MOIST HOLIDAY HONEYCAKE
Spiced fragrant honey cake is a tradition on Rosh Hashanah (the Jewish New Year, which generally falls in September). Unfortunately, most honey cakes turn out to be dry, brick-like things, inedible except with a hot beverage. Some call honey cake the fruitcake of the Jewish people. BUT NOT THIS ONE! This cake is genuinely moist and yummy. It will serve about 12 guests at a holiday meal, but I promise that your family will chisel away at it until it's gone before the morning comes.
Provided by Amybobamy
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 17
Steps:
- Place an oven shelf in an upper position in oven, and preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt® pan) with cooking spray.
- In a bowl, whisk together the unbleached flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together the canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated. Pour the batter into the prepared pan.
- Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning the cake out onto a serving platter.
Nutrition Facts : Calories 554.5 calories, Carbohydrate 87.3 g, Cholesterol 46.5 mg, Fat 20.4 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 308.7 mg, Sugar 58.1 g
HONEY CAKE
With its velvety chocolate glaze and snowy flakes of sea salt, this dressed-up honey cake is perfect for Rosh Hashanah.
Provided by Kemp Minifie
Categories Cake Chocolate Dessert Bake Rosh Hashanah/Yom Kippur Honey Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (10-inch) Bundt cake
Number Of Ingredients 22
Steps:
- For cake:
- Heat oven to 350°F with rack in middle. Generously spray pan, including center tube, with baking spray.
- Whisk together flour, baking powder and soda, salt, and spices in a large bowl.
- Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined.
- Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.
- Pour batter into pan (it's liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes.
- Let cake cool in the pan on a rack for 20 minutes.
- Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack (see Cooks' Notes) and cool completely.
- For glaze:
- Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined.
- Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth.
- Let glaze stand, stirring occasionally, until thickened slightly, but still pourable.
- Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set.
- Just before serving, sprinkle glaze lightly with flaky sea salt, if using.
RUSSIAN HONEY CAKE
There are 3 different ways to make this cake...the hard way, the harder way, and the way we're gonna do it--the hardest way. Because it's that worth it. The tiny amount of bitterness we get from the burnt honey really is the secret here, and the slightly tangy whipped cream frosting provides a bit of acidity and lovely light texture; and unlike other frostings, it's not too sweet.
Provided by Chef John
Categories World Cuisine Recipes European Eastern European Russian
Time 9h55m
Yield 12
Number Of Ingredients 12
Steps:
- Pour honey into a deep saucepan over medium heat. Boil until a shade darker and caramel-like in aroma, about 10 minutes. Turn off heat and whisk in cold water.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat (such as Silpat®). Place a mixing bowl and a whisk in the refrigerator.
- Place a large metal bowl over the lowest heat setting on the stovetop. Add butter, sugar, 1/4 cup of the burnt honey, and regular wildflower honey. Let sit until butter melts, 5 to 7 minutes.
- Meanwhile, combine baking soda, salt, and cinnamon in a small bowl.
- Whisk butter mixture and let sit until very warm to the touch. Whisk in eggs. Keep mixture over low heat until it gets very warm again; whisk in baking soda mixture. Remove from heat. Sift in flour in 2 or 3 additions, stirring well after each, until batter is easily spreadable.
- Transfer about 1/2 cup batter onto the prepared baking sheet. Spread into an 8- or 9-inch circle using an offset spatula. Shake and tap the pan to knock out any air bubbles.
- Bake in the preheated oven until lightly browned, 6 to 7 minutes. Remove liner from the pan and let cake layer continue cooling until firm enough to remove, 6 to 7 minutes. Invert cake onto a round of parchment paper.
- Repeat until you have a total of 8 cake layers, letting each cool on an individual parchment round. Trim edges using a pizza wheel to ensure they are the same size; save scraps for crumb mixture.
- Spread remaining batter onto the lined baking sheet. Bake in the preheated oven until edges are dry, about 10 minutes. Remove from the oven and cut into small pieces; toss with reserved cake scraps.
- Return to the oven and continue to bake until browned, 7 to 10 minutes more. Let cool completely, 15 to 20 minutes. Transfer to a resealable bag and beat into fairly fine crumbs using a rolling pin. Set aside.
- Remove the bowl and whisk from the refrigerator. Pour in heavy cream. Whisk until soft peaks form. Add remaining burnt honey and sour cream; continue whisking until stiff peaks form.
- Place a cake layer on a parchment paper round on top of a pizza pan or serving plate. Spread a cup of frosting evenly on top, almost to the edge. Repeat with cake layers and frosting, pressing the layers in smooth-side down. Place last cake layer smooth-side up. Frost the top and sides of the cake. Cover with crumbs; clean any excess crumbs around base.
- Cover with plastic wrap and refrigerate at least 8 hours, to overnight. Transfer to a cake stand using 2 spatulas. Cut and serve.
Nutrition Facts : Calories 795 calories, Carbohydrate 84.6 g, Cholesterol 243.6 mg, Fat 48.7 g, Fiber 1.2 g, Protein 9.5 g, SaturatedFat 29.5 g, Sodium 484.7 mg, Sugar 51.9 g
MAJESTIC AND MOIST NEW YEAR'S HONEY CAKE
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Provided by Marcy Goldman
Categories Cake Mixer Brunch Dessert Bake Vegetarian Rosh Hashanah/Yom Kippur Fall Kosher Honey Kidney Friendly Pescatarian Dairy Free Peanut Free Soy Free
Yield Serves 8-10
Number Of Ingredients 19
Steps:
- 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. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look.
