I am such a fan of Joan Nathan, so wanted to share a recipe from one of her cookbooks for Rosh Hashanah. She has wonderful stories to go along with her recipes, so be sure to get your own copy and enjoy browsing through it, reading and planning your next meal. It’s like poring over the family recipes from hundreds of good home cooks.
Oregon’s Kosher Maven’s Honey Cake
Joan Nathan’s “Jewish Cooking in America” (Knopf expanded edition, 2005)
Makes at least 12 servings (P)
3 large eggs
1 tablespoon freshly squeezed lemon juice
Finely grated zest of 1 lemon
1/3 cup vegetable oil
1 cup honey
1 cup warm black coffee
3 1/2 cups flour, sifted
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1 cup sugar
1 teaspoon cinnamon
1/2 cup slivered almonds (optional)
Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan.
Place the eggs, lemon juice, lemon rind, and zest, oil, honey and coffee in the bowl of an electric mixer. Mix on low speed until well blended
Gradually add the flour, baking powder, baking soda, salt, cream of tartar, sugar, and cinnamon, mixing for about 5 minutes or until well blended.
Fold in the slivered almonds.
Pour the batter into the tube pan. Bake in the oven for 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
NJ SPICE 