Aunt Rose's Honeycake Receita

Indulge in this Rosh Hashanah tradition! Aunt Rose's Honey Cake is a decadent dessert, perfectly showcasing the rich, deep notes of buckwheat honey. This recipe, adapted from Stephanie Rosenbaum's "Honey: From Flower to Table" (and featured in the Denver Post!), creates a moist and flavorful cake that's even better the next day. The blend of honey, warming spices, and subtly sweet fruit creates a symphony of taste that's sure to become a family favorite. Make it a day ahead to allow the flavors to meld and mellow for an unforgettable experience.

Preparo 30 min

Cozimento 50 min

Calorias 196.7 kcal

Proteína 5g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Aunt Rose's Honeycake

1 cup vegetable oil
1 1/2 cups granulated sugar
1 cup buckwheat honey
4 large eggs
1 cup finely chopped orange
1 cup finely chopped apple
1/2 cup strong brewed coffee
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
Allspice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
Raisins
1/2 teaspoon ground ginger

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Como fazer Aunt Rose's Honeycake

Preheat oven to 350°F (175°C).
Grease and flour two 9x5 inch loaf pans, or line with parchment paper.
In a large bowl, whisk together:
1 cup vegetable oil
1 ½ cups granulated sugar
1 cup buckwheat honey
4 large eggs
Beat with an electric mixer until light and fluffy (about 3-5 minutes). Set aside.
In a blender or food processor, combine:
1 cup finely chopped orange (about 1 medium)
1 cup finely chopped apple (about 1 medium)
½ cup strong brewed coffee
Pulse until finely chopped and mostly pureed. Set aside.
In a separate bowl, whisk together:
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
Gradually add the dry ingredients to the wet ingredients, alternating with the fruit and coffee mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Divide batter evenly between the prepared loaf pans.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Remove parchment paper (if used) before serving.