Passover Honey Cake

Name: Passover Honey Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 15 to 18
Cuisine: Jewish
Ingredients: MAIN CAKE; 1/2 c crisco vegetable shortening; 3/4 c of each white sugar and golden yellow sugar; 2/3 c honey; 1 tsp vanilla; 1/2 c apple sauce; 3 Tbs baking powder; 3 eggs; 3 1/2 c flour or matzo meal; 2/3 c milk; 1/3 c honey; 1/2 c chopped pecans, walnuts or almonds; FINISHISHES; icing sugar; shredded coconut; 1/3 c honey

By Silvie Dosser
@Dosslady

This is a modern traditional Passover Cake. The shape of the bundt cake represents the Mountain of the Lord, the milk and honey represents the promised land, the nuts represent the Torah given at Mount Sinai that one must chew and meditate on and the sprinkled coconut or white icing sugar represents the Manna; God's miraculous provision in the desert. This is a fun cake to make for children allowing to retell the story of the Exodus, how God cared for His people. Just a quick note, when you are in a pinch, you can use a Golden Yellow cake mix and replace the fluids with Honey and milk.

Blue Ribbon Recipe

I loved that this cake is not overly sweet - it has the wonderful sweet taste of honey. I had a hard time limiting myself to one slice! The Test Kitchen

Rating:

★★★★★ 3 votes5

Comments:

29 Comments

Serves:

15 to 18

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Ingredients

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MAIN CAKE
1/2 c

crisco vegetable shortening
3/4 c

of each white sugar and golden yellow sugar
2/3 c

honey
1 tsp

vanilla
1/2 c

apple sauce
3 Tbs

baking powder
3

eggs
3 1/2 c

flour or matzo meal
2/3 c

milk
1/3 c

honey
1/2 c

chopped pecans, walnuts or almonds
FINISHISHES
·

icing sugar
·

shredded coconut
1/3 c

honey

How to Make Passover Honey Cake

Step-by-Step

Preheat oven at 375 degrees.
Grease a bundt cake pan with cooking spray.
In large mixing bowl, cream Crisco, sugars, and honey, then stir in vanilla and applesauce. Blend in 3 eggs. Add 3 Tbsp baking powder.
Start adding flour 1 cup at a time intermittently with the milk until a smooth batter forms.
In bottom of bundt pan, sprinkle choice of nuts, pour 1/3 cup of honey to cover nuts. Then gently pour batter over the honey and nuts.
Bake in oven for 40 to 45 min or until a toothpick inserted in it comes out clean. Remove from oven and let stand 10 minutes on cooling rack before inverting onto plate.
Once cool, place in refrigerator for 1 hour.
Finishing the cake, remove from refrigerator. If you wish to use icing sugar, it is simple just sprinkle through a small sieve over top of cake. If you wish to use coconut pour a little more liquid honey over top then sprinkle shredded coconut.