Email to Judi Mae       

Recipe Categories: Judimae's HOME PAGEAPPETIZERS-COLD APPETIZERS-HOT BEANS BEEF BEVERAGES BEVERAGES-ALCOHOLIC BISCUITS_AND_ROLLS BREADS-QUICK BREAKFAST-BRUNCH BROWNIES_AND_BLONDIES BUTTERS CAKES_AND_FROSTINGS CANDY CASSEROLES CHEESECAKES CHICKEN CHILI CONDIMENTS COOKIES COOKIES-BARS CROCKPOT CROCKPOT-DESSERTS CULINARY_KITCHEN_FINDS DESSERTS DIABETIC-BEANS-GRAINS DIABETIC-BREAKFAST_BRUNCH DIABETIC-ENTREES DIABETIC-PASTA DIABETIC-SALADS DIABETIC-SANDWICHES DIABETIC-SAUCES DIABETIC-VEGETABLES DIPS_AND_SPREADS-APPETIZERS DRESSINGS ETHNIC-AFRICA ETHNIC-ASIA ETHNIC-EUROPE ETHNIC-ITALY ETHNIC-MEXICAN ETHNIC-MIDDLE_EAST ETHNIC-SOUTH_AMERICA FAMILY-FAVORITES FAST_AND_EASY FISH_AND_SEAFOOD GRILL_AND_BBQ HINTS_AND_TIPS JEWISH_COOKING LAMB LOW-CALORIE MARINADES MUFFINS PASSOVER PASTA PIES_AND_PASTRIES PORK POULTRY REFERENCE_INFORMATION_TIPS REGIONAL_US_COOKERY RICE_AND_GRAINS SALADS SALADS-GELATIN SANDWICHES SAUCES SAUCES-DESSERT SEASONINGS SHELLFISH SOUPS-COLD SOUPS-HOT STUFFINGS VEGETABLES VEGETABLES-STARCHY VEGETARIAN WW-BEVERAGES WW-DESSERTS WW-POULTRY

Marmalade 'n Spice Honey Cake




Source of Recipe


"A Treasury of Jewish Holiday Baking", by Marcy Goldman


Recipe Introduction


My mom made the most delicious honey cake which we had for the Jewish New Year. Her cake was a deep dark color. She must have used brewed coffee instead of tea to get it that way. It is a shame that the recipe was not copied before she passed away. /jmp

1 cup vegetable oil
3/4 cup light honey
1 cup granulated sugar
1/3 cup brown sugar
1/2 cup orange marmalade
4 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon allspice
1 cup brewed tea -- warmed*
1/3 cup slivered almonds
TOPPING:
confectioners' sugar
orange zest -- shredded**

Preheat the oven to 350 degrees F. Grease the bottom only of a 9- or 10-inch angel cake or tube pan. Cut out a circle of parchment paper and line the pan bottom.

In a medium bowl, combine the oil, honey, granulated sugar, brown sugar, and marmalade. Blend well, then add the eggs.

In a larger bowl, whisk together the dry ingredients. Make a well in the center of the flour mixture and add the wet ingredients and the tea to moisten the batter. Blend well, by hand or with an electric mixer on slow speed, to make a smooth loose batter.

Pour the batter into the prepared pan. Sprinkle the top with slivered almonds, place the pan on doubled-up baking sheets (to prevent the bottom from browning too fast), and bake for 55 to 60 minutes, or until the cake springs back when pressed lightly with your fingertips.

Cool in the pan for 15 minutes, then remove and cool on a rack.

To finish the cake, dust it with confectioners' sugar and sprinkle on the shredded orange zest.

*Note: For a darker cake, use brewed, strong coffee to replace the tea.

** Judi's note: The recipe mentioned orange zest and it was not included in the ingredients. I would use about 1 1/2 teaspoons here as a guess.

Makes 12 to 14 servings

Categories: Cakes, Holiday, Jewish, Rosh Hashanah

Recipe typed for you by Judi Mae Phelps.