Posted on September 20, 2011. Filed under: Cakes, Dairy, Desserts, Ethnic Recipe, Honey, Jewish, Kosher Recipe, Lemons, Paerve, Parve, Prayer Request, Recipes, Rosh Hashannah Recipes | Tags: , , , , , , , , , , |

Talk about short, this will probably be the shortest post I’ve done thus far…My husband is in the hospital with a bleeding ulcer. I’m asking all my readers to please put him in your prayers. In thanks, here is today’s honey cake recipe:

Hazelnuts are also called Filberts.

Hazelnut Honey Cake

Makes 10 servings

3/4 cup honey
1/2 cup butter or margarine
1/2 cup dry red wine
2 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon grated lemon peel
1/2 teaspoon ground allspice
1/2 teaspoon ginger
1/2 teaspoon salt
1 cup finely chopped hazelnuts
Honey Wine Glaze (Softa123’s Note: Recipe is at end of cake recipe.)

Combine honey, butter, wine and eggs; beat thoroughly.

Combine flour, baking soda, lemon peel, spices and salt; mix well.
Add dry ingredients to honey mixture; beat until thoroughly mixed.
Stir in hazelnuts.

Pour into greased and floured 13x9x2-in. pan.

Bake at 325°F for 35 to 40 minutes or until wooden pick inserted near center comes out clean. Cool 15 minutes on rack; invert cake onto serving plate or tray. Brush with Honey Wine Glaze.

Tip: For a kosher non-dairy meal, substitute non-dairy margarine for the butter.

Serving Size: 1/10th of recipe

Nutrition: 444 Calories * 17.8 g Fat Total * 7 g Protein * 67 mg Cholesterol * 65.8 g Carbohydrates * 275 mg Sodium * 1.8 g Dietary Fiber * 35% Calories from Fat *

Honey Wine Glaze

Makes 1/2 cup

1/2 cup honey
2 Tablespoons dry wine
1/2 teaspoon ginger

In small saucepan, honey, dry wine and ginger; microwave at HIGH (100%) 30 seconds or until consistency is thin enough to brush over warm cake.


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