Moist Rosh Hashana New Year Honey Cake Recipes

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:

• 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:

• Preheat the oven to 325 degrees F.
• Get a baking pan with a 7 cup capacity.
• Grease lightly and set it aside.
• Prepare a strong cup of coffee with the hot water and the instant coffee.
• Cool.
• Separate the eggs.
• Put the yolks into a big mixing bowl and the whites into a medium one.
• Beat the yolks with the sugar until creamy.
• Add the oil, then the honey, beating after each addition.
• Beat until the mixture is totally smooth and creamy.
• Sift the flour and measure off 3 cups.
• Combine the flour with the salt, baking powder, baking soda and the spices.
• Add the dry ingredients to the wet mixture alternately with the coffee, stirring with a spatula or a wooden spoon.
• Do NOT use and electric mixer for this one.
• Stir only until all the ingredients are well blended, do not overmix.
• Clean and dry the mixer beaters.
• Whip the egg whites until they are stiff and can hold their shape.
• Add one third of the beaten whites at a time to the batter.
• Fold in gently until the batter is smooth.
• Don't overbeat the whites or you will end up with little islands of egg white that will never be blended into the batter.
• Pour the batter into the greased pan and bake in the preheated oven for about 80 to 90 minutes.
• The cake is done when a toothpick comes out dry and clean.
• This cake keeps really well.
• In fact, it gets better with a little aging, so bake it several days ahead.