Reading the latest Gourmet Live edition I came across Kemp Minifie’s article about a lovely sounding honey cake. Until reading her article I had never known honeys significance in the Jewish faith. A staple at both Rosh Hashanah, the Jewish New Year, and weddings honey cakes symbolize wishes for sweet things to come. I thought that was just about the nicest thing I had ever heard. Who doesn’t need some sweet things comin’ their way?
I had a quick visit back in Ohio this past weekend and made the cake Sunday morning – my little niece Mackenzie keeping a close eye on what I was doing…
What you’ll need for the cake:
2 1/2 cups all-purpose flour
2 t baking powder
1/2 t baking soda
1/2 t salt
2 t cinnamon
1/4 t ground ginger
1/4 t ground clove
1 cup sugar
1 1/4 cups vegetable oil
1 cup pure honey
3/4 cup lukewarm coffee
1 1/2 t packed orange zest (I used zest of 2 oranges)
Gl1/4 cup plus 2 T well-stirred canned unsweetened coconut milk (not light)
2 t light corn syrup
4 ounces bittersweet (60% cacao) chocolate, chopped
Preheat the oven to 350°F with rack in middle.
This cake is pretty simple to bring together. You’ll need a big bowl for dry ingredients and another for wet. Combine the flour, spices, salt, baking powder and soda and whisk to combine.
Beat eggs well in another bowl and whisk in sugar, oil, honey, coffee, and zest until well combined. *Note, when measuring out the honey it’s best to measure the oil first, pour that in and then measure the honey in the same liquid measuring cup – the oil will help the honey slide right out.
Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.
Thoroughly spray a bundt pan with cooking spray – be sure not to miss the center! Pour batter into the pan and bake until springy to the touch and a toothpick comes out clean, about 45 to 50 minutes.
Loosen cake from the pan with a thin rubber spatula, then invert cake onto a rack to cool completely.
Once the cake has cooled for about 20 minutes transfer it to a cake plate. Now for the glaze – bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined.
We brought the cake to a party later that day and enjoyed the warm spiciness of it on a crisp fall afternoon. I can only imagine this cake has gotten better and even more moist as the days have gone by. It could even make for a really great breakfast treat paired with a mug of hot coffee or tea.
Next time I may swap out the chocolate for a simple sugar glaze or perhaps douse it with some sort of liquer. Either way, this cake will be staying in my recipe box. It not only tastes fantastic but I love the sentiment behind it. And on that note, here’s hoping you have a very sweet day!