Category Archives: Recipes

Honey Cake Recipe

Honey Cake Recipe

Preheat oven to 325 degrees F (165 degrees C).
3 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 1/2 teaspoons ground allspice
1 teaspoon ground ginger
4 eggs (I use egg substitute)
3/4 cup sugar (I use sugar substitute)
4 tablespoons vegetable oil
2 cups honey
1/2 cup strong brewed coffee
1/2 cup almonds
2-3 ounces slivered almonds for topping

-Sift together the flour, baking powder, salt, baking soda, cloves, ginger, cinnamon and allspice.
-In a different bowl, beat the eggs. Beat eggs lightly with an electric mixer (hand mixer or other), and gradually add the sugar.
-Beat the oil, honey, and coffee into the eggs and sugar. Stir flour mixture into egg mixture.
-Grease the pan. Pour the batter into the pan. Bake for 60 to 75 minutes in bundt or fluted pan, until cake tests done (it springs back when you lightly touch the center of it). Do not over bake. Let cool 15 minutes and remove from pan. Ovens vary, so I suggest checking it at the 50 minute time frame.

You can wrap it in foil when the cake is completely cooled down, and if tightly wrapped, will last for one week at room temperature. Or, store it in an air tight container.

You can gently sift powdered sugar over the cake after it has cooled down, for decorative purposes. The honey gives it enough of a sweetness, so, for me, it was more for presentation.

I have made it with 1/2 cup of raisins, but prefer it without them.
I use a bundt cake or tube/fluted pan to cook it in. It will fit into three loaf pans, also. If you use the loaf pans the baking time is approximately 40-55 minutes.

Remember to sift your flour, no matter if it states it is presifted.

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Skies, Unleavened Pound Cake, Shabbat

I enjoy looking up, especially through trees, when walking in a nature or natural setting. I like it when one can see jet trails within tree branches, such as in this capture.

I like the view-through effect, looking between or through trees in order to see the sky.

I liked the way the sky was reflected in the water.

It is time for Skywatch Friday! Visit here, for more sky scenes from around the world.

Tonight I will light my Shabbat candles, and will reflect on the Passover/Pesach, which will be upon us sooner than we might realize. Friday, April 6, 2012 is Passover eve. That is one week away, and coincidentally, it falls on Shabbat.

I have begun the ritual house cleaning, the storing, moving, lending and disposing of items, both food and otherwise. I still have to bake and prepare a few things, and will get to it immediately, in order to finish cleaning house.

I will be making my traditional unleavened pound cake. I serve it with small glass bowls of apricot preserves, orange marmalade, and strawberry preserves placed around the pound cake on a large platter. The recipe and a photo of a finished pound cake is below:

Unleavened Pound Cake

Ingredients:
1 cup butter
1 cup sugar (I use sugar substitute)
4 eggs (I use egg substitute for cholesterol purposes)
1 1/2 tsp.vanilla + a dribble more
1/4 tsp.nutmeg
2 c. flour (for Passover I used 5 /8 cup of potato starch for each cup of flour mentioned in unleavened recipe)
1/4 tsp. salt

Directions:
Cream butter, gradually adding sugar until light and fluffy. Add vanilla. Add eggs, one at a time. Sift together flour, salt and nutmeg.

Gradually add dry ingredients to egg mixture and beat until thoroughly blended. Turn batter into greased loaf pan or bundt cake pan. Bake at 325° for 1 hour. Cool cake in pan. Check after 50 minutes to make sure it doesn’t overcook, as ovens vary. Makes one loaf or bundt cake.

Don’t be alarmed that it won’t turn out to be as high as normal, remember, it is an unleavened pound cake.

Please take a moment to look up to the skies, and reflect on events that have transpired where you live, in your personal life, in the world, and within your family. Be well, stay safe.

Shabbat Shalom!

March 30, 2012 – 7 Nisan, 5772

No permission is granted to reproduce my reviews, prose of any sort, and photos without my permission.

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Jewaicious Jewish Book Recommends

I love Jewish-related prayer books, and have a few of them in my collection, sitting on my night table. Each one affords me a different perspective on Jewish life, Jewish culture, Jewish religious issues and thoughts and Jewish family dynamics. Some hold prayers within the pages that were written by women centuries ago, offering prayers for any life event and not just for holiday celebrations. I wouldn’t be without these books close to my bedside, where I can reach out for them when I want some comfort or reassurance, or just to read before going to sleep in order to gain some insight.

Here is a list of some of my night table security blankets:


The Women’s Torah Commentary: New Insights from Women Rabbis on the 54 Weekly Torah Portions


The Women’s Haftarah Commentary

A Jewish Woman’s Prayer Book, by Aliza Lavie

Hours of Devotion: Fanny Neuda’s Book of Prayers for Jewish Women, by Dina Berland

Seyder Tkhines: The Forgotten Book of Prayer for Jewish Women, by Devra Kay

The Koren Sacks Siddur, by Rabbi Jonathan Sacks

One book that speaks to me is entitled The Sabbath, by Abraham Joshua Heschel. You can read my review, here.

For Passover I recommend A Passover Haggadah, as Commented on by Elie Wiesel

I also recommend Pesach for the Rest of Us, by Marge Piercy

I can’t say enough about Man’s Search for Meaning, by Viktor E. Frankl. I refer to it often. It helps to ground me when I need to contemplate on a serious note. You can read my review, here.