- 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.
HOLIDAY HONEY CAKE
don't be put off by the long list of ingredients, this recipe is really adaptable to your personal taste, or what you have on hand. this makes 1 bundt or tube cake, 2 loaves, or 1 13x9" sheet cake.
Provided by chia2160
Categories Dessert
Time 1h10m
Yield 2 loaves
Number Of Ingredients 17
Steps:
- preheat oven to 350.
- grease the pan you're using and add parchment paper, greased.
- mix flour and next 6 ingredients in a large bowl.
- make a well in the center.
- add the oil and the next 8 ingredients, mixing well.
- spoon into prepared pan and sprinkle with almonds.
- place pan on a baking sheet to ensure even cooking.
- bake 60-80 minutes for a tube or bundt cake, 45-55 minutes for loaf pans or 40-45 minutes for a sheet cake.
- let cake cool in pan on a wire rack for 20 minutes, before removing. cool completely on wire rack.
Nutrition Facts : Calories 3491.4, Fat 135.2, SaturatedFat 18.7, Cholesterol 423, Sodium 1957.2, Carbohydrate 530, Fiber 12.3, Sugar 350.2, Protein 42.2
OLD WORLD HONEY CAKE
Honey Cakes are a favorite Jewish dessert, with some recipes handed down mother-to-daughter. Served at many high holidays including Rosh Hashanah and Hanukkah, honey cakes are versatile enough to be eaten year-round. The strong taste of Heather Honey would work well with this combination of spices and coffee. For a super-sweet cake, I suggest Orange Blossom Honey, the sweetest. You could also try a stronger flavor, like Buckwheat Honey, for a cake that is closer to Mediterranean tastes. This Honey Glaze recipe can be used as a topping in other recipes, such as the Old World Cake, or the Honey Balls. It could be interesting to see what happens if it is poured on top of the Gingerbread, too.... For this glaze, you will probably prefer a sweeter honey like Orange Blossom Honey. However, for a lot of the Mediterranean breads this can be used on, Southern Belle Honey would work just as well, while imparting a bit more flavor.
Provided by oilpatchjo
Categories Quick Breads
Time 1h45m
Yield 2 loafs, 24 serving(s)
Number Of Ingredients 18
Steps:
- Beat the eggs and sugar together until they turn light, approximately five minutes.
- Then beat in the oil, honey, and coffee to the egg mixture.
- Sift the dry ingredients, and add them to the egg mixture with stirring, along with the almonds and raisins.
- Oil 2 9-inch loaf pans line the bottom with wax paper, then oil again.
- Fill each pan until approximately 1" from the top.
- Bake in a preheated oven at 325 degrees for 65-75 minutes, or until the cakes test done.
- Cool on a wire rack for 10 minutes, then remove from pans. Coat with glaze.
- Directions: Boil liquid ingredients until thick watch carefully honey will burn. Remove from heat, and pour over cake.
Nutrition Facts : Calories 313.9, Fat 5.9, SaturatedFat 0.8, Cholesterol 31, Sodium 124.1, Carbohydrate 64.9, Fiber 1.4, Sugar 49, Protein 4.3
HONEY CAKE
Categories Cake Dessert Bake Vegetarian Wedding Rosh Hashanah/Yom Kippur Anniversary Honey Engagement Party Gourmet Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. and generously butter a 12-cup bundt pan.
- Into a large bowl sift together flour, baking powder, cinnamon, baking soda, salt, and cloves. In a small bowl lightly beat eggs. Make a well in center of flour mixture and add eggs with remaining ingredients, whisking until combined well.
- Pour batter into pan and bake in middle of oven until a tester comes out clean, about 50 minutes. Cool cake in pan on a rack 20 minutes and turn out onto rack to cool completely. Cake may be kept in an airtight container at room temperature 1 week.
HOLIDAY HONEY CAKE
Thirty-five years ago, I gave a friend of mine a platter of my assorted home-baked Christmas cookies. The next day, she brought over slices of this delicious cake, which she made for Hanukkah. Naturally, we exchanged recipes and my family and I have been enjoying this moist and flavorful honey cake ever since! I top my cake with a creamy caramel glaze. -Kristine M. Chayes, Smithtown, New York
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. Sift flour, sugar, baking powder, baking soda, cinnamon, salt, cloves and ginger together twice; place in another large bowl., In a small bowl, whisk egg yolks, coffee, honey and oil until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 50-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours., In a small heavy saucepan, melt butter. Stir in brown sugar and milk. Bring to a boil; cook over medium heat until sugar is dissolved. Stir in confectioners' sugar and vanilla; cook until thickened, about 5 minutes., Run a knife around sides and center tube of pan. Remove cake to a serving plate and add glaze.
Nutrition Facts : Calories 452 calories, Fat 9g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 350mg sodium, Carbohydrate 89g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.
HOLIDAY CHEESECAKE
I modified a few different cheesecake recipes to create this creamy, lower-fat version. It makes a beautiful ending to a fancy holiday dinner. -Meredith Dodson, St. Joseph, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 8-10 minutes or until set. Cool on a wire rack., In a small saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 10 minutes; cool., In a large bowl, combine the first seven filling ingredients; beat until blended. Add eggs and egg whites; beat on low speed just until combined. Pour over crust., Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 55-60 minutes or until center is just set and top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Gently spoon cranberry mixture over cheesecake. Refrigerate overnight. Remove sides of pan before cutting.
Nutrition Facts : Calories 230 calories, Fat 9g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 335mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 1g fiber), Protein 10g protein.
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