L'shannah Tovah! As the sun sets this evening, I have friends that are celebrating the possibilities of the coming year. Rosh Hashanah, commonly called the Jewish New Year. With this celebration like all good traditions there are foods that are eaten to bring to mind some of what is desired or wished for. So I offer up Honey Cake, made with rye flour. This one is not so sweet ~ which doesn’t mean anything other then that.
Rosh Hashanah Honey Cake
2 Tablespoons instant coffee dissolved in ¾ cup hot water
3 eggs
3 Tablespoons oil
¾ cup apple sauce
¾ cup honey
¾ brown sugar
2 ½ cups rye flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Dissolve the instant coffee in the water. Cool
Grease the equivalent of a 9x13 pan and heat the oven to 340 degrees
Mix the first 6 ingredients ( wet items) to blend, in another bowl mix together the dry ingredients. Mix them together just until smooth.
Bake cake/cakes about 25 to 30 minutes or until toothpick inserted in the middle comes out clean. Since I use rye flour I notice it takes a little longer.
If using wheat flour use 2 ¼ cup and bake for less time.
While still hot, drizzle a little bit more honey on top of cakes – this will make it shiny.
Wishing you all a year that is Sweet, Healthy, full of Adventure and Friends! To the possibilities of all that may come. Now on to the Days of Awe.
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