Honey Cake from The New Yiddish Kitchen (Edit recipe)

Whether you celebrate Rosh Hashanah or not, this honey cake will become a Fall favorite.

20 minutes

45 minutes to 55 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	445
Fat:	11 g
Carbohydrates:	86 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	662 mg
Fiber:	7 g
Sugars:	51 g
Calculated for total recipe.

by Jennifer Robins

View original recipe

Serves: 8-10

Ingredients

For the Cake

Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, or oil for greasing the pan
4 Eggs
1 cup Coconut Sugar
1 cup Honey
1.5 tsp Vanilla Extract
1 cup Black Tea, strong, cooled
3 Tbsp Makers Mark Bourbon, or whiskey (optional, add additional tea if omitting)
3 cups Almond Flour
1.5 cups Arrowroot Powder, (plus more for flouring pan)
.75 cup Coconut Flour
1.5 tsp Baking Soda
2 tsp Ground Cinnamon
.75 tsp ground Allspice
.75 tsp Cardamom Seed
1.5 tsp Salt

For the Icing

.25 cup Coconut, butter
2 Tbsp Honey
.333 cup Coconut Milk, full-fat
.25 tsp Ground Cinnamon
.25 tsp Cardamom Seed
.25 tsp Vanilla Extract,

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350ºF. Grease and flour a 12-cup bundt pan.
In a large bowl, beat the eggs, coconut sugar, honey, vanilla, tea, and bourbon until well incorporated.
In a medium bowl, whisk together the almond flour, arrowroot, coconut flour, baking soda, allspice, cardamom, and salt. Add to the liquid mixture and beat for another minute, or until combined.
Pour the batter into your prepared pan and bake for 40-50 minutes, or until the top bounces back when you gently push it, and a knife inserted into the center comes out clean.
Allow the cake to cool on a wire rack before inverting onto a plate.
To make the icing, melt the coconut butter in a small saucepan and then add in the honey, coconut milk, cinnamon, cardamom, and vanilla. Remove from the heat and whisk to combine.
Transfer to a sealable bag, trying to get as much into a corner as possible. Cut off the tip and drizzle the icing over the cake.

Notes

Bubbe’s tip: Don’t make a mess! Slide some parchment paper or wax paper under the outside of the cake before you ice it. Once the icing starts to harden, you can pull out the paper, and will be left with a clean serving platter. Otherwise, the yentas will never let you hear the end of it! Keywords: honey cake, rosh hashanah