Best 5 Majestic And Moist New Years Honey Cake Recipes
As the New Year approaches, many cultures celebrate with a variety of traditional foods. For those looking for a sweet treat to ring in the new year, a majestic and moist honey cake is a delicious and festive option. With its rich golden color, delicate honey flavor, and fluffy texture, this cake is sure to be a hit at any New Year's celebration. In this article, we will explore the best recipes for creating a majestic and moist honey cake that will impress your guests and make your New Year's celebration truly memorable.
Here are our top 5 tried and tested recipes!
MAJESTIC AND MOIST NEW YEAR'S HONEY CAKE
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Provided by Marcy Goldman
Categories Cake Mixer Brunch Dessert Bake Vegetarian Rosh Hashanah/Yom Kippur Fall Kosher Honey Kidney Friendly Pescatarian Dairy Free Peanut Free Soy Free
Yield Serves 8-10
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky.
- Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
- Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
- Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.
MOIST HOLIDAY HONEYCAKE
Spiced fragrant honey cake is a tradition on Rosh Hashanah (the Jewish New Year, which generally falls in September). Unfortunately, most honey cakes turn out to be dry, brick-like things, inedible except with a hot beverage. Some call honey cake the fruitcake of the Jewish people. BUT NOT THIS ONE! This cake is genuinely moist and yummy. It will serve about 12 guests at a holiday meal, but I promise that your family will chisel away at it until it's gone before the morning comes.
Provided by Amybobamy
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 17
Steps:
- Place an oven shelf in an upper position in oven, and preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt® pan) with cooking spray.
- In a bowl, whisk together the unbleached flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together the canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated. Pour the batter into the prepared pan.
- Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning the cake out onto a serving platter.
Nutrition Facts : Calories 554.5 calories, Carbohydrate 87.3 g, Cholesterol 46.5 mg, Fat 20.4 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 308.7 mg, Sugar 58.1 g
MAJESTIC & MOIST NEW YEAR'S HONEY CAKE
Here is Marcy Goldman's "sweet" honey cake (from her book, A Treasury of Jewish Holiday Baking) to serve for your Rosh Hashanah dessert. Ms. Goldman writes: "I like a New Year's honey cake to be extra moist and sweet, as good on the day of baking as it is days later: This one is queen of the realm--rich, nicely spiced, in a word, majestic in taste and stature. I went through many variations and tasting sessions until I was satisfied with this definitive cake. One taster gave the ultimate compliment, saying, "This one is worth the price of the book." Like most honey cakes, it is a good keeper and can be made a couple of days ahead".
Provided by dojemi
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- I like this cake best baked in a 9-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9 by 13-inch sheetpan, or three 8 by 4 1/2-inch loaf pans.
- Preheat the oven to 350 degrees F (180 C).
- Lightly grease the pan (s).
- For tube and angel food pans, line the bottom with lightly greased parchment paper.
- For gift honey cakes, use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whiskey.
- Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
- Spoon the batter into the prepared pan (s) and sprinkle the top of the cake (s) evenly with the almonds.
- Place the cake pan (s) on 2 baking sheets stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top), and bake until the cake springs back when you touch it gently in the center.
- For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes.
- This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
- Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.
- Note: If you prefer to not use the whiskey, replace it with orange juice or coffee.
HOLIDAY HONEY CAKE
Thirty-five years ago, I gave a friend of mine a platter of my assorted home-baked Christmas cookies. The next day, she brought over slices of this delicious cake, which she made for Hanukkah. Naturally, we exchanged recipes and my family and I have been enjoying this moist and flavorful honey cake ever since! I top my cake with a creamy caramel glaze. -Kristine M. Chayes, Smithtown, New York
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. Sift flour, sugar, baking powder, baking soda, cinnamon, salt, cloves and ginger together twice; place in another large bowl., In a small bowl, whisk egg yolks, coffee, honey and oil until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 50-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours., In a small heavy saucepan, melt butter. Stir in brown sugar and milk. Bring to a boil; cook over medium heat until sugar is dissolved. Stir in confectioners' sugar and vanilla; cook until thickened, about 5 minutes., Run a knife around sides and center tube of pan. Remove cake to a serving plate and add glaze.
Nutrition Facts : Calories 452 calories, Fat 9g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 350mg sodium, Carbohydrate 89g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.
MOIST ROSH HASHANA (NEW YEAR) HONEY CAKE
My rebbetzin gave me this recipe a few years ago. I had a disastrous Rosh Hashana in the honey cake department, went to a break-the-fast at her place, and she had this AMAZING cake. I've made it every year since and make it in the off-season, too. This is one of those cakes that gets better as it ages, so if you want to make it a day or even two ahead, it'll actually taste better. She says it's based upon a recipe in Marcy Goldman's cake in A Treasury of Jewish Holiday Baking, but that thing's out of print. I did find a copy of it, purchased it for the recipe, and found that it was.. lacking.. in the spice department. I haven't put in the optional whiskey to date, but I believe it's more traditional to use it. I've just never had it around. I also like using bundt pans for this. Did you know Hadassah asked NordicWare to make the original bundt pan?
Provided by Im cookin
Categories Dessert
Time 1h
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F If you're using black or dark-colored pans, reduce to 325°F.
- Prepare a 10 inch bundt pan, or tube pan, or 3 8" x 41/2" loaf pans.
- Grease and flour the bottoms of the pans - better yet, use baking parchment paper to line the bottoms of the pans: it makes getting your cake out in one piece easier!
- Mix all the dry ingredients in a large bowl or the bowl of your electric mixer.
- Add wet ingredients and mix until well combined.
- Pour slowly into prepared pans to avoid bubbles.
- Tap pans against counter to free any bubbles.
- Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
- Let the cake stand for at lease 15 minutes before you try and get it out of the pan.
- Invert it on a wire rack and cool completely.
- Wrap tightly in wax-paper, and then in foil to keep.
- This is one of those cakes that gets better the longer you let it sit; if you can make it 3 days in advance, that's actually ideal. It is also delicious right away.
Tips:
- To make the honey cake moist and flavorful, use fresh, high-quality honey.
- If you want a thicker glaze, add more powdered sugar.
- For a richer cake, use dark chocolate instead of semisweet chocolate.
- To make the cake ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and store it in the freezer for up to 2 months.
- When you're ready to serve the cake, thaw it overnight in the refrigerator or at room temperature for several hours.
Conclusion:
This honey cake is a delicious and festive dessert that's perfect for any occasion. It's moist, flavorful, and easy to make. With a few simple ingredients, you can create a beautiful and delicious cake that will impress your friends and family.
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