Happy New Year!

Tonight at sundown Rosh Hashanah, the Jewish New year, begins.  And for me this is a very special Rosh Hashanah.  It’s my first as a Jew.  There’s a huge story I need to tell about how I came to my decision to convert, but that’s not for today.  Although this is a day to celebrate as the anniversary of the day G-d created Adam and Eve, as we look hopefully towards a sweet new year, and we hear the shofar sounding – it is also a solemn holiday.  Rosh Hashanah marks a day of judgment, “On this day man is judged for all of his actions, and all that will transpire and occur during the coming year is recorded.” {from Chabbad.org}

Alas, it is a holiday, so we gather with family, attend services, and feast!  (Also because it is a day of rest, I will not be found here on Crowning Victoria until the holiday ends, Friday at sundown.)

It is a tradition to eat sweet things to beckon a pleasant year.  I made a fantastic honey cake that I must share with you:

“Majestic and Moist Honey Cake”
Adapted from Marcy Goldman’s Treasure of Jewish Holiday Baking

3 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
4 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 cup vegetable oil
1/2 cup applesauce
1 cup honey*
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs (at room temp)
1 tsp vanilla extract
1 cup warm coffee
1/2 cup orange juice
1/4 cup rye or whiskey
1/2 cup slivered almonds (optional) 

Fits in three loaf pans, two 9-inch square pans or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 x 13 inch sheet cake (pictured at bottom).
Preheat oven to 350F.  Generously grease your pan(s).

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice.  Make a well in the center.

Add to the well: oil, applesauce, honey, white sugar, brown shugars, eggs, vanilla, coffee, orange juice, and rye/whiskey.  *If you measure your oil before the honey, it will be much easier to get all of the honey out!

Using an electric mixer (can’t wait to get married so I can get my Kitchenaid!)  on slow speed stir together well to make a thick, well-blended batter.  Take caution to ensure all ingredients are mixed and none are stuck to the bottom of your bowl.

Spoon batter into prepared pan(s).  Sprinkle top of cake(s) evenly with almonds, if using.  Place cake pan(s) on a baking sheet to ensure the cakes bake properly with the bottom baking at the same speed as the interior and top.

 
 Bake until center tests done (spring back to the touch and toothpick comes out clean).  
Angel and tube cake pans take 60 to 75 minutes, loaf cakes 45-55 min, and sheet cakes bake for 40-45 minutes.

Allow to cool 15 minutes before removing.

Enjoy!
Shana Tova! 
(Happy New Year!)

 
{All Crown’d Vic photos: Yours Truly, Me}