About This Recipe
|Yield:||1 small loaf|
|This recipe appears in:||Arthur Schwartz's Rosh Hashanah Greatest Hits|
- 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
Position an oven rack in the upper third of the oven. Preheat the oven to 325˚F.
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.
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.
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.
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.
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.