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Issue 407: Honey Bundt Cake

Estee Kafra

Spices and coffee make this honey cake something special

Wednesday, September 06, 2017

 Mishpacha-Recipe

Food preparation by Brynie Greisman, Food and prop styling by Amit Farber, Photography by Daniel Lailah

I made this cake about four times until I got the flavor just right. Honey cake can be bland and boring, but the addition of spices and coffee intensifies the flavor, giving it a delicious balance that makes it the perfect Rosh Hashanah treat.

INGREDIENTS

Serves 12–14

  • 3 eggs
  • 1 cup sugar
  • ¾ cup oil
  • 1 cup honey
  • 2 Tbsp coffee granules, dissolved in 1 cup hot water
  • 3 cups flour
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ⅛ tsp ground cloves
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 3 Tbsp molasses (not blackstrap)

COFFEE ICING
  • ¾ cup confectioners’ sugar 2 Tbsp oil
  • 1 tsp coffee granules, dissolved in 1 Tbsp boiling water
  • Pinch of salt



PREPARATION

Preheat oven to 350°F (180°C). 

Beat the eggs with the sugar on high speed until lighter in color and creamy. Add the remaining ingredients and mix well. Pour into a well-greased Bundt pan.

 Bake for 55 minutes or until an inserted toothpick comes out clean. Mix together icing ingredients and pour over cooled cake.

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