Rosh Hashanah (literally “head of the year”) is the Jewish New Year, and it begins tonight. Being a dessert person, I am already planning for the finale of the holiday on Sunday night. Honey cake is a wonderful way to conclude a meal and this holiday. Honey symbolizes the excitement for a sweet New Year ahead in the Jewish tradition and there is a whole lot of honey in this cake!
Even for those who do not celebrate New Year at this time, Honey Cake is particularly relevant to make and serve now because September is National Honey Month. The purpose of this celebratory event is to promote beekeeping, the beekeeping industry, and the use of honey as a natural and beneficial sweetener.
Honeybees are a critical component of the agricultural market. They are responsible for pollinating the flowers of many of the crops we use as food, including almonds, apples, avocados, blueberries, and more than 125 other fruits and vegetables. As we all know, they also produce delectable honey. I am blessed to have two wonderful friends who both keep bees and share the honey their bees produce with me. Thank you, Lisa, and thank you Jim!
And Shana Tovah to those who celebrate Rosh Hashanah!
Chai Honey Cake
Chai Honey Cake (adapted from thespruce.com) Total Time Required: 70 minutes, Prep Time: 15 minutes, Cook Time: 55 minutes, Serves: 12 – 14
Ingredients:
- 2 chai tea bags
- 1-1/4 cups water
- 3-1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoon cinnamon
- 1-1/2 teaspoon ginger
- 1/2 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 3 large eggs
- 3/4 cup sugar
- 1 cup canola oil
- 1 cup honey
- 2 teaspoons pure vanilla extract
- 1/2 vanilla bean, split
- 2 tablespoons confectioners’ sugar (optional)
- 1 teaspoon cinnamon (optional)
Directions:
Preheat the oven to 350° F. Grease a tube pan with a removeable bottom and set it aside. Place the teabags in a heatproof bowl or mug. Boil the water and pour it over the teabags. Allow the bags to steep for 5 to 10 minutes, then remove the teabags, squeezing gently to extract additional flavor. Set the tea aside to cool.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and nutmeg. Set the dry ingredients aside.
Combine the dry ingredients in one bowl and the sugar and wet ingredients in another.
In another large bowl, whisk together the eggs and sugar until lemon-colored. Whisk in the oil, honey, brewed chai tea, and the vanilla extract. Scrape in the vanilla bean seeds and whisk everything together until the vanilla seeds are well-distributed.
Slowly add the dry ingredients to the wet ingredients in 4 additions, whisking well before each new addition. Continue to whisk just until the batter is smooth and lump-free.
Add the dry ingredients to the wet ingredients.
Pour the batter into the prepared pan. Bake the pan in the center of the preheated oven for 50 to 55 minutes, or until the top of the cake is golden brown, springs back to the touch, and a cake tester inserted in the center comes out clean.
It’s done!
Allow the cake to cool in its pan on a rack for 20 to 30 minutes. Run a sharp knife between the cake and the pan to loosen it before unmolding. Carefully transfer the cake to a serving plate. If desired, mix the confectioners’ sugar and cinnamon together in a small bowl, place it in a fine mesh strainer, and sprinkle it over the cake. Any remaining cake may be stored, well-wrapped in foil, for up to a week at room temperature, or for 3 months in the freezer.
The chai and spices are a great combination!
The Jewish New Year is off to a sweet start! ~Linda
Chai Honey Cake (adapted from thespruce.com) Total Time Required: 70 minutes, Prep Time: 15 minutes, Cook Time: 55 minutes, Serves: 12 – 14
Ingredients:
- 2 chai tea bags
- 1-1/4 cups water
- 3-1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoon cinnamon
- 1-1/2 teaspoon ginger
- 1/2 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 3 large eggs
- 3/4 cup sugar
- 1 cup canola oil
- 1 cup honey
- 2 teaspoons pure vanilla extract
- 1/2 vanilla bean, split
- 2 tablespoons confectioners’ sugar (optional)
- 1 teaspoon cinnamon (optional)
Directions:
Preheat the oven to 350° F. Grease a tube pan with a removeable bottom and set it aside. Place the teabags in a heatproof bowl or mug. Boil the water and pour it over the teabags. Allow the bags to steep for 5 to 10 minutes, then remove the teabags, squeezing gently to extract additional flavor. Set the tea aside to cool.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and nutmeg. Set the dry ingredients aside.
In another large bowl, whisk together the eggs and sugar until lemon-colored. Whisk in the oil, honey, brewed chai tea, and the vanilla extract. Scrape in the vanilla bean seeds and whisk everything together until the vanilla seeds are well-distributed.
Slowly add the dry ingredients to the wet ingredients in 4 additions, whisking well before each new addition. Continue to whisk just until the batter is smooth and lump-free. Pour the batter into the prepared pan. Bake the pan in the center of the preheated oven for 50 to 55 minutes, or until the top of the cake is golden brown, springs back to the touch, and a cake tester inserted in the center comes out clean.
Allow the cake to cool in its pan on a rack for 20 to 30 minutes. Run a sharp knife between the cake and the pan to loosen it before unmolding. Carefully transfer the cake to a serving plate. If desired, mix the confectioners’ sugar and cinnamon together in a small bowl, place it in a fine mesh strainer, and sprinkle it over the cake. Any remaining cake may be stored, well-wrapped in foil, for up to a week at room temperature, or for 3 months in the freezer.