture is smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or whisk, gently fold the ingredients together until just combined. Be careful not to overmix; a few small lumps in the batter are perfectly fine and will ensure a tender cake.
Pour the batter into your prepared pan and use a spatula to spread it into an even layer.
Bake for 45-55 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached. The top should be firm and spring back when lightly touched.
Let the cake cool in the pan on a wire rack for 15-20 minutes. This allows the cake to set and makes it easier to remove. Then, carefully invert it onto the rack to cool completely before slicing and serving.
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A wonderfully moist and fragrant honey cake, perfect for Rosh Hashanah or any special occasion. Spiced with cinnamon and ginger, with a deep, rich flavor from honey and coffee, this cake is a beloved classic that gets better with time.
This jewish_american recipe takes 70 minutes to prepare and yields 12 servings. At 432.64 calories per serving with 4.95g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Fold in 1 cup of chopped walnuts or pecans into the batter before baking for added texture and flavor.
Whisk together 1 cup of powdered sugar with 2-3 tablespoons of orange juice to create a simple glaze. Drizzle over the completely cooled cake.
Add 1/4 teaspoon of ground nutmeg and a pinch of allspice along with the other spices for a more complex flavor profile.
For a modern twist, fold in 3/4 cup of mini semi-sweet chocolate chips into the batter.
The carbohydrates from flour and sugars in honey provide a quick boost of energy, making it a satisfying treat.
The warm spices like cinnamon and ginger, combined with the sweetness of honey, create a comforting aroma and flavor that can be psychologically uplifting.
Store the cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 5 days. Its flavor and texture actually improve after the first day.
Yes, besides a 10-cup bundt pan or a 9x13 inch pan, you can also use two 9-inch round cake pans. Adjust the baking time accordingly, checking for doneness after about 30-35 minutes.
This can happen from overbaking or overmixing the batter. Bake just until a skewer comes out clean, and mix the wet and dry ingredients only until they are just combined. A few lumps are fine.
Honey cake is a dessert and should be enjoyed in moderation as a treat. It is high in sugar and carbohydrates from the flour, honey, and brown sugar, providing a quick source of energy. It is not considered a health food.
A single slice of this honey cake (1/12th of the recipe) contains approximately 450-500 calories, depending on the exact ingredients used. This is an estimate and can vary.