Spiced Honey Cake
A delicious honey cake richly laden with spices, raisins, walnuts and currants, perfect for celebrating Rosh Hashana.
3 tablespoons butter or margarine, softened
1 cup honey
2 large eggs, separated
1 1/2 cups all-purpose flour - divided use
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup seedless raisins
1/2 cup walnuts
1/4 cup currants*
- In large bowl, cream butter; gradually beat in honey until smooth and creamy. Add yolks, one at a time, mixing well after each addition.
- Reserve 2 tablespoons flour; combine remaining flour with baking powder, baking soda, salt and spices. Add dry ingredients to honey mixture, about 1/3 cup at a time, mixing after each addition.
- Combine raisins, walnuts and currants with reserved flour; toss until each piece is well-coated with flour. Fold mixture into batter.
- Beat egg whites until stiff peaks form. Stir 1/4 of mixture into batter; gently fold in remaining egg whites.
- Grease and line 8x4x3-inch loaf pan with parchment paper; grease surface of paper.
- Pour batter into prepared pan.
- Bake in a preheated oven at 300°F (150°C) about 1 1/2 hours or until wooden pick inserted near center comes out clean. Let stand on baking rack 5 minutes. Remove cake from pan, remove paper and cool on rack.
Makes 6 to 8 servings.
*1/4 cup raisins may be substituted for currants.
Tip: Flavor improves after 1 to 2 days. Wrap cake in aluminum foil or airtight container and store at room temperature.
Recipe courtesy of the National Honey Board.