Israeli Honey Cake Recipe

Bake for 30 minutes, or until the cake is golden brown, and a cake tester or toothpick comes out clean. Allow the cake to fully cool. While the cake

Servings: 9-12

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Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan. Place the eggs, lemon juice, lemon rind, oil, honey and coffee in a …

Rating: 5/5(8)
Total Time: 1 hr 20 mins
Category: Dessert
Calories: 387 per serving
1. Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan.
2. Place the eggs, lemon juice, lemon rind, oil, honey and coffee in a bowl of an electric mixer.
3. Mix on low speed until well blended.
4. In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.

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Set aside for about 25 minutes to cool. In a medium bowl, mix flour and brown sugar. Add eggs, vanilla and spices to cooled date mixture and blend until smooth. Combine wet and dry ingredients, folding together until just combined. Pour into pan and bake for about 40-45 minutes. For sauce, put all ingredients in a small saucepot and stir well.

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Add the sugar, vanilla, cinnamon, baking powder, baking soda, cloves and salt and allow to cool a little. 3. Add the egg and mix well. 4. Gently mix in the flour. Don’t over mix. 5. Bake at 180 degrees for 30 minutes. Note: Instead of oil you can use 1/3 cup apple puree and 1 …

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Preheat oven to 325°F. In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, allspice and salt. In another bowl, whisk together the …

Estimated Reading Time: 2 mins

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4 cups spelt or wholemeal flour. 1 teaspoon bicarbonate of soda. About 1 cup of honey (the batter should taste richly of honey) Method. • Mix sour cream and sugar. • Add flour and bicarbonate of soda. • Add honey and mix well. Mixture should just pour into a 7 inch round pan. • Bake on 4 for 35 to 45 minutes.

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Spiced fragrant honey cake is a tradition on Rosh Hashanah (the Jewish New Year, which generally falls in September). Unfortunately, most …

Rating: 5/5(56)
Total Time: 1 hr 40 mins
Category: Liqueur Desserts
Calories: 555 per serving
1. Place an oven shelf in an upper position in oven, and preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt® pan) with cooking spray.
2. In a bowl, whisk together the unbleached flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together the canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated. Pour the batter into the prepared pan.
3. Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning the cake out onto a serving platter.

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Honey cake is a traditional recipe for Rosh Hashanah, the Jewish new year. This recipe was found by my husband's aunt on a hand-written note - we think it belonged to his …

Servings: 2
Total Time: 1 hr 20 mins
Category: Desserts, Cakes
Calories: 363 per serving
1. Preheat oven to 350 degrees F (175 degrees C). Grease a two 8-inch baking dishes.
2. Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Mix honey into creamed butter-egg mixture.
3. Sift flour, baking powder, and baking soda into a separate bowl. Slowly mix flour mixture, alternating with the coffee, into honey mixture until batter is just mixed. Fold almonds and raisins into batter; add orange zest, vanilla extract, and cinnamon into batter. Pour batter into the prepared baking dishes.
4. Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.

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Preheat oven to 350 degrees. Grease a 9 inch round or 8 x 8 baking pan. Line with wax paper. Set aside. In medium bowl or with electric mixer, beat sugar, egg yolks and honey until well beaten and combined. In a separate bowl, sift together, flour, baking power, baking soda and spices. Alternately add flour mix and coffee to egg and sugar mixture.

Cuisine: Jewish
Estimated Reading Time: 3 mins
Category: Desserts
Total Time: 1 hr 10 mins

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Preheat oven to 350 F. Spray a bundt pan or springform pan with non stick spray or brush with oil. In a bowl, mix together flour, cloves, allspice, ginger, baking powder, baking …

Reviews: 4
Category: Dessert
Cuisine: Israeli
Estimated Reading Time: 5 mins
1. Preheat oven to 350 F. Spray a bundt pan or springform pan with non stick spray or brush with oil.
2. In a bowl, mix together flour, cloves, allspice, ginger, baking powder, baking soda and salt. Sift.
3. Using the bowl of an electric mixer, beat sugar, egg yolks, oil, honey, orange juice, apricot brandy and coffee. Beat well until light and fluffy, about 3 minutes on high speed. Add zests and mix until thoroughly combined.
4. Add flour mixture in 3 batches, mixing well after each addition. Add walnuts and mix until thoroughly combined.

