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Ingredients
8 tablespoons (1 stick or ½ cup) butter
1 cup honey
2 eggs
2 ¼ cups cake flour
2 teaspoons baking power
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon mace
¾ cup strong coffee
| |  | A traditional Jewish cake often served at Rosh Hashanah, the Jewish New Year, as a sign of a sweet year ahead. It is made in a loaf pan, and almost always contains black coffee, spices, and grated citrus rind. This slightly unusual version is made in a round pan, and has a buttery honey topping, which make sit moist, sweet, and long-keeping.
Instructions
Preheat the oven to 350ºF.
Grease and flour an 8-inch round cake pan.
Cream the butter, then add the honey slowly, continuing to beat until the mixture is smooth. Add the eggs and mix well.
Combine the cake flour, baking power, baking soda, salt, ginger, cinnamon, and mace, and sift them together onto a piece of waxed paper.
Add the sifted dry ingredients to the first mixture, along with the coffee, and beat until the batter is smooth.
Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Prepare the topping while the cake bakes.
To make the topping:
Melt the butter n a small saucepan, then add the brown sugar, honey, orange zest, and almonds, and stir until well blended.
Spread the topping evenly over the top of the hot cake, then place under a hot broiler for a minute or two—just until the cake has absorbed the honey-butter mixture and the almonds have begun to brown.
Remove from the broiler and cool on a rack.
Serve with unsweetened whipped cream, if you wish.
Source: Cunningham, Marion. The Fannie Farmer Baking Book: New York City, Knopf, 1984. p 319. |