Honey Cake Recipe. Gluten-Free Adaptation Included
Posted on 1st of September, 2010 by Lévana
A shtikel kitschy, no? But just this once, OK?
I actually succeed in turning quite a few people on to my honey cake. My honey cake is moist and spicy and easy to love; I trust it will make you forget all the indignities of past dried-out and brittle honey cakes. I make it several ways, all scrumptious, but this is one of my favorite. The secret ingredient in my honey cake, orange marmalade, was shared by my dear friend Leah.
Gluten-Free: Proceed with the recipe, using the gluten-free flour (or flour combo) of your choice, to total 3 cups just as with regular flour, and include 1 teaspoon xanthan gum. Pour the batter into muffin molds, and bake about 30 minutes, or until a knife inserted into the center of a muffin comes out clean.
1 cup oil
2/3 cup brown sugar or sucanat
1 cup honey
1 cup orange marmalade, try your best for all-fruit
3/4 cup strong coffee, decaf OK, at room temperature
3 tablespoons rum or brandy
3 cups flour: all purpose, whole wheat pastry or spelt (spelt my favorite)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon each cinnamon, allspice and ginger
1/2 cup sliced almonds (optional: many people have a custom of not eating nuts on Rosh Hashanah)
Preheat the oven to 350 degrees
Whisk the first set of ingredients in a food processor.
Mix the second set of ingredients in a bowl, and add in 3 additions to the egg mixture, using the pulse button, mixing each time only until combined. if you are adding the almonds, fold them in by hand with a spoon.
Pour the batter into a greased tube pan or 10 inch pan, or 11×14 inch pan, and bake 1 hour, or a little longer, until a knife inserted in the center comes out clean. Invert on a rack to cool.
* The above honey cake picture was created using my recipe by my dear friend Helen Schwimmer. How fabulous is that honey cake mold!?