Grandma Janette's Honey Cake
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This is my Grandma Janette's formerly top-secret honey cake recipe. It's moist and delicious and, of course, filled with memories.
For other Rosh Hashana dish ideas, check out my menu for a muli-cultural Rosh Hashana.
Ingredients
- 1/2 cup oil
- 1 cup sugar
- 2 eggs
- 1 small shot of rye whiskey
- 3/4 cup honey
- 1 teaspoon plum or raspberry jam
- 1 cup strong brewed coffee
- 1/2 cup chopped walnuts
- 3 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon each ground cloves, nutmeg, allspice, ginger, and cinnamon
- 1 tablespoon grated orange zest
- Chopped almonds or walnuts
Procedures
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1
Cream oil, sugar and eggs together in a large bowl.
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2
In a medium bowl stir together whiskey, honey, jam, coffee and walnuts.
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3
In another bowl sift together flour, baking powder, baking soda and spices. Then stir in grated orange zest.
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4
Alternate stirring flour mixture and coffee mixture to the creamed oil, sugar and eggs to create a smooth batter.
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5
Line a 10 x 15-inch pan with a trimmed brown paper bag and lightly oil the bag. Pour batter into the dish and sprinkle the top lightly with chopped walnuts or sliced almonds.
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6
Bake at 350°F for 45 minutes to an hour. The cake is done when a toothpick inserted into the center of the cake comes out clean.
