The Jewish New Year, Rosh Hashanah starts at sundown tomorrow evening. It is the birthday of the universe, the day Adam and Eve were created. The two-day holiday concludes at sundown on Friday.
The central observance of Rosh Hashanah is the blowing of the ram’s horn (called a shofar) on both mornings of the holiday. This is normally done as part of the day’s services in synagogue. Other observances for the holiday include candle lighting in the evenings. On the first afternoon of the celebration, walking to a body of fresh water, reciting a special prayer, and symbolically casting one’s sins into the waters is one of the practices.
Food also plays a large role in the customs. Traditionally, foods that symbolize wishes for a sweet year play a significant role, especially round challah bread studded with raisins and apples dipped in honey.
For the second year in a row, we are celebrating Rosh Hashanah with a honey cake. This version features a lemony glaze that is drizzled over the cooled cake before serving.
Honey Cake with Lemon Drizzle
Honey Cake with Lemon Drizzle (adapted from Chabad.org) Total Time Required: 70 minutes + cooling time, Prep Time: 25 minutes, Bake Time: 45 minutes, Makes: 16 servings
Ingredients:
Cake:
- 3 eggs
- 1 cup sugar
- 1 cup honey
- 7/8 cup oil
- 1 tablespoon instant coffee dissolved in 1 cup hot water
- 3 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
Lemon Glaze:
- 1 lemon, zested
- 3 tablespoons fresh lemon juice
- 2 tablespoons hot water
- 2 cups confectioners’ sugar
Directions:
Preheat the oven to 350°F. Whisk together the eggs, sugar, honey, and coffee.
Whisk together the eggs, sugar, honey, and coffee.
Add in the flour, baking soda, baking powder, cinnamon, allspice, and nutmeg. Whisk everything together until the batter is smooth.
Whisk in the flour, baking soda, baking powder, cinnamon, allspice, and nutmeg.
Spray two 8-inch round deep cake pans, or two 9-inch round cake pans or one 9″x13″ pan with non-stick spray. Pour the batter into the prepared pans.
Divide the batter between the two prepared baking pans.
Bake the cakes for 45 minutes, until a toothpick inserted in the center comes out clean. If using the round cake pans, cool the cakes in the pan for 10 minutes on a cooling rack. Run a knife around the rim of the pans then turn the cakes out onto the cooling rack to cool completely. If using a 9×13 pan, cool the cake on a wire rack until completely cooled.
Turn the cakes out onto a wire rack to cool completely.
When the cakes are completely cooled, mix together the ingredients for the glaze. Whisk until smooth.
Whisk together the ingredients for the glaze.
Drizzle the glaze over the cakes.
Drizzle the glaze over the cakes.
Allow the glaze to harden before slicing the cake.
Slice the cake after the glaze has hardened.
Serve and enjoy!
A wonderful way to celebrate the holiday!
Ketivah v’chatima tovah! ~Linda
Honey Cake with Lemon Drizzle (adapted from Chabad.org) Total Time Required: 70 minutes + cooling time, Prep Time: 25 minutes, Bake Time: 45 minutes, Makes: 16 servings
Ingredients:
Cake:
- 3 eggs
- 1 cup sugar
- 1 cup honey
- 7/8 cup oil
- 1 tablespoon instant coffee dissolved in 1 cup hot water
- 3 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
Lemon Glaze:
- 1 lemon, zested
- 3 tablespoons fresh lemon juice
- 2 tablespoons hot water
- 2 cups confectioners’ sugar
Directions:
Preheat the oven to 350°F. Whisk together the eggs, sugar, honey, and coffee.
Add in the flour, baking soda, baking powder, cinnamon, allspice, and nutmeg. Whisk everything together until the batter is smooth.
Spray two 8-inch round deep cake pans, or two 9-inch round cake pans or one 9″x13″ pan with non-stick spray. Pour the batter into the prepared pans.
Bake the cakes for 45 minutes, until a toothpick inserted in the center comes out clean. If using the round cake pans, cool the cakes in the pan for 10 minutes on a cooling rack. Run a knife around the rim of the pans then turn the cakes out onto the cooling rack to cool completely. If using a 9×13 pan, cool the cake on a wire rack until completely cooled.
When the cakes are completely cooled, mix together the ingredients for the glaze. Whisk until smooth. Drizzle the glaze over the cakes. Cut the cake into slices when the glaze has hardened and serve.