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The Tabernacle In Branson

The Tabernacle In Branson

KOSHER KORNER


JEWISH HONEY CAKE

By Brenda Storch, Messianic Rebbetzin of The Tabernacle

this recipe is a variation on the classic Jewish honey cake, which is traditionally eaten at joyful celebrations such as betrothals, weddings, and the New Year, when it symbolizes the hope that the future will be sweet.

INGREDIENTS

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 3 large eggs
  • 1 cup honey
  • 1 cup sugar
  • 1 cup vegetable oil
  • 1/2 cup brewed coffee
  • 1/4 cup water
  • 2 apples, peeled, cored & chopped finely

    • PREPARATION

  • Preheat oven to 350°F. and generously butter a 12-cup bundt pan. Into a large bowl sift together flour, baking powder, cinnamon, baking soda, salt, and cloves. In a small bowl lightly beat eggs. Make a well in center of flour mixture and add eggs with remaining ingredients, whisking until combined well. Stir in apples.
  • Pour batter into pan and bake in middle of oven until a tester comes out clean, about 1 hour 5 minutes. Cool cake in pan on a rack 20 minutes and turn out onto rack to cool completely. Cake may be kept in an airtight container at room temperature 1 week.