Like most Jewish house hold, New Year will not be complete without delicious sweet honey cake. I have made honey cake a few times in the past, I have tried so many recipes from different sources (books, blogs), but they were all pretty dry and unappealing. So, today I share with you a recipe that is not only easy to make, but it also delicious and moist. The recipe I found from Smitten Kitchen was adapted the recipe from Marcy Goldman's book, A Treasury of Jewish Holiday Baking. I replaced some ingredients to my own personal taste. I used grand marnier instead of whiskey just because I wanted to enhance the taste of the orange juice. I also used cardamom and ginger, as I really like the aroma from both spices together. For those who aren't familiar with turbinado sugar, you can look it up here for more info. I like to use this instead of the regular granulated sugar lately, because it smells kind of sweeter without being too sweet. Since turbinado sugar is more granular then the regular sugar, I first pulsed it for a few second in a food processor just enough to make it a little bit finer, so it will dissolved faster in the batter. You can use regular granulated sugar if turbinado sugar unavailable in your area.
L'Shanah Tovah Tikatevu!
Lekach (Honey Cake)
Recipe adapted from Smitten Kitchen where she adapted the recipe from Marcy Goldman's, A Treasury of Jewish Holiday Baking
Makes 1 (10-inch) cake
3½ cups all-purposed flour
1 teaspoon baking powder
1 tsp baking soda
1/2 teaspoon sea salt
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cardamom powder
1/4 teaspoon ginger powder
1 cup canola oil
1 cup honey
1½ cups turbinado sugar, pulse a few times in a food processor (about 5 seconds)
1/2 cup brown sugar
3 large eggs, room temperature
1 vanilla bean, scrape the seeds
1 cup freshly brewed strong coffee (I used Arabian Mocca Sanani), keep warm
1/2 cup freshly squeezed orange juice
1/4 cup Grand Marnier
1/4 cup slivered almonds
Preheat oven to 350 degrees F.
Grease generously a 10 inch bundt pan with cooking oil spray. Spread slivered almond on the bottom of the pan. Set aside.
Sift together all-purposed flour, baking powder, baking soda, sea salt, ground cinnamon, ground cloves, ginger powder, and ground cardamom powder into a large bowl. Make a well in the center.
In another bowl add canola oil, honey, turbinado sugar, brown sugar, eggs, vanilla seeds, coffee, orange juice, and Grand Marnier. Using a hand whisk, mix well. Pour this mixture into dry ingredients, and mix just enough to incorporate the ingredients.
Spoon the batter into prepared pan, bake in the middle rack for 1 hour and 15 minutes, or until cake tester inserted in the middle comes out clean. Remove from the oven, and let the cake stand in the pan for 10 to 15 minutes, then invert onto wire cooling rack to cool completely.