Jewish New Year Honeycake

5
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.

Rating:
★★★★★ 1 vote
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)

Step-By-Step

1Preheat oven to 350*. Melt butter and set aside. Be ready with a cold cup of coffee standing by.
2Sift together the flour, salt, white sugar, baking powder, cinnamon, nutmeg, allspice and cardamom. Set aside.
3In a large mixing bowl, beat the honey for about 5 minutes, until it becomes frothy, a little bubbly, and turns into a carmel-color.
4To the honey, add the butter, coffee, egg and brown sugar. Beat until all incorporated.
5Fold dry ingredients into wet ingredients. (Add raisins now, if you are using them).
6Pour into buttered 8 X 8 square pan.
7Bake 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 Jewish New Year Honeycake

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