Rosh Hashanah Honey Cake - Happy Jewish New Year!!!
Recipe type: Cake
Happy New Year to all our Jewish viewers, and to celebrate, today I am baking a traditional Rosh Hashanah honey cake. The unique texture and flavor of this delicious treat will have everyone lining up for more.
For the Cake
- 2.5 Cups All-purpose flour
- 1.25 Tsp Salt
- 1 Tsp Baking powder
- 0.5 Tsp Baking soda
- 0.5 Cup Water
- 4 Large eggs
- 90ml Unsweetened apple sauce
- 0.25 Cup Vegetable oil
- 0.25 Cup Orange juice
- 1 Tsp Vanilla extract
- 430ml Honey
For the Icing
- 1 Cup Icing sugar
- 4.5 Tsp Water
- 1 Tsp Vanilla extract
- To start, measure 2 and a half cups all-purpose flour into a large mixing bowl.
- To this, add 1 and a quarter teaspoons salt, 1 teaspoon baking powder and a half teaspoon baking soda. Mix this until combined and put it aside.
- Add a half cup of water to another jug.
- Whisk 4 large eggs and pour these into the water.
- Add a heaped quarter cup measure of unsweetened apple sauce and mix this in.
- Pour in a quarter cup of vegetable oil and a quarter cup of fresh orange juice.
- Measure a teaspoon of vanilla extract and add this.
- Finally pour in 430ml or 1 and 3 quarter cups of honey.
- Mix this thoroughly until all of the honey has mixed into the other liquid.
- Pour the honey mixture into the flour. Use a paddle initially to cut the flour into the mixture, then move to a large whisk.
- Mix this until reasonably smooth.
- Traditionally honey cake is baked in a 12 cup Bundt pan, but today I am going to use two 8 inch cake tins.
- Whichever way you choose to go, the tins need to be prepared. Butter the pans liberally.
- Scatter flour across the buttered surfaces and tip out any excess flour.
- Pour equal amounts of the batter into each of the pans.
- Bake the honey cake in a preheated oven at 325f or 162c for 45 to 60 minutes, and a skewer comes out clean when pressed into the center of the cake.
- Remove the cake from the oven and place the tins on a rack. Allow the cake to cool in the tins for 30 minutes.
- After this time, run a thin blade around the edge of each tin and turn them out onto the rack.
- Allow these to continue cooling for a further 2 hours.
- Once totally cooled, these can be wrapped and stored at room temperature for a few days.
- When you're ready to finish them off, combine a cup of icing sugar with 4 and a half teaspoons of water and a teaspoon of vanilla extract.
- Mix this until smooth, then drizzle it over the cakes.
- Allow the icing to set for 30 minutes before cutting and serving.
- Thanks for joining us today, please subscribe, like and share, and we'll see you again tomorrow.