jewish new year honeycake

Name: Jewish New Year Honeycake
Prep time: 25 min
Cook time: 1 h
Ingredients: 1 cup(s) honey; 1 - egg; 3 tablespoon(s) unsalted butter, melted; 1/2 cup(s) cold black coffee; 1 teaspoon(s) vanilla extract; 1 1/2 teaspoon(s) brown sugar; 2 cup(s) flour; 1/4 teaspoon(s) salt; 2 1/2 teaspoon(s) baking powder; 1 1/2 teaspoon(s) white sugar; 1/2 teaspoon(s) cinnamon; 1/2 teaspoon(s) nutmeg; 1/2 teaspoon(s) allspice; 1/4 teaspoon(s) cardamom; 1/2 cup(s) raisins (optional)

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85 Pinches 5 Photos

Monica H

Michigan City, IN

Updated on Oct 30, 2011

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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prep time 25 Min

cook time 1 Hr

method ---

yield a bunch

Ingredients

1 cup honey
1 - egg
3 tablespoons unsalted butter, melted
1/2 cup cold black coffee
1 teaspoon vanilla extract
1 1/2 teaspoons brown sugar
2 cups flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1 1/2 teaspoons white sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cardamom
1/2 cup raisins (optional)

How To Make jewish new year honeycake

Step 1

Preheat oven to 350*. Melt butter and set aside. Be ready with a cold cup of coffee standing by.

Step 2

Sift together the flour, salt, white sugar, baking powder, cinnamon, nutmeg, allspice and cardamom. Set aside.
Step 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.
Step 4

To the honey, add the butter, coffee, egg and brown sugar. Beat until all incorporated.
Step 5

Fold dry ingredients into wet ingredients. (Add raisins now, if you are using them).
Step 6

Pour into buttered 8 X 8 square pan.
Step 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!
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