According to the Jewish calendar, we just entered year 5776.
That, according to tradition, is counting back to the creation of the world.
Certainly, not the world as the geologists count it, or the world as the Christians count it from the birth of Christ, or the world as the Muslims count it from Muhammad’s emigration from Mecca to Medina, or the Hindu count from the start of the Kali Yuga, which, incidentally, is startlingly close to the Jewish start.
It’s the world as we count it, and it’s old enough for me.
It’s also the time when all who are not diabetic are invited to slop-up inordinate amounts of honey, drizzled over everything.
Whether this is your count or not, come and have some anyway.
Honey cake recipe: (Easy and full proof)
Turn oven to 350 Fahrenheit (or 175 Celsius). Spray non-stick for baking on two 9”by 5” by 3”, that's inches, (standard) loaf pans.
2 cups honey
1 cup strong coffee (decaf is fine. It’s for flavor), brewed and cooled
2 TBS. Brandy
4 eggs, beaten
½ cup oil
½ cup brown sugar
3 and ½ cups flour
1 TBS. baking powder
1 tsp baking soda
3 TBS. spices (Cinnamon, ginger, cloves, allspice)
Add the dry sifted mixture to the liquid and mix well. Bake loaves for 50 minutes to an hour.
*Here comes the crucial part— wrap cooled loaves in foil and do not eat until at least three days have passed. This is a difference between an ok spice cake to a great Jewish Honey Cake. And you've got a spare loaf to give as a gift!*