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.
Mix—
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
Add—
½ cup brown
sugar
Sift together—
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!*
A happy Rosh Hashanah to you Mirka.
ReplyDeleteLooks like a most delectable honey cake!
Shana Tova, Mirka! Thanks for the recipe. It looks good.
ReplyDeleteI hope it's a great year for you, Mirka.
ReplyDeleteA blessed Rosh Hashanah to you, dearest Mirka!
ReplyDeleteCan I also say--Shana Tova--or is that greeting only for fellow Jews?
"Shana Tova" is "good year" in Hebrew. Nothing exclusive about that. Everyone is welcome to speak Hebrew ;)
DeleteWhat an interesting recipe--2 cups of honey! In Korea, honey is VERY expensive. But I bet this cake smells delicious! I DO like that Jewish New Year date from the creation of the world! I was just explaining to my daughter it was the Jewish New Year because her English teacher is having them read NIGHT by Elie Wiesel, and it mentioned that holiday.
ReplyDeleteMy mouth is watering. Happy New Year, Mirka!
ReplyDeleteVery cool to know. I love honey. Sounds like I'd be right at home.
ReplyDeleteWow that's a lot of honey, sounds delicious. I'm also surprised that one is supposed to wait three days before eating the cake. That must be hard to do after filling the kitchen with spicy aromas.
ReplyDeleteIt's very low fat as such go, and it is the "ripening" of the honey that gives this a characteristic and unmistakable texture, not like a typical cake or quick bread. The wait is the real challenge, you got that right. Everything else about this recipe is foolproof and easy.
DeleteHoney cakes sound heavenly. I have a severe sweet tooth, especially after dinner. Happy Jewish New Year, Mirka!
ReplyDelete