Honey Cake For Rosh Hashana Recipes

Steps:

• Preheat oven to 350.
• Grease and flour 2 8x4 inch Baking Pans and set aside.
• Combine coffee and hot water, stirring until dissolved; set aside.
• Combine eggs, honey, and oil in a large mixing bowl. Beat at medium speed with electric mixer until well blended.
• Stir in dissolved coffee, sugar and vanilla.
• Combine flour, baking powder, baking soda, cinnamon, and nutmeg in a small bowl. Gradually add to egg mixture, beating at low speed until blended.
• Pour batter into pans, filling ech halfway.
• Bake for 45 min or until toothpick inserted in the center comes out clean.
• Turn off oven; leave cake in oven for 10 min to gradually cool (prevents cake form falling).
• Remove cake from pans and allow to completely cool.

Steps:

• Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with nonstick cooking spray.
• Stand each apple upright (with what would have been the stem-side up) on a cutting board. Working with 1 apple at a time, slice the apples vertically 1/4 inch thick, squeezing together the slices to keep the shape of the whole apple as intact as possible. Immediately place it into the prepared loaf pan, keeping the shape of the whole apple intact with the slices parallel to the long sides of the pan. Repeat with the remaining 2 apples.
• Combine the flour, sugar, baking powder, cinnamon, cardamom, allspice, nutmeg and 1/2 teaspoon salt in a medium bowl. Whisk together the eggs, vegetable oil, buttermilk, vanilla and 1/2 cup honey in another medium bowl until smooth. Add the flour mixture to the honey mixture and whisk until the batter is smooth. Pour the batter over the apples in the loaf pan, scraping the bowl with a rubber spatula to make sure all the batter is used. Gently tap the pan 3 times on the counter to evenly distribute the batter throughout the apples.
• Bake until a toothpick comes out with just a few moist crumbs, about 1 hour. Transfer the pan to a wire rack and let the cake cool completely, 1 hour to 1 hour 15 minutes. Invert the cake onto a serving platter.
• Whisk the confectioners' sugar with 1 teaspoon water, 1/4 teaspoon salt and the remaining 1 tablespoon honey in a small bowl until smooth. Drizzle the glaze over the top of the cake. Serve at room temperature. Store in an airtight container for up to 1 week.

Steps:

• Make the cake: Preheat the oven to 350˚ F. Brush a 12-cup nonstick bundt pan with vegetable oil. Whisk the flour, baking powder, baking soda, salt, cardamom, allspice and nutmeg in a large bowl.
• Combine 3/4 cup honey, the granulated sugar, vegetable oil and eggs in another large bowl; beat with a mixer on medium-high speed until light and fluffy, about 4 minutes. Stir in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Fold in the apples. Scrape the batter into the bundt pan. Bake until golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes.
• Meanwhile, stir together the remaining 1/4 cup honey and the warm water in a small bowl. Remove the cake from the oven and brush with half of the honey mixture. Let the cake cool 20 minutes in the pan, then turn out the cake onto a rack. Brush the top of the cake with the remaining honey mixture and let cool completely.
• Make the glaze: Whisk the confectioners' sugar, honey and 2 tablespoons water in a medium bowl until smooth. Add up to 1 tablespoon more water, if necessary, to thin out the glaze. Transfer the cake to a platter and drizzle with the glaze, letting it drip down the sides.

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.

Steps:

• Preheat oven to 350°F If you're using black or dark-colored pans, reduce to 325°F.
• Prepare a 10 inch bundt pan, or tube pan, or 3 8" x 41/2" loaf pans.
• Grease and flour the bottoms of the pans - better yet, use baking parchment paper to line the bottoms of the pans: it makes getting your cake out in one piece easier!
• Mix all the dry ingredients in a large bowl or the bowl of your electric mixer.
• Add wet ingredients and mix until well combined.
• Pour slowly into prepared pans to avoid bubbles.
• Tap pans against counter to free any bubbles.
• Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
• Let the cake stand for at lease 15 minutes before you try and get it out of the pan.
• Invert it on a wire rack and cool completely.
• Wrap tightly in wax-paper, and then in foil to keep.
• This is one of those cakes that gets better the longer you let it sit; if you can make it 3 days in advance, that's actually ideal. It is also delicious right away.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cover the bottom of a 9" circular baking pan with parchment paper, then spray the inside of the pan lightly with baking spray.
• Stir together the flour mix, baking powder, baking soda, nutmeg, cinnamon and salt. Set aside.
• Separate the eggs. In one bowl, beat the egg whites until they form stiff peaks. In another bowl, combine egg yolks, sugar, honey, oil, applesauce and orange zest.
• Using a whisk or hand beater, add the flour mixture and orange juice to the wet mixture slowly. When mixed thoroughly, fold the egg whites carefully into the batter, stirring just until ingredients are fully combined.
• Pour batter into pan, and bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the cake's center comes out with just a few crumbs on it. Remove from oven and allow to cool before carefully removing from pan and placing onto a cooling rack.