It’s Rosh Hashana by the time you read this. Jewish tradition has the menu shift to all manner of sweet things as a portent of a sweet year to come. One of my favorites is a traditional Honeycake. My grandmother brought this recipe with her from the Ukraine. My mother perfected it, and I do mean perfected. You will notice that this recipe has rather more precision than you may be used to. But make it as written, and do not mess around with it.
We’ve messed this up by using honey that had crystallized and been reconstituted, or by using coffee that was not fresh-brewed within the previous 18 hours.
It sounds fiddly, but it’s worth it!
7/8 cup honey
1 1/2 cups white sugar
3 cups flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp cocoa powder (heaping)
1 1/2 cups coffee (liquid)
1 1/2 tsp cinnamon
3/4 tsp each of: nutmeg, ginger, allspice, ground cloves
mix all ingredients and beat 5 minutes. put in greased and floured tube pan (10″) and bake for about 75 minutes @350F
Cake is done when top springs back and toothpick comes out clean.
let cool for a bit, loosen with a knife or spatula, cover with a plate and turn out.
Enjoy, and have a sweet year!