I have never been good with long-term planning. In fact, Shirah and I, after many years of marriage, finally discovered that our lives would be much easier if she took on the responsibility for long-term planning and I took on the responsibility for short-term planning. She is an excellent calendar keeper. She keeps all the family appointments, maintains our social calendar, and reminds me of upcoming events. I, on the other hand, make sure that we get to said events on time. It took us many years to hone this partnership, and we are considering trademarking our methodology, writing a self-help book, and selling it on late night TV.
If only I could finish writing this stupid family newsletter first.
Speaking of forgiveness (which we weren’t really, but segues take too much time), I have noticed that honey cake, a staple of Ashkenazic Jewish High Holiday tradition, is one of the most unforgiving cakes in the world. I have tried a variety of recipes, and they all follow the same theme…if you overbake this cake by 5 seconds, you might as well use it as a door stop or perhaps as some piece of minimalistic public art. How ironic that we celebrate a holiday about forgiveness with one of the more unforgiving delicacies. I have spent years hunting for a recipe that doesn’t prompt people to say, “Wow…that tastes…um...exotic. Especially the roasted flavor.”
After years of searching and experimenting, I present Zev’s Honey Cake recipe. I stole most of the recipe from Epicurious, but I have made enough changes that I now choose to claim it as my own. The biggest change is that I removed the mind altering drugs (coffee and brandy) and added carob powder and clove. Although clove has analgesic properties, