Some of you saw my honey cake on Facebook and asked about the pan and the recipe…So, truth be told, I have never been a huge fan of honey cake. The ones I’ve had have always seemed a bit dry or too sweet. Well, the recipe I tried yesterday from my Bundt Cake Bliss cookbook has made me a convert! In general, I love a good Bundt cake – it comes out perfectly formed and gorgeous (assuming proper pan prep). I couldn’t resist the opportunity to add a Jewish Star of David Bundt Pan to my collection, especially since it’s made by Nordic Ware, the best in the biz. Just FYI, this particular pan holds 10 cups and the recipe calls for a 12 cup, it means that the bottom of the cake will be a bit rounded but that was a non-issue really.
Other than giving it my own Jewish twist thanks to the pan, I highly recommend using really good honey – I used my favorite Pacific Northwest Blackberry. Mmmmm! I also opted for golden raisins for the look. Oh and the author’s recommendation to pair it with some Humboldt fog cheese is simply the best thing ever. I highly recommend trying it, especially for a brunch. The combo is simply divine. So, whether you tuck it away for next Rosh Hashanah, make it for your Yom Kippur break-the-fast or just give it a go whenever, thanks to the lovely folks at the Minnesota Historical Society Press (aka the publisher), I get to share this delicious recipe with all of you! Enjoy!
Eastern European Honey Cake with Lemon Sugar Glaze
Reprinted from Bundt Cake Bliss by Susanna Short with permission of the MHS Press
SERVES 10 to 12
3 cups flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg or mace
2 teaspoons instant coffee or espresso powder
1 cup sugar
1 cup honey
½ cup vegetable oil
1 tablespoon finely grated lemon peel
3 tablespoons of lemon juice
2 tablespoons brandy
2/3 cup cold water
¾ cup chopped walnuts
½ cup raisins
¾ cup sugar
1/3 cup fresh lemon juice
Preheat oven to 350°F. Prepare a 12-cup Bundt pan using butter and flour or Baker’s Joy and set aside.
Combine dry ingredients and set aside. Beat sugar, honey, oil, eggs, lemon peel, lemon juice and brandy in large bowl on medium for 2 minutes. Alternately add the flour mixture and the water to the honey mixture, mixing thoroughly between additions. Beat for 2 minutes at high speed. Fold in the nuts and raisins. Pour into the prepared pan.
Bake for 1 hour to 1 hour 10 minutes, or until a toothpick comes out of the cake clean. Let cool in pan for 10 minutes, and then turn onto a serving plate.
To prepare the Lemon Sugar glaze, mix ¾ cup of sugar with 1/3 cup fresh lemon juice. Place in saucepan and heat until sugar dissolves and the mixture is slightly thickened. Prick top of cake gently with a fork and drizzle with glaze, allowing it to soak in before adding more.
I like to serve this with nuts scattered on the platter. It also looks elegant as a composed dessert with thinly sliced fresh figs and pears fanned around the cake. Or try this with a soft cheese like Humboldt Fog, drunken goat, or sharp brie. The blending of the savory and sweet with a cup of espresso is a very graceful ending to a formal dinner party.
Pingback: A Harvey Wallbanger Shabbat | madebymamaleh
Pingback: It’s Time for A New Jewish Calendar, Again! | madebymamaleh
That looks awesome!!
What is the best honey to use for honey cake? I’ve used buckwheat and find it too strong.
I think you can never go wrong with the clover or orange blossom honey that you’ll find in most grocery stores. personally, I love raspberry and blackberry honey from Anna’s (http://www.annashoney.com/Honey/Bears-Bee-Hives.html). The difference in taste is subtle but delicious!