Trumpeter Blowing the Shofar at the Time of Rosh Hashanah and Yom Kippur
Trumpeter Blowing the Shofar
at the Time of Rosh Hashanah
and Yom Kippur
Giclee Print

Buy at






Cafe Britt: Free shipping on 10 bags. 125x 125. MSN
As fresh as it gets!
Café Britt online

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Cake Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Majestic and Moist New Year's
Honey Cake [for Rosh Hashanah]



Stonewall Kitchen, LLC 
Stonewall -
Cooks Tools and Gourmet Gadgets for the Well-Stocked Kitchen

“Bring a cake to the table, and you’ve instantly created an occasion.
It’s with cakes that we mark off and celebrate the milestones as we
pass through life – from birthdays to weddings and anniversaries.”
~ Richard Sax, in “Classic Home Desserts

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]






The Star of David with a Shofar Coming out of the Center
The Star of David with a Shofar Coming out of the Center
Giclee Print

Buy at








The New Best of BetterBaking-com
by Marcy Goldman

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Worshippers at Western Wall with Israeli Flags, Jerusalem, Israel
Worshippers at Western Wall with Israeli Flags, Jerusalem, Israel
Photographic Print

Marshall, James
Buy at



Majestic and Moist New Year's
Honey Cake [for Rosh Hashanah]

A Treasury of
Jewish Holiday Baking

by March Goldman, 2009 Whitecap Books, Ltd.
[This recipe was also featured on Epicurious,
September 2008.]

Shanah Tovah!

 "I like a New Year's honey cake to be extra moist and sweet,
as good on the day of baking as it is days later. This one is
queen of the realm—rich, nicely spiced, in a word, majestic
in taste and stature. I went through many variations and
tasting sessions until I was satisfied with this definitive cake.
One tester gave the ultimate compliment, saying, 'This one is
worth the price of the book." Like most honey cakes, it is a
good keeper and can be made a couple of days ahead."

3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 eggs
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup rye or whisky (see Note)
1/2 cup slivered or sliced almonds

I like this cake best baked in a 9-inch angel food cake pan, but you can
also make it in a 10-inch tube or bundt cake pan, a 9 by 13-inch sheet
pan, or three 8 by 4 1/2-inch loaf pans.
Preheat the oven to 350 degrees F. Lightly grease the pan(s). For tube
and angel food pans, line the bottom with lightly greased parchment
paper. For gift honey cakes, I use "cake collars" (available from Sweet
Celebrations) designed to fit a specific loaf pan. These give the cakes
an appealing, professional look.
In a large bowl, whisk together the flour, baking powder, baking soda,
salt, and spices. Make a well in the center and add the oil, honey, sugars,
eggs, vanilla, coffee, orange juice, and rye or whisky.
Using a strong wire whisk or an electric mixer on slow speed, combine
the ingredients well tot make a thick batter, making sure that no ingredi-
ents are stuck to the bottom of the bowl.
Spoon the batter into the prepared pan(s) and sprinkle the top of the
cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking
sheets stacked together and bake until the cake springs back when you
touch it gently in the center. For angel and tube cake pans, bake for 60
to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the
baking time is 40 to 45 minutes. This is a liquidy batter and, depending
on your oven, it may need extra time. Cake should spring back when
gently pressed.
Let the cake stand for 15 minutes before removing it from the pan.
Then invert it onto a wire rack to cool completely.

Note: If you prefer not to use the whisky,
replace it with orange juice or coffee.

Featured Archive Recipes:
Fanny Silverstein's Honey Cake
Teatime Honey Cake

Index - Cake Recipe Archives
Index - Cake Fillings and Frostings
Daily Recipe Index

Recipe Archives Index

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links 
WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2009 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: October 16, 2009.