Friday, October 3, 2008

The Big Honey Cake

...or should I say the ubiquitous honey cake? It had to be done. But, I promise, this is the last Rosh HaShana (New Year) related post as well as the last recipe (for now) from Marcy Goldman's Passion for Baking. (I'm also scheduled for surgery tomorrow morning, but don't worry, I'll be up and posting after the weekend!) But what would the high holidays be without a honey cake?! I thought so. And so, I bring to you The Big Honey Cake. And big, more like ginormous, it is. This cake can easily feed an army and send it into sugar shock as well, from all the sweetener (5 cups!). Thankfully though, the cake isn't as sweet as the ingredients would have you believe. It turns out dark and dense but still moist and delicious, worth it for the baking honey scent, although I was careful to have it in small doses... That's the danger in knowing what you put in things! For all the ingredients called for here, the cake comes together pretty quickly. Made in a 9x13 size pan, the cake rose high above to make an impressive looking bakery-style cake. This honey cake would be good with a nice cup of tea or coffee. Freeze leftovers. My family could barely finish half.

The Big Honey Cake
adapted from Marcy Goldman's A Passion for Baking

7 cups all-purpose flour

2 tbsp ground cinnamon

1 1/2 tsp ground allspice

2 tbsp baking powder

1/2 tsp baking soda

3/4 tsp salt

2 cups vegetable oil

1 cup honey

3 cups white sugar

1 cup brown sugar

1 tbsp vanilla

7 eggs

1 1/3 cups brewed coffee

1 cup rice milk

1/2 cup orange juice

Preheat your oven to 350. Grease a 9x13 inch pan and line it with a parchment sheet large enough to extend up all four sides of the pan. There's alot of batter, and it will bake around the parchment otherwise. Gently spray the parchment with non stick cooking spray.

In a very large bowl, place all of the dry ingredients;

whisk thoroughly to combine.

Pile on top of that all the remaining ingredients,

and stir realllly well to combine. It's alot, but you can do it!

Pour the batter into the prepared pan,

and bake 1 hour. Turn the oven down to 325 and bake another 45 minutes until magnificent. Or until a cake tester inserted comes out clean. If still not done, turn the oven down again to 300 and bake until the tester comes out clean. An extra 10-15 minutes should just about do it. Be sure to share this cake with someone you love! Happy holidays!

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