For Lithuanian history I recommend: The Litvaks: A Short History of the Jews in Lithuania, by Don Levin

For recipes I recommend these two books: 1,000 Jewish Recipes, by Faye Levy

Quick and Kosher: Meals in Minutes
, by Jamie Geller

The photograph above was taken a while ago, and shows some of my books relating to Jewish prayer.

The photograph below is one that I took in a synagogue of its Holy Ark (with permission)

All photography, writing, poetry, etc. is my copyright and may not be reproduced without my express written permission.

March 1, 2012 – 7 Adar I, 5772

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Jewaicious Pound Cake Recipe

The above photograph was taken of my regular/”leavened”  pound cake while it was cooling off on a rack on my counter top.  Unfortunately I didn’t capture it when it had powdered sugar sprinkled on it.  But, nonetheless, my family and friends gobbled it up last year during our Rosh Hashanah dinner.  I put the pound cake on a large circular tray, positioned apples around the pound cake, along with some honey in slender bowls for dipping.  I also alternated bowls of orange marmalade for the pound cake.  I think it made a nice presentation.

Here are two recipes.  One is leavened and one is unleavened:

Regular or “Leavened” pound cake

2 c. flour
2 c. sugar (sugar substitute works quite well)
2 sticks butter, softened
1 tsp. each: almond and lemon flavoring
2 tsp vanilla (I use two for a sweeter taste, but some might like a less sweetened cake, and one tsp of vanilla will work well)
5 eggs

Mix all ingredients (adding the flour a little at a time) and spoon into greased and floured bundt pan. Bake at 350 degrees for about 1 hour, depending on ovens.  Mine took 50 minutes.
——–

Unleavened pound cake

Ingredients:
1 cup butter softened
4 eggs or egg substitute (I used egg substitute)
1 cup sugar or sugar substitute (I used sugar substitute)
2 tsp.vanilla
1 tsp each of almond flavoring and nutmeg
1/4 tsp. salt
2 c. flour (for Passover use 5 /8 cup of potato starch for each cup of flour)

For the unleavened pound cake, one must remember that it will not rise considerably like the regular or “leavened” pound cake will.  It will be a heavier consistency.

Directions:

-Cream softened butter gradually adding sugar until light and fluffy looking
-Add vanilla flavoring and add eggs one at a time
-Sift together flour, salt and nutmeg.  Gradually add dry ingredients to egg, sugar and butter mixture and beat until thoroughly blended
-Turn batter into greased bundt pan. Bake at 325° for 1 hour (or until a toothpick comes out clean. Some ovens need a bit more or a bit less time. Mine baked in 55 minutes.
-Cool cake in pan for ten minutes, then move to a wire rack to completely cool
-Sprinkle with powdered sugar, or serve with your favorite topping, such as orange marmalade.

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Jewaicious Honey Cake Recipe

 

 

I love honey cake, and so does my family.  My friends also tell me that they like my honey cake, and when someone tries it for the first time, the person usually asks for my recipe.  The photograph above, is of one of my finished honey cakes.

Here it is:

-Preheat oven to 325 degrees F (165 degrees C).

3 1/2 cups sifted all-purpose flour

1/4 teaspoon salt

1 1/2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1 1/2 teaspoons ground allspice

1 teaspoon ground ginger

4 eggs

3/4 cup sugar

4 tablespoons vegetable oil

2 cups honey

1/2 cup strong brewed coffee (decaf is fine)

1/2 cup almonds (optional)  I normally don’t use the almonds

2-3 ounces slivered almonds for topping (optional) I use them on occasion, but not normally

I have made it with 1/2 cup of raisins, but prefer it without them.

I use a bundt cake or tube/fluted pan to cook it in.  It will fit into three loaf pans, also.

-Sift together the flour, baking powder, salt, baking soda, cloves, ginger, cinnamon and allspice.

-In a different bowl, beat the eggs.  Beat eggs lightly with an electric mixer (hand mixer or other), and gradually add the sugar.

-Beat the oil, honey, and coffee into the eggs and sugar. Stir flour mixture into egg mixture. Chop the almonds. Stir into batter.

-Grease the pan.  Pour the batter into the pan.  Bake for 60 to 75 minutes in bundt or fluted pan, until cake tests done (it springs back when you lightly touch the center of it). Do not over bake. Let cool 15 minutes and remove from pan. I baked it for 55 minutes and it came out perfect. Ovens vary, so keep an eye on the cake.

If you use the loaf pans the baking time is approximately 45-55 minutes.

You can wrap it in foil when the cake is completely cooled down, and if tightly wrapped, will last for one week at room temperature.

With the High Holy Days about to begin, I thought this would be a nice addition for your Break-the-Fast table.

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Roast Chicken in Lemon Glaze

Above:  Chicken before

Above:  Chicken after

1 roasting chicken…or use  chicken breasts and/or thighs
squash
potatoes
onion
carrots
other vegetables to suit…maybe zucchini or a red pepper

mix 1/4 cup virgin olive oil
1/4 cup lemon juice
basil to taste
garlic to taste
ginger to taste

for a more asian flavor…add 1 tablespoon of soy sauce to mixture  (I did that)
for sweeter flavor add 1 tablespoon of honey to the soy sauce  (I did that)

put chicken in roasting pan
add the vegetables,
drizzle 1/2 of mixture over chicken and vegetables
cover with foil tent
cook for 45 minutes
uncover and drizzle rest of mixture over chicken and vegetables
cook for 15 more minutes or until thermometer reaches 180 degrees.

Serve

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