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Sift the flour, baking powder and baking soda and spices together. Stir the flour and honey into the eggs alternating and ending with the liquid. Stir …

Servings: 12
Category: Dessert

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Preheat oven to 325. Grease and flour a 9 by 13-inch cake pan. In a large mixer bowl, beat eggs and honey together. Add sugar and mix again. Mix coffee with baking powder, and then add with margarine to the egg mixture. Add baking soda, flour, and cinnamon and beat together well. Pour into greased cake pan. Bake for 55 minutes to an hour.

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Honey Cake is the sweet treat many Jews eat on Rosh Hashanah, AKA Jewish New Year, as a symbol of hope for a sweet year to come. This honey cake recipe is …

Reviews: 307
Calories: 265 per serving
Category: Dessert Recipes
1. Preheat the oven to 350°F and generously grease the baking pan(s) with nonstick cooking spray, baking spray, or butter. (Use either three 9-by-5-inch loaf pans, one 9-by-13-inch baking pan, or any equivalent-sized pans.)
2. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
3. Add the oil, 3/4 cup of the honey, sugar, brown sugar, eggs, vanilla, coffee or tea, and orange juice. Mix thoroughly, until all ingredients are combined and no lumps remain.
4. Pour the batter into the prepared pan(s), filling each about halfway.

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Honey Cake: Sift flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger together (spices depend on your personal taste). Beat eggs, gradually adding the sugar. Beat until thick and light in color. Beat in oil, honey and coffee; stir in flour mixture and nuts. Grease an 11x16x4 inch baking pan and line with aluminum foil.

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The Jewish Fruitcake: Honey Cake Is A Sweet And Stodgy Tradition : The Salt In symbolic hope for a sweet new year, many Jews will mark the start of Rosh Hashanah with honey cake. The cake is

Estimated Reading Time: 4 mins

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I was looking for an apple and honey cake recipe for the High Holidays. I always imagine dry honey loaf cakes, so I thought that the addition of apples would make it more …

Rating: 4.8/5(114)
Calories: 363 per serving
Category: Dessert
1. Preheat oven to 325 degrees F. In a large mixing bowl, beat the eggs until they are frothy. Whisk in the honey, white sugar, brown sugar, oil and vanilla. In a separate medium mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, and spices. Incorporate the flour mixture into the liquid, stir to blend. Fold in the shredded apples and their juice.
2. Spray your Bundt pan with cooking spray, making sure to evenly coat the entire inner surface. Pour your batter into the pan. Bundt pan depths vary, so make sure the batter fills the pan ¾ full or less. Do not fill beyond ¾ or your cake might overflow during baking. Use a spatula to gently push the batter to the outside of the pan, pushing slightly up the walls. This will help to get rid of any air pockets that might interfere with the pretty details of the pan. Smooth the batter on the top so it is flat and even all the way around the pan.
3. Bake cake in preheated oven for 75-90 minutes (if you're using a black or dark-colored bundt pan, yours may bake faster - start checking around 50 minutes). When the edges darken and pull fully away from the sides of the pan, and the cake browns all the way across the surface, insert a toothpick deep into the thickest part of the cake. If it comes out clean, it's done. It’s a very moist cake, so it’s easy to undercook it– err on the side of caution and let it bake a little longer if you’re unsure (but don't bake it too long or it will dry out!).
4. Let the cake cool for exactly 10 minutes, then invert it onto a flat plate. Tap the Bundt pan gently to release the cake. If your cake sticks, use a plastic knife to carefully loosen the cake around the center tube and sides. Allow cake to cool completely (very important to let it cool before frosting).

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