Rosh Hashanah dessert...honey Cake?

Updated on September 11, 2014
J.B. asks from Boston, MA
7 answers

I'm bringing dessert to my in-laws' Rosh Hashanah dinner and am considering a traditional honey cake. I'm a decent baker so I'm confident that if I get a good recipe I can make this but before planning on this, wanted to get some candid feedback on whether most people actually love honey cake or do you just eat it because there is always some aunt who makes it and it's a tradition. Because if that's the case, I'd be happy to make an apple pie or something else seasonal that people LOVE because if you're going to indulge in all that sugar, fat and flour it might as well be a little bit of heaven. So is honey cake generally a special slice of heaven? Or just so-so?

Thanks!

ETA: In case anyone is wondering, I know and understand the symbolism behind honey cake and my in-laws are not traditionalists and are very casual about Judaism so they won't be offended if I veer from a traditional menu component.

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So What Happened?

Thank you! Christy Lee I will definitely try that recipe. I got a couple of votes back from the family...one "I love honey cake we have to have it" and one "not a fan of honey cake but would love apple pie or crisp" so heck, why not make both?

More Answers

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A.L.

answers from Atlanta on

I love honey cake, however maybe it's just as much about the association of the food with the season and the idea of anticipating good things in the future. I use Molly Katzen's recipe, from the Enchanted Broccoli Forest (that OLD book :); it has some coffee in it which gives an extra little oomph to the taste. My mother doesn't cook Ashkenazi Jewish foods nor did we keep any of the traditions when I was growing up, so I have no 'family' recipes for those things. Freedom to innovate!

Have fun making the stuff and enjoy the gathering!

4 moms found this helpful

C.V.

answers from Columbia on

Here you are. The best honeycake recipe. I'm not Jewish, but a GREAT honeycake is lovely. Anything less isn't worth your time.

Majestic and Moist Honey Cake
Adapted from Marcy Goldman’s Treasure of Jewish Holiday Baking

3 1/2 cups (440 grams) all-purpose flour
1 tablespoon (15 grams) baking powder
1 teaspoon (5 grams) baking soda
1/2 teaspoon kosher salt
4 teaspoons (about 8 grams) ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup (235 ml) vegetable oil
1 cup (340 grams) honey
1 1/2 cups (300 grams) granulated sugar
1/2 cup (95 grams) brown sugar
3 large eggs at room temperature
1 teaspoon (5 ml) vanilla extract
1 cup warm (235 ml) coffee or strong tea
1/2 cup (120 ml) fresh orange juice
1/4 cup (60 ml) rye or whiskey
1/2 cup (45 to 55 grams) slivered or sliced almonds (optional)

Fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake. I made mine in two full-size loaf pans plus two miniature ones.

Preheat oven to 350°F. Generously grease pan(s) with non-stick cooking spray. For tube or angel food pans, line the bottom with lightly greased parchment paper, cut to fit.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)

Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).

Bake until cake tests done, that is, it springs back when you gently touch the cake center. For angel and tube cake pans, this will take 60 to 75 minutes, loaf cakes, about 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes.

Let cake stand fifteen minutes before removing from pan.

http://www.amazon.com/gp/product/0767918487?ie=UTF8&t...

4 moms found this helpful

D.B.

answers from Boston on

Yes I think we all love it because we really don't eat it the rest of the year. It's not the same as Christmas fruitcake which really hardly anyone eats!

Joan Nathan is very reliable for recipes for pretty much anything!

If your in-laws are serving apples and honey, however, the cake might be redundant. You could also make a small one since it's so rich. If you're a good baker, why not do a small honey cake and an apple cake too? The apples are traditional, people are happy to have extra fruit even if they are watching the honey intake, and the cinnamon is known to have health benefits! Anyway, people can take a little sliver of several different desserts.

I have a great recipe for apple cake that can be made with regular flour for RH or with matzo meal for Passover - super easy. It also works with pears. Let me know if you want it.

Happy New Year!

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M.S.

answers from Seattle on

How about ask your husband our your inlays? they ca tell you what they would like.

B.C.

answers from Norfolk on

I've never had honey cake.
I'll have to try it sometime.
I consider baklava to be a piece of heaven!

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