Honey Cake Ii Recipes

HONEY CAKE II

This honey cake is a great dessert for dinners surrounding the Jewish holiday of Rosh Hashanah, but also just for a tasty honey cake any time you want one.

Provided by Sandy in Baltimore

Categories World Cuisine Recipes European German

Time 1h30m

Yield 16

Number Of Ingredients 18

Honey Cake II image

Steps:

Preheat oven to 325 degrees F (165 degrees C). Oil two loaf pans and line bottoms with parchment paper; grease the parchment as well.
Sift together the flour, salt, baking powder, baking soda, cinnamon and allspice. In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins; stir into batter.
Divide batter between the two prepared loaf pans. Sprinkle with reserved slivered almonds.
Bake in preheated oven until a tester inserted in the center of each cake comes out clean, 65 to 75 minutes. Let cool 10 minutes and remove from pan.
To Make Glaze: combine 1 1/2 cups honey, lemon juice, lemon zest and water in a saucepan. Bring to a boil over medium-high heat. When glaze reaches a thick consistency, remove from heat and drizzle over warm cake.

Nutrition Facts : Calories 452.2 calories, Carbohydrate 97 g, Cholesterol 46.5 mg, Fat 7.2 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 0.8 g, Sodium 183.2 mg, Sugar 73.7 g

Ingredients

3 ½ cups sifted all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 ½ teaspoons ground allspice
4 eggs
¾ cup white sugar
4 tablespoons vegetable oil
2 cups honey
½ cup strong brewed coffee
½ cup blanched slivered almonds
½ cup raisins
2 tablespoons slivered almonds for topping
1 ½ cups honey
2 tablespoons lemon juice
½ cup water
½ teaspoon lemon zest

PERFECT HONEY CAKE

I've tried many many honey cake recipes, and this is my favorite, both for depth of flavor and ease of production. It's basically a one-bowl cake, freezes very very well, and can be made in a variety of sizes. I got this from Amit Women's cookbook (Efrat chapter, Chicago), and can barely read the page because of all the spills on it. Even my mom, an extraordinary baker, has begun to use this recipe instead of her own. A perfect Rosh Hashana/Sukkot treat!

Provided by Sarah Chana

Categories Dessert

Time 1h5m

Yield 24-27 serving(s)

Number Of Ingredients 10

Perfect Honey Cake image

Steps:

In a large bowl, mix together the first 3 ingredients.
In a separate bowl, combine the flour, baking powder, spices and baking soda.
Add the flour mixture to the wet stuff, alternating with the coffee; beat well.
Put into one greased 9"x13" pan (or, alternatively, three 8" square pans).
Bake at 325F--60-90 minutes for the large pan, 60 minutes for the three smaller pans.

Nutrition Facts : Calories 98.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 26.4, Sodium 72.8, Carbohydrate 21.9, Fiber 0.5, Sugar 11.7, Protein 1.9

Ingredients

1 cup honey
1 cup applesauce
3 eggs
1 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
2 cups flour (Can replace one cup of white flour with one cup of wheat flour)
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup strong brewed decaffeinated coffee (can be made from instant)

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