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The Hirshon Rosh Hashanah Honey Cake – לֶקַח


  • Total Time: 0 hours

Ingredients

Units Scale
  • 3 3/4 cups all-purpose flour
  • 4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 4 tsp. ground cardamom
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1 cup vegetable oil
  • 1 cup honey
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 4 eggs
  • 1 tsp. vanilla
  • 1 cup warm Earl Grey tea
  • 1/2 cup mango smoothie
  • 1/8 cup Frangelico
  • 1/8 cup Grand Marnier
  • 1/2 cup slivered almonds

Instructions

  1. This cake is best baked in a nine-inch angel food cake pan, but you can also make it in one nine- or 10-inch tube or Bundt cake pan, a 9″x13″ sheet cake pan, or two five-inch loaf pans – it even works in a muffin tin if you want individual servings.
  2. Preheat the oven to 350 degrees. Lightly grease pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper, cut to fit. Have ready doubled up baking sheets with a piece of parchment on top.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cardamom, cloves and nutmeg. Make a well in the center. Add oil, honey, white sugar, brown sugar, eggs, vanilla, coffee, mango tango, tea and assorted booze.
  4. Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.
  5. Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds. Place cake pan(s) on two baking sheets stacked together. (This will ensure that the cakes bake properly.)
  6. Bake until cake springs back when you gently touch the cake center. For angel and tube cake pans, 60-80 minutes; loaf pans, about 45-55 minutes. For sheet-style cakes, baking time is 40-45 minutes. Let cake stand 20 minutes before removing from pan.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 1720.91 kcal
  • Sugar: 166.06 g
  • Sodium: 965.78 mg
  • Fat: 68.33 g
  • Saturated Fat: 5.8 g
  • Trans Fat: 0.45 g
  • Carbohydrates: 261.43 g
  • Fiber: 6.07 g
  • Protein: 21.06 g
  • Cholesterol: 159.96 mg
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