This fabulous recipe was introduced to us by Norm Klapper, Coloradoan and former Israeli beekeeper who schooled us on the importance of bees at the September 15 Salon Night, The World of Bees and Honey. We were joined by Grampa’s Gourmet Honeys for this sweet extravaganza of celebrating bees, honey and the sweetness of the Jewish New Year. Guests commented that it was the best honey cake they’ve ever tasted!
Sybil Toper’s Honey Cake
One lb. honey (1 1/3 cup) any grade will do, dark honey is also fine (we highly recommend Grampa’s!)
1 ¼ Cup DARK coffee (very, very strong!)
¼ Cup dark molasses (optional)
1 Cup sugar
1 Cup good quality vegetable oil
2 Teaspoons Apple Pie Spice (allspice, nutmeg, anise)
1 Teaspoon ginger powder
1 Teaspoon cinnamon
4 Cups self-rising flour (or, if plain flour, add 4 Teaspoons baking powder)
1 Teaspoon baking powder (add only if not using self-rising flour)
1 Teaspoon baking soda
2 Tablespoons red wine
Warm together honey, coffee, sugar, (molasses) and oil 2. Beat eggs and slowly add honey mixture. Sieve in dry ingredients into the eggs and honey mixture while blending slowly. Dissolve the baking soda in the red wine, mix thoroughly and add to mixture, blend briefly using slow speed. Bake in a wax-paper (parchment-paper) lined or well-oiled and floured baking pan, 12” x 9” x 2” glass, spring-form pan or equal, at 325 degrees for 1.5 hours or until done (when inserted dry toothpick comes out clean).
At higher altitude adjust cooking time accordingly. It will generally be less time until fully baked. If you use a spring-form pan, the cake will turn out drier.
OPTIONAL: After 15-20 minutes of baking, sprinkle thinly shaved almonds on top, then continue baking until done.
Honey cake will be very moist and deliciously dense when baked to perfection. The honey cake will freeze quite well, that is, of course, if there is any left to freeze!
This recipe was provided by Norm Klapper via his mom, Sybil Toper. Norm can be reached at firstname.lastname@example.org.