Monday, August 18, 2008

Dark and sinfully sweet honey cake

I don't eat a lot of sweets. I'm more into salty foods.
This honey cake though, is an exception.
The sweet honey, combined with spices and almonds, are totally orgasmic. (If there is such a word.)
Also, once baked, this cake can be wrapped in aluminum foil and plastic wrap and it will keep in the fridge for weeks. Not that the expiration date is a problem in this house hold. The cake barely lasts a week, and we are talking a good week here.l

I bring this cake to family gatherings, to picknics or to work. It travels well and there is never a problem with leftovers.

This recipe comes from A Treasury of Jewish Holiday Baking by Marcy Goldman
Serves 8 to 10

3-1/2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1 cup vegetable oil
1 cup honey
1-1/2 cups granulated sugar
1/2 cup brown sugar, packed (light or dark- think I tested with light)
3 eggs
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup orange juice
1/4 cup rye or whisky
1/2 cup slivered or sliced almonds

You can bake this cake in a 10-inch tube or bundt cake pan, a 9 x13-inch sheetpan, or three 8 x 4-1/2-inch loaf pans.

Preheat oven to 350 F.
Lightly grease the pan(s). For tube and angel food cake pans, line bottom with lightly greased parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices. Make a well in the center, and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice and rye or whisky.
Using a strong wire whisk or electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
Spoon the batter into the prepared pan and sprinkle the top of the cake evenly with the almonds.
Bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes.
This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
Let the cake stand for 15 mintues before removing it from the pan. Then invert it onto a wire rack to cool completely.

Note: If you prefer not to use the whiskey, replace it with orange juice or coffee.

2 comments:

Dedé said...

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Eva said...

Dedè, thanks for visiting my blog.
Your pictures are awesome, and I'll definitely be back to "see" you! :-)