Honeycake for Rosh HaShanah
Posted on 28 November 2012 by Meytie Bruggeman
Honeycake for Rosh haShana
by Meytie Bruggeman. Read the article “In memoriam of Meytie”
300 gr cake flour
250 gr honey
100 gr. raisins
100 gr. chopped walnuts
100 gr. almonds
8 tbsp sweet wine
5 eggs (watch for blood!)
5 tbsp brown sugar
4 tbsp vegetable oil
2 tbsp chopped walnuts to decorate
2 sachets vanilla sugar
1 tbsp cocoa
1 tsp cinnamon
1 tsp salt
½tsp ginger
½tsp nutmeg
½tsp ground cloves
250 gr honey
100 gr. raisins
100 gr. chopped walnuts
100 gr. almonds
8 tbsp sweet wine
5 eggs (watch for blood!)
5 tbsp brown sugar
4 tbsp vegetable oil
2 tbsp chopped walnuts to decorate
2 sachets vanilla sugar
1 tbsp cocoa
1 tsp cinnamon
1 tsp salt
½tsp ginger
½tsp nutmeg
½tsp ground cloves
Preparation
Mix honey and raisins, almonds, walnuts and spices with the wine.
Separate egg yolk from egg white and beat egg white firm. Beat the egg yolk with the sugar till thick. Add cake flour, cocoa, salt and oil. After this you add the mix of honey and spices. Fold in the egg white. Mix everything well. Put in cake pan that you have prepared with baking paper. Decorate with chopped almonds and bake cake about 1 ½ hour at 350 degrees F or 165 degrees C.
Mix honey and raisins, almonds, walnuts and spices with the wine.
Separate egg yolk from egg white and beat egg white firm. Beat the egg yolk with the sugar till thick. Add cake flour, cocoa, salt and oil. After this you add the mix of honey and spices. Fold in the egg white. Mix everything well. Put in cake pan that you have prepared with baking paper. Decorate with chopped almonds and bake cake about 1 ½ hour at 350 degrees F or 165 degrees C.