Honey Cake

Honey cake is the Jewish gingerbread. Both are spicy and symbolic. It is eaten on Rosh Hashannah to bring you a sweet new year.

The problem with most honey cakes is the rubbery texture. I have been on a mission to find a good recipe (mostly because I bought this cute beehive pan specifically for it) and I found it! Most recipes only contain a couple tablespoons of oil but this one has a full cup which makes the texture finer, moister, and more tender.

Levana Kirschenbaum's
Honey Cake
Makes 1 10-inch tube cake

3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
pinch of salt
1 tablespoon ground cardamom
1 tablespoon ground ginger
1/4 teaspoon nutmeg
2 teaspoons cinnamon
4 eggs
1 cup dark brown sugar, packed
1 cup honey (see note)
1 cup vegetable oil
1 cup very strong warm tea (2 tea bags steeped in 1 cup hot water)
1/2 cup ground almonds, optional
3 tablespoons sliced almonds (add only if using the ground almonds)

Preheat the oven to 325 degrees.

In a bowl, mix together the flour, baking powder, baking soda, salt, cardamom, ginger, nutmeg, and cinnamon an set aside.

In a food processor, process the eggs with the sugar, honey, and oil, just until combined. Beginning and ending with the dry ingredients, add the flour mixture in thirds, alternating with the tea. Pulse 2 to 3 times after each addition, just to incorporate. Add the ground almonds, if desired.

Pour the batter into a greased 10-inch springform pan or tube pan. Top with the sliced almonds, if using. Bake for 1 hour or until a knife inserted in the center of the cake comes out clean. Invert the cake onto a rack to cool. Turn right side up to serve.

Note: If you measure the oil for the recipe first, then use the same measuring cup to measure the honey, the honey will slide out easily.