In symbolic hope for a sweet new year, many American Jews will mark the start of Rosh Hashanah with honey cake. The dish is sentimental, but not always beloved. Try this delectable update to the ancient recipe.
"Honey cake is considered the fruitcake of the kosher kitchen," jokes cookbook author Marcy Goldman."The same resistance people may have to fruitcake, a lot of people have about honey cake." With her recipe — now the go-to recipe for thousands of families — Goldman modernizes this sweet taste of the past."Honey cake is considered the fruitcake of the kosher kitchen," jokes cookbook author Marcy Goldman.
And there's actually a good reason for that. Both fruitcake and honey cake are cakes from an earlier time. A time when desserts were brown and hefty. A time when the definition of a celebratory cake included heaps of cloves and allspice. So for her honey cake — which is now the go-to recipe for thousands of families — Goldman dials back the spices, and ups the fat and sugar. She adds tea, orange juice and a shot of booze for a liquidy batter that blossoms into a tender, delicate crumb. It's still a honey cake, but a modern one — tethered to the past, but deserving a place on today's table.
"It lasts forever — it'll last for weeks," Burd appreciates."And it looks as good on its last day as it does on its first. It's a very solid cake."
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