Tag Archives: Jewaicious recipe

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.
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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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