From MM: Honey Cake

13 Oct
Honey Cake for Rosh Hashanah
Serves 4
1 stick unsalted butter, softened
1 cup granulated sugar
3 eggs
1 1/2 tbsp honey
1/4 cup water
2 1/4 cups cake flour
1 tsp salt
1 1/2 tsp baking powder
1/4 tsp each cinnamon, cloves and nutmeg
1 cup nuts, chopped (almonds, filberts, pecans, etc.)
1 cup raisins and/or figs, chopped

Preheat oven to 350 degrees and butter one 8 1/2 x 4 1/2-inch loaf pan.

In a mixer, cream together butter and sugar. Beat in eggs until light and fluffy. Add honey and water and beat until smooth.

In another bowl, combine dry ingredients: flour, salt, baking soda, and spices.

Gradually add dry ingredients into the creamed mixture in three parts, beating well after each addition and scraping down sides of bowl.

Fold in chopped nuts and figs or raisins by hand.

Bake for about one hour.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: