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jewish new year honeycake

(1 rating)
MonisiaH avatar
Recipe by
Monica H
@MonisiaH
Michigan City, IN

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.

►
(1 rating)
yield serving(s)
prep time 25 Min
cook time 1 Hr

Ingredients For jewish new year honeycake

  • 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)

How To Make jewish new year honeycake

  • 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!
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