Unetaneh Tokef / Honey Cake

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This week’s recipe: Honey Cake

2017 Unetaneh Tokef, aka the anxieties that keep me awake at night:

On Rosh Hashanah it is written, and on Yom Kippur it is sealed:

How many will live and how many will die

Who by nuclear attack and who by conventional weapons

Who by rising sea levels and who by wildfires

Who by hurricanes and who by earthquakes

Who by being deprived of healthcare and who by corporate neglect

Who by lead-tainted water and who by pollution

Who by terrorist bombs and who by mass shooters

Who by gang killings and who by police brutality

But wisdom, leadership, and sheer dumb luck can avert the harshness of the decree.

Hopefully.

So anyway, here’s a honey cake. It is traditional to eat apples and honey on Rosh Hashanah, the Jewish new year, in the hopes that the coming year will be sweet. This cake is definitely sweet (don’t look at how much sugar and honey are in it!) and also a little spicy, with a nice gingerbread-type flavor. It has a dense crumb but tastes relatively light, and while the original recipe calls for it to be served with grilled peaches, it would also go very nicely with a bit of whipped cream, if you’re in the mood.

Honey Cake

From The Community Table

Ingredients

  • 2¼ cups boiling water
  • 4 teaspoons baking soda
  • 2 cups sugar
  • 2 cups honey
  • 2 cups vegetable oil
  • 6 extra-large eggs
  • ¾ cup raisins (optional)
  • 4 cups unbleached all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1 tablespoon grated lemon zest

Instructions

Position a rack in the center of the oven and preheat the oven to 350°F. Oil three 9- by 5-inch loaf pans and line their bottoms with parchment paper.

In a small bowl, combine ¼ cup of the boiling water with the baking soda (to eliminate any bitterness). In the bowl of a standing mixer or with hand beaters and a large bowl, combine the sugar, honey and oil and beat at medium speed until completely combined, 2 to 3 minutes. (Alternately, mix by hand in a large bowl.) Add the eggs, 1 at a time and beating after each addition. Add the dissolved baking soda and beat until combined. Add the raisins if using, and stir to incorporate.

In a medium bowl, combine the flour, cinnamon, ginger, salt and zest and blend with a fork. With the mixer at low speed, gradually add the flour mixture to the honey mixture. When combined, slowly add the remaining 2 cups boiling water. The batter will seem quite thin and a bit runny; this is normal.

Divide the batter among the pans. Bake the cakes on the center rack until a cake tester inserted in the centers comes out clean and the tops are springy to the touch, 45 to 50 minutes. Allow the cakes to cool in their pans for 10 minutes, then transfer to a rack to cool completely.

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