Wednesday, September 4, 2013


Today celebrates Rosh Hashanah, the Jewish New Year. A time for new beginnings. You avid Yumologists will remember the honey cake recipe we posted, courtesy of the LA Times last year, this year we've put our own, yummy spin on this Holiday classic.

We took a basic honey cake recipe and made a few substitutes: orange juice for coffee, nutmeg and allspice for ground ginger and ground clove, and olive oil for vegetable oil. We think it gives the recipe that blast of decadent fall flavor we all look forward to this time of year. We hope you enjoy it.


YOU WILL NEED

1 1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground all spice

1 1/2 large eggs whisked
1/2 cup white, granulated sugar
1/2 cup olive oil
1/2 cup pure honey
1/2 cup orange juice

1 - 10" round Bundt pan

GET COOKIN'

  1. Preheat the oven to 350 degrees
  2. Spray the Bundt pan with non-stick baking spray
  3. In one bowl mix together the dry ingredients in the first column above
  4. In another bowl mix together the wet ingredients and sugar in the second column above
  5. Create a reservoir in the middle of the dry ingredients
  6. Slowly pour the wet ingredients into the reservoir and whisk until the batter is smooth
  7. Transfer the batter to the greased Bundt pan and make sure it is evenly distributed
  8. Bake at 350 degrees for 30 minutes
  9. Top each slice with fresh honey and serve


Have a delicious day Yummies!

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