Rosh Hashona is honey cake time. Francine Price's version is a Jewish-style
fruitcake -- but somewhat different.
Toasted sesame seeds give it an unexpected crunch. Fruit juice concentrate and wheat germ coax
extra sweetness. Folded-in beaten egg
whites lighten the chewy texture. Recipe
is for 2 loaves; one to eat as soon as it cools, and one for holiday giving.
3 1/4 cups unbleached flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1 cup honey (type of honey will affect taste of
the cake)
3 Tablespoons unsulphured molasses
1/4 cup frozen apple juice concentrate
3/4 cup strong brewed coffee
4 large eggs (use 2 yolks and 4 whites)
2 teaspoons finely minced orange zest from navel orange
3/4 cup dark brown suger, firmly packed
1/2 cup Italian olive oil or peanut oil
1/4 cup regular wheat germ
3/4 cup dark seedless raisins
1/2 cup coarsely chopped almonds or walnuts
1/4 cup sesame seeds, toasted (preferably
unhulled)
2 Tablespoons brandy or cognac (or 1 teaspoon pure vanilla)
confectioners'
sugar (optional)
1. Preheat
oven to 325º F. Sift first 7 ingredients
into a bowl. In another bowl, combine
honey with molasses, juice concentrate and coffee.
2. Drop 2
whole eggs into a mixing machine bowl.
Combine with orange zest and sugar until well blended. On low speed, beat in oil. Add sifted ingredients and wheat germ
alternately with coffee mixture. Add raisins,
nuts, seeds and liqour or vanilla to batter and blend.
3. Put
remaining 2 egg whites into a mixing bowl and beat until firm peaks form. Do not overbeat. Fold into batter.
4. Grease
two 8-inch loaf pans with sweet butter/margarine blend. Divide batter between the pans. Bake in center section of oven for 50
minutes. COver loosely with a sheet of
aluminum foil to prevent tops from over-browning. Return to oven for 10 minutes. Fully baked cake will begin to come away from
sides of pan, and when metal tester is inserted in center, it should come out
clean. Place pans on cooling rack for 10
minutes. Loosen around sides with blunt
knife and carefully invert; then set loaves upright on rack and cool
completely. Sprinkle, if desired, with
confectioners' sugar before slicing.
Yield: 2 loaves
source:
Francine Price's New Jewish Cuisine
Putnam /