®/™©2024 Yummly. All rights reserved.
Description
This Rosh Hashanah (Jewish new year) cake sings a tribute to honeybees and dripping honeycomb. Many honey cakes call for such an abundance of granulated and brown sugars that the wonderful honey flavor gets lost. This recipe, however, keeps the honey but cuts the sugars significantly. Warming spices, including cinnamon, ginger, cardamom, and nutmeg echo flavors from throughout Sephardi, Mizrahi, and Ashkenazi Jewish cuisine, so this dairy-free cake can help usher in a sweet new year no matter what’s on the menu…
This cake works in a variety of pan types (tube pan with removable bottom, angel food pan, or Bundt pan), though you may find the bake time varies a bit depending on which you choose. You might be surprised to see the wet ingredients are added to the dry ingredients, but this order works well for this cake. Strongly-brewed tea adds flavor and depth to the batter. Plain black tea is a classic addition, but you can use chai to punch up the spice factor, or experiment with green or herbal teas for a subtler enhancement. Want a whole-grain and fiber boost? Replace 1 to 1 1/2 cups of the all-purpose flour with white whole wheat flour. Vanilla lovers can scrape a vanilla bean into the batter, too. The recipe is a Yummly original created by Miri Rotkovitz, RDN.
Ingredients
- shortening (or cooking spray, for pan)
- 3 1/2 cups all purpose flour (plus more for the pan)
- 1 1/4 cups water
- 2 tea bags (black tea, chai, or other favorite)
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 1 Tbsp. ground cinnamon
- 1 1/2 tsp. ground ginger
- 1/2 tsp. ground cardamom
- 1/8 tsp. ground nutmeg
- 3 large eggs
- 3/4 cup granulated sugar
- 1 cup canola oil (or other neutral oil, such as grapeseed oil)
- 1 cup honey
- 1 Tbsp. vanilla extract
- powdered sugar
Directions
- Preheat oven to 350°F (or 325°F if you're using a dark metal pan). Grease and lightly flour a 12-cup (10-inch diameter) tube, angel food, or Bundt pan. (It’s easiest to unmold the cake from a tube pan with a removable bottom, but any of the pans will work fine.) Place pan on a rimmed baking sheet. Set aside.
- Bring water to a boil. Place teabags in a heatproof liquid measuring cup or mug. Pour the boiling water over the teabags and set aside, uncovered, to steep and cool for 5-10 minutes while you proceed with the recipe.
- In a large bowl, whisk together 3 1/2 cups flour, the baking powder, baking soda, and salt. Add cinnamon, ginger, cardamom, and nutmeg, and whisk again until the spices are well distributed.
NutritionView More
Unlock full nutritional details with subscription
| Calories400Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat1.5g8% |
| Trans Fat0g |
| Cholesterol45mg15% |
| Sodium310mg13% |
| Potassium70mg2% |
| Protein5g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber1g4% |
| Sugars32g |
| Vitamin A2% |
| Vitamin C2% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Jot it down
Subscribe to Yummly to add notes