Posted on September 27, 2011. Filed under: Cakes, Cherries, Dairy, Desserts, Family, Honey, Jewish, Kosher Recipe, Lemons, My Ramblings, Paerve, Parve, Recipes, Rosh Hashannah Recipes | Tags: Cake, Dairy, Desserts, Ethnic Recipe, Family, Honey, Jewish, Kosher Recipe, My Ramblings, Paerve, Recipes, Rosh Hashanah Recipes |
Today I haven’t felt well so this is a short one…just enough to post today’s honey cake recipe. Tomorrow look for a Rosh Hashanah Gift from me to you.
Just a note…I want to say how proud I am of my step-daughter. Rhona made 14 challahs yesterday and is making 11 more today! WTG, Rhona!!! Being out of work for a while made Rhona go crazy, so she decided to go into the challah-making business. She’s just beginning and does it mostly for people from her synagogue. But word of mouth is making business boom for the holidays. She even has my grandson, Marc, working for her! He gets the profits from whatever he makes. Rhona tells me he is an expert braider now. So, it goes to show you, you don’t have to sit back in these lean times. Keep up the good work, Rhona!
My husband is out shopping for Yom Tov groceries. I can’t wait to see what he brings home. I’m going down in a bit to take the brisket out of the freezer so I can make it tomorrow.
Here’s today’s honey cake recipe. Don’t forget, keep your eyes out for tomorrow’s post and in case you can’t stop by tomorrow, I’ll take the time now to wish all of you and yours a Sweet, Happy, Healthy, Wealthy, Love-Filled New Year! L’Shanah Tova Tikatavu.
Golden Crown Honey Cake
Golden Crown Honey Pound Cake
=============================
Makes 3 loaves
1 cup Butter or margarine
3 eggs
1/2 cup honey
1/2 cup sugar
1 tablespoon vanilla
1 tablespoon grated lemon peel
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup whole maraschino cherries, drained
1/2 cup broken pecans
Bring butter and eggs to room temperature.
In large mixer bowl, beat butter on medium speed of electric mixer
about 1 minute. Gradually add honey, then sugar; beat 5 to 7 minutes
after all honey and sugar are added.
Add vanilla and lemon peel; mix well. Add eggs one at a time; beat
after each addition. Scrape bowl frequently.
Combine flour, baking powder, salt and baking soda; mix well.
Add flour mixture to egg mixture; beat on low speed only until
ingredients are blended; gently stir in cherries and pecans. Pour
batter into three* (6 x 3-1/4 x 2-1/2 in.) greased and floured loaf
pans.
Bake at 325°F 40 to 50 minutes or until wooden toothpick inserted near
center comes clean. Cool 15 minutes in pan. Remove from pan; cool
completely on wire rack.
Makes 3 loaves.
*One 9 x 5 x 3-inch loaf pan may be used. Bake at 325°F about 60
minutes.
Prep Time: About 30 minutes
Bake Time: Less than 1 hour
Serving Suggestion: For gift-giving, wrap in colored plastic wrap.
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