Honey cake is one of the traditional sweets served for the Jewish New Year – Rosh Hashanah. We were inspired to make a dessert after visiting Follow the Honey. Who knew there are over 300 types of honey each with its own unique taste, texture, or color.
Today we have our first blog guest: Sonya Kovacic. She is our lovely and talented friend who has an amazing eye for all things. She’s a photographer, and at times stars in rap videos, but you will often find her sitting in our kitchen tasting everything we make, and we are lucky to have her as our dear friend. Today, she also helped us document every step of our baking. Many love and thanks!
*Adapted from Dishing Up Vermont”
1/8 tsp ground cloves
1/8 tsp allspice
1 tsp ground cinnamon
1/2 tsp salt
1/8 tsp baking soda
2 tsp baking powder
4.5-5 cups all-purpose flour, plus additional for dusting pan
1 pound honey
1 1/2 cups sugar
2 cups freshly brewed strong coffee, cold
1/4 cup vegetable oil
1 tsp pure vanilla extract
1. Preheat oven to 300ºF . Grease and lightly flour a 10″ tube pan or angel food cake pan.
2. Sift the cloves, nutmeg, allspice, cinnamon, salt, baking soda, baking powder, and flour in a large bowl.
3. In a separate bowl, beat eggs.
4. Add honey, sugar, oil, and vanilla.
5. Add the chilled coffee.
6. Add the flour mixture and beat until fairly smooth. Pour the batter into the prepared pan and bake in the oven for 1 hour and 20 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
7. Once the cake has cooled, sift confectioner sugar on top.