Just-as-Sweet-as-Honey Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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SOY-FREE Can be made NUT-FREE by omitting almondsHoney cake is a traditional dessert at Jewish celebrations, whether formal holidays or not, and is a fixture in the Ashkenazic Rosh Hashanah repertoire. In this recipe, dark agave nectar and maple syrup are combined to create a truly authentic flavor. Ingredients:
2 1/2 cups whole wheat pastry or spelt flour |
1 tablespoon baking powder |
2 teaspoons baking soda |
1 tablespoon cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cloves or allspice |
1 cup dark agave nectar or pure maple syrup, or half of each |
1 cup applesauce |
1/2 cup safflower oil |
2 teaspoons vanilla extract |
1/2 cup dark or golden raisins |
1/4 cup sliced almonds |
Directions:
1. 1. Preheat the oven to 325° F.
2. 2. Combine the first 6 (dry) ingredients in a mixing bowl. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together until the wet and dry ingredients are thoroughly combined, then stir in the raisins.
3. 3. Cut two pieces of baking parchment to fit the bottoms of two loaf pans. Lightly oil the sides. Divide the batter between the two lightly oiled loaf pans. Sprinkle the almonds evenly over the tops of the loaves.
4. 4. Bake for 40 to 50 minutes, or until a knife inserted in the center of a loaf tests clean. Take care not to overbake.
5. 5. Allow the cakes to cool completely. Use a knife to go around the sides of the loaves to loosen, if needed, and carefully remove the loaves from the pans by tipping them into your hand, then set on a platter. Cut each loaf into 12 slices to serve.
6. From Vegan Holiday Kitchen: More Than 200 Delicious, Festive Recipes For Special Occasions by Nava Atlas. © 2011 by Nava Atlas. Published by Sterling New York, an imprint of Sterling Publishing.
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