Best 4 Marmalade N Spice Honey Cake Jewish Recipes

MOIST HOLIDAY HONEYCAKE

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.

MARMALADE 'N SPICE HONEY CAKE (JEWISH)

Steps:

• Preheat oven to 350 degrees F & grease ONLY the bottom of a 10-inch tube pan, then line the bottom of the pan with parchment paper.
• In a medium bowl, combine oil, honey, both sugars & marmalade, blending well, then add the eggs.
• In a larger bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, cloves & allspice, then make a well in the center of this flour mixture & add the wet ingredients AND the brewed tea. Blend well, either by hand or with an electric mixer on slow speed, making a smooth loose batter.
• Pour the batter into the prepared pan, then sprinkle the top with the almonds.
• Place the pan of batter on TWO stacked baking sheets (to prevent bottom from browning too fast) & bake 55-60 minutes or until the top of the cake springs back when pressed lightly with a fingertip.
• Cool in the pan for 15 minutes, then remove & let cool on a wire rack.
• Before serving, dust with powdered sugar & sprinkle with a bit of shredded orange zest.

GRANDMA SADIE'S HONEY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a two 8-inch baking dishes.
• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Mix honey into creamed butter-egg mixture.
• Sift flour, baking powder, and baking soda into a separate bowl. Slowly mix flour mixture, alternating with the coffee, into honey mixture until batter is just mixed. Fold almonds and raisins into batter; add orange zest, vanilla extract, and cinnamon into batter. Pour batter into the prepared baking dishes.
• Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.

JEWISH HONEY CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square baking tin. Warm the oil, golden syrup, honey and sugar in a small pan to dissolve the sugar. Stir to combine, then leave to cool. Add the tea and beaten eggs.
• Lightly whisk the flour, baking powder, spices and a pinch of salt in a large bowl to combine. Make a well in the dry ingredients and mix in the wet ingredients, using a whisk or wooden spoon, until combined and lump-free.
• Pour the batter into the lined tin and sprinkle with the almonds, if you like. Bake for 50-55 mins, until the cake springs back when gently pressed and a skewer inserted into the middle comes out clean. Don't open the oven for the first 45 mins of baking.
• Leave to cool completely in the tin on a wire rack. Wrap well and keep for three to four days before eating, so the flavour can improve. Cut into nine squares to serve.