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Honey Cake

Updated February 23, 2016
This image courtesy of Joseph DeLeo

I couldn’t resist sharing this heirloom honey cake recipe with you. Following tradition, I make it every Rosh Hashanah. It is moist, light, and not too sweet, and refrigerated it stays fresh for many days.

Makes2 loaves, each serving 12

Preparation Time25 min

Preparation Time - Text25 minutes

Cooking Time40 min

Cooking Time - Text40

CostModerate

Moderate

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Family Get-together

Recipe Coursedessert, snack

Dietary Considerationkosher, lactose-free, low cholesterol, peanut free, soy free, tree nut free

Mealbrunch, dinner, tea

Moodblue

Taste and Texturelight, spiced, sweet

Type of Dishcake

Ingredients

  • 1 tablespoon unsalted margarine
  • 2 1/3 cups unbleached flour, plus some for dusting the pans
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 large eggs, at room temperature
  • Scant 2/3 cup sugar
  • 1 cup strong brewed tea (made with 3 tea bags), cooled 
  • 1/3 cup vegetable oil
  • 1 cup honey
  • 1/2 medium ripe banana, thoroughly mashed
  • Grated rind of 1 orange
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves

Instructions

Preheat the oven to 325°F. Grease two 9-by-5-inch loaf pans with the margarine and dust with flour. Invert the pans and tap to shake off excess flour.

Sift the flour, baking powder, and baking soda into a measuring cup.

Beat the eggs in the bowl of an electric mixer at medium speed, and gradually add the sugar until pale and ribbons start to form, about 10 minutes. Lower the speed and add the tea, oil, honey, banana, orange rind, cinnamon, and cloves. Combine thoroughly.

Using a rubber spatula, fold in the flour mixture a little at a time, combining well after each addition; there should be no traces of flour visible.

Divide the batter evenly between the 2 loaf pans. Place side by side (without touching) in the center of the oven, and bake for 15 minutes. Increase the oven temperature to 350°F and bake for another 25 minutes, or until a cake tester inserted in the center comes out dry. Remove from the oven and let cool on a wire rack, then loosen the sides of the cake with a knife and unmold.

If you’d like to freeze the cakes, wrap each first in wax paper, then foil, and place in a freezer bag.

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This cake is an heirloom in my family for over 30 years. It never disappoints and taught me as a younger person organizational cooking skills. I still use my original loaf pans.

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