jewish new year honeycake
(1 rating)
This wonderful recipe originally comes from my cookbook, "The Enchanted Broccoli Forest and other timeless delicacies" by Mollie Katzen. I have modified it slightly by adding vanilla, brown sugar, cardamom and sometimes raisins (optional). It is a delicious bread, with a bit of country crock on top, and perfect with a hot cup of tea.
(1 rating)
yield
serving(s)
prep time
25 Min
cook time
1 Hr
Ingredients For jewish new year honeycake
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1 choney
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1egg
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3 Tbspunsalted butter, melted
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1/2 ccold black coffee
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1 tspvanilla extract
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1 1/2 tspbrown sugar
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2 cflour
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1/4 tspsalt
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2 1/2 tspbaking powder
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1 1/2 tspwhite sugar
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1/2 tspcinnamon
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1/2 tspnutmeg
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1/2 tspallspice
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1/4 tspcardamom
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1/2 craisins (optional)
How To Make jewish new year honeycake
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1Preheat oven to 350*. Melt butter and set aside. Be ready with a cold cup of coffee standing by.
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2Sift together the flour, salt, white sugar, baking powder, cinnamon, nutmeg, allspice and cardamom. Set aside.
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3In a large mixing bowl, beat the honey for about 5 minutes, until it becomes frothy, a little bubbly, and turns into a carmel-color.
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4To the honey, add the butter, coffee, egg and brown sugar. Beat until all incorporated.
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5Fold dry ingredients into wet ingredients. (Add raisins now, if you are using them).
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6Pour into buttered 8 X 8 square pan.
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7Bake 50 - 60 minutes or until knifed center comes out clean. Let cool and serve. It is awesome when eaten when it is still a little warm, with a tiny pan of butter smeared on top. Enjoy!
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