This gem of a cake comes from Marcy Goldman's much-loved cookbook, A Treasury of Jewish Holiday Baking. Many people say that the recipe alone is worth the price of the book, and I have to agree: it's the best honey cake I've ever tasted. (Although, my mother never baked on the holidays so, thankfully, she spared me from eating all those traditional dry, dense honey cakes.) This cake is tender and moist with tremendous depth of flavor -- there's coffee and booze in it! -- and the taste of honey shines through. What's more, it couldn't be easier to make. You mix the batter the old-fashioned way -- in a single bowl with a wire whisk -- then pour it into pans and place it in the oven. Less than an hour later, you'll have three amber colored loaves ready to enjoy or give away, and your house will smell like fall. Oh, and it keeps well for days; the flavor actually continues to develop and improve, so go ahead and make it ahead of time. |
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