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Honey Cake

Posted by The Serious Eats Team, September 17, 2009 at 6:50 PM

- makes 1 small loaf -

Published with permission from Arthur Schwartz.

Arthur's note: This recipe is about as simple and as good as Ashkenazi honey cake gets. It is adapted from The Molly Goldberg Cookbook, published in 1955. Later recipes try to make honey cake into spice cake, but in this version you can clearly taste the honey, with only a hint of brandy to frame it.

I use very good cognac. It makes a difference. This cake is also not as rubbery as many recipes. Perhaps the crunchy walnuts are a distraction, although almonds are the more usual nut in this cake. In fact, honey cake loaves are often decorated with sliced almonds glazed onto the top.

A measuring tip for the honey: Put the oil in a measuring cup. Roll it around to coat the inside of the cup. Pour in the honey. The oil will come to the surface and you will be able to measure the honey accurately, while the oiled cup allows the honey to pour out easily and completely.

Ingredients

1 tablespoon vegetable oil
1/2 cup honey
1/4 cup hot, freshly brewed strong coffee
2 tablespoons good brandy
1 3/4 cups sifted bleached all-purpose flour
1/8 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup coarsely chopped walnuts (or hazelnuts or almonds)
2 large eggs
1/2 cup sugar

Procedure

1. Position an oven rack in the upper third of the oven. Preheat the oven to 325˚F.

2. Oil a 3 1/2 by 5 1/2-inch loaf pan, then line it on the bottom and sides with either parchment paper, aluminum foil, or a paper loaf-pan liner.

3. In a small bowl, add the oil and honey (see headnote). Pour in the hot coffee and stir until the honey becomes more fluid, then stir in the brandy.
In another small bowl, stir together the flour, salt, baking powder, and baking soda. Stir in the nuts.

4. In the bowl of a stand mixer fitted with the whisk, beat the eggs until well blended. Add the sugar and beat until light in color, fluffy, and thick. Beat in the honey mixture.

5. With a spoon or spatula, stir in the dry ingredients by hand. Pour the batter into the prepared pan. Bake for 55 minutes in the upper third of the oven. Do not open the oven door.

6. Cool 15 minutes in the pan. Using the parchment-paper lining to lift it, remove the cake from the pan and let cool completely. Peel off the paper before serving.

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Tags: Arthur Schwartz, cakes, Jewish, Rosh Hashanah