Rosh HaShanah Honey Cakes (P)

1.5 Cgranulated sugar
1.33 Ccanola oil
1.5 Choney
1.25 C hot tap water
6 tinstant coffee
.5 Cbourbon
3.5 Call purpose flour
2 tbaking powder
1 tbaking soda
1 tallspice
4 tginger
4 tcinnamon
1.5 tcloves
1 tnutmeg
1Mix hot tap water and instant coffee, set aside to “brew”
2In large bowl, beat eggs and sugar until well combined
3Stir in oil, honey, coffee mixture, and bourbon
Ronyt tip: if you measure the oil first, most of the honey will easily slide out of the
measuring cup; then use the hot coffee mixture to rinse out the rest of the honey
4Stir in flour, baking powder, baking soda, and spices until smooth (like pancake batter)
Ronyt tip: always sift baking powder and baking soda (a tea strainer works well)
5Spray pan(s) (bottom and sides) with cooking spray
Ronyt tip: use disposable aluminum “gift size” loaf pans; this recipe makes 6 loaves
Ronyt tip: stir the batter as you fill the baking pans so the honey is distributed evenly
6Bake at 300° for approximately 1 hour (until knife comes out clean)

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