Jewish New Year Honeycake

Monica H

By
@MonisiaH

This wonderful recipe originally comes from my cookbook, "The Enchanted Broccoli Forest and other timeless delicacies" by Mollie Katzen. I have modified it slightly by adding vanilla, brown sugar, cardamom and sometimes raisins (optional). It is a delicious bread, with a bit of country crock on top, and perfect with a hot cup of tea.


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Comments:

Serves:

a bunch

Prep:

25 Min

Cook:

1 Hr

Ingredients

1 c
honey
1
egg
3 Tbsp
unsalted butter, melted
1/2 c
cold black coffee
1 tsp
vanilla extract
1 1/2 tsp
brown sugar
2 c
flour
1/4 tsp
salt
2 1/2 tsp
baking powder
1 1/2 tsp
white sugar
1/2 tsp
cinnamon
1/2 tsp
nutmeg
1/2 tsp
allspice
1/4 tsp
cardamom
1/2 c
raisins (optional)

Directions Step-By-Step

1
Preheat oven to 350*. Melt butter and set aside. Be ready with a cold cup of coffee standing by.
2
Sift together the flour, salt, white sugar, baking powder, cinnamon, nutmeg, allspice and cardamom. Set aside.
3
In a large mixing bowl, beat the honey for about 5 minutes, until it becomes frothy, a little bubbly, and turns into a carmel-color.
4
To the honey, add the butter, coffee, egg and brown sugar. Beat until all incorporated.
5
Fold dry ingredients into wet ingredients. (Add raisins now, if you are using them).
6
Pour into buttered 8 X 8 square pan.
7
Bake 50 - 60 minutes or until knifed center comes out clean. Let cool and serve. It is awesome when eaten when it is still a little warm, with a tiny pan of butter smeared on top. Enjoy!

About this Recipe

Course/Dish: Desserts, Breads, Cakes, Sweet Breads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids
Hashtags: #sweet, #honey, #coffeecake