Oh gosh, I just found this on Rose Levy Beranbaum’s site – check out the beautiful photo along with her recipe, as follows. BTW you should sign up for her monthly newsletter. It’s like having Rose as your new best friend and mentor right in your own kitchen, cooking/baking up all sorts of amazing treats.
Honey Cake for Jewish News Year’s
Sep 12, 2014 | From the kitchen of Rose
Good news! The honey cake recipe from my upcoming The Baking Bible has just appeared in the August/September issue of Hadassah Magazine and also available on their on line site.
This recipe was adapted from my dear friend and esteemed colleague Marcy Goldman, the authority of Jewish baking in Canada.
Note: As there was room in the article only to give the weight for the flour, here are the rest of the critical weights: (They are now posted on the Hadassah site as well.)
4 large eggs: 7 ounces/200 grams
canola or safflower oil: 7.6 ounces/215 grams
strong black coffee: 8.4 ounces/237 grams
orange juice: 4.3 ounces/121 grams
whiskey or rye: 1.9 ounces/55 grams
superfine sugar: 8.8 ounces/250 grams
light brown Muscovado or dark brown sugar: 3.8 ounces/108 grams
all-purpose flour: 14.1 ounces/400 grams
honey: 11.8 ounces/336 grams
My favorite pan for this cake is the one piece, non-stick NordicWare 18 cup Pound Cake/Angel Food Pan. It is available from Fante’s in Philadelphia 1-800-4432683. Or check it out on their site. (It also works in a 16 cup pan but the NordicWare one is no longer made in that size.)