- Honey Cake
For better or worse, one of the major topics of conversation at Rosh Hashanah is which honey cake recipe to make.
Well, this will certainly keep the family happy. It is my favourite classic recipe and is richly spiced, packed with hints of ginger, cinnamon and mixed spice.
In addition, at Rosh Hashanah it is traditional to eat apples and honey in as many ways as possible. Well, this recipe provides yet another option for the family menu – honey cake with added apple juice! For the best flavour, make the cake at least 3 days before you want to eat it.
The range of different varieties of honey currently available is quite amazing – but my preference for this cake is orange blossom honey – with its distinctive orange tang and a rich liqueur-like consistency.
- 175g plain flour
- 75g caster sugar
- ½ tsp ground ginger
- 2 tsps ground cinnamon
- 1 tsp mixed spice
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 100ml vegetable oil
- 225g clear honey
- 1 orange, zested
- 3 eggs
- 100ml apple juice
- 1 sprinkling icing sugar, to garnish
Total time required
- Preparation time:
- Cooking time:
Pre-heat the oven to 180 C/350 F/ Gas mark 4.
- Grease and line one 900g (2 pound) loaf tin.
- In a large bowl or food mixer, combine the flour, sugar, ginger, cinnamon, mixed spice, baking powder and bicarbonate of soda.
- Add the oil, honey, zest of orange, eggs and apple juice and beat together until smooth.
- Pour the cake mixture into the prepared tin. Bake for about 50 minutes or until a skewer inserted into the middle of the cake mixture comes out clean.
- Leave to cool in the tin, then turn out and wrap tightly in foil. Store for 2-3 days before serving to allow the flavours to mature.
Recipe published with permission from Denise Phillips.