Honey Cake
Honey Cake
This Shabbat honey cake comes from Argentina, and is submitted by Silvia Kogan, (Abigail – 5A and Ilan (’13))
1) Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan or 3 mini-loaf pans.
In large bowl 1:
6 eggs
1 cup sugar
1 cup oil
1 ½ cups honey
1 teaspoon liquor
¼ cup of strong black coffee
2) In a large bowl beat eggs and sugar. Add the rest of the ingredients for bowl 1.
In bowl 2:
3 cups flour
1 teaspoon baking soda
3 teaspoons baking powder
¼ teaspoon ground ginger
1 tablespoon grated orange peel
Optional: nuts
3) Mix all bowl 2 ingredients in a second bowl.
4) Pour ¼ of flour mixture into bowl 1. When it is well blended, add another ¼ cup. Once it’s blended, keep adding until all flour mixture is blended into bowl 1.
5) Pour batter into prepared baking pan. Bake for 45 minutes. Once cake is done, let it cool before cutting. It freezes beautifully!
If you would like to have your recipe featured in the Recipe of the Week section or in our upcoming Cookbook. Please email [email protected] with your Recipes.
1) Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan or 3 mini-loaf pans.
In large bowl 1:
6 eggs
1 cup sugar
1 cup oil
1 ½ cups honey
1 teaspoon liquor
¼ cup of strong black coffee
2) In a large bowl beat eggs and sugar. Add the rest of the ingredients for bowl 1.
In bowl 2:
3 cups flour
1 teaspoon baking soda
3 teaspoons baking powder
¼ teaspoon ground ginger
1 tablespoon grated orange peel
Optional: nuts
3) Mix all bowl 2 ingredients in a second bowl.
4) Pour ¼ of flour mixture into bowl 1. When it is well blended, add another ¼ cup. Once it’s blended, keep adding until all flour mixture is blended into bowl 1.
5) Pour batter into prepared baking pan. Bake for 45 minutes. Once cake is done, let it cool before cutting. It freezes beautifully!
If you would like to have your recipe featured in the Recipe of the Week section or in our upcoming Cookbook. Please email [email protected] with your Recipes.