Traditional Jewish Honey Spice Cake for New Year
Ingredients
Cake batter
- 300 g all-purpose flour (type 405)
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 pinches ground cloves
- 3 pinches ground allspice
- 2 large eggs
- 100 g brown sugar
- 200 g liquid fir honey
- 120 ml neutral cooking oil (e.g., sunflower oil)
- 1 tsp vanilla extract
- 100 ml cold coffee
- 2 tbsp orange juice
- 2 tbsp whisky
For the pan
- 2 tsp powdered sugar
- Margarine for greasing the pan
- Flour for dusting the pan
Preparation
Preheat the oven to 180°C (356°F) for conventional or 160°C (320°F) for convection. Sift the flour into a bowl and mix with the remaining dry ingredients
Beat the eggs with brown sugar until foamy, then add honey, oil, and vanilla extract and mix. Add the dry ingredients to the egg mixture. Then add coffee, orange juice, and whisky and mix everything into a smooth batter
Grease a 24 cm (9.4 inch) Bundt pan with margarine and dust with flour. Pour the batter into the pan and bake in the preheated oven for about 50 minutes until golden brown, then let cool for about 30 minutes
After cooling, turn the cake out of the pan onto a cake plate and let cool completely. Dust with powdered sugar before serving
Notes
Yields about 18 servings and keeps for at least 3 days in the refrigerator
Tips
This recipe is lactose-free, making it suitable for people with lactose intolerance
