Honeycake.

This recipe is very special to me. 

It was one of the first things I baked (mostly) by myself when I was a little younger. Also, it is a cake that is supposed to be made during Rosh Hashanah, the Jewish New Year. I am not the most devout Jew in the bunch but this was my contribution. Sadly, I haven't made it in years but I hope whoever reads this blog might try it! It is so delicious and is perfect for a snack, dessert, even breakfast! I could (I have) eat my body weight in this cake, it just tastes like fall.

Majestic and Moist New Years Honey Cake 


3 1/2 cups flour 
1 tablespoon baking powder 
1 teaspoon baking soda 
4 teaspoons cinnamon 
1/2 teaspoon cloves 
1/2 teaspoon allspice 
1 cup oil 
1 cup honey 
1 1/2 cups sugar 
1/2 cup brown sugar 
3 eggs 
1 teaspoon vanilla 
1 cup strong tea 
3/4 cup orange 

Preheat oven to 350 degrees. Lightly grease the 10-inch tube pan and line the bottom with lightly greased parchment paper. Whisk together the flour, baking powder, baking soda, and spices. Add the oil, honey, sugars, eggs, vanilla, tea and orange juice. On slow speed, combine the ingredients well and pour the batter into the prepared pan. Place the cake pan on two baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. Bake for 60-70 minutes. Let the cake stand for 15 minutes before removing from pan. Then revert onto a wire rack to cool completely.

*Recipe from Jeanne Zamutt*  

Note: I don't think I have ever done the whole "stack two baking sheets" thing and it turns out fine. The cool thing about this cake is that you can cook it in one big pan, in bread loaf pans, as muffins, whatever really, just monitor the cake because the cooking time will be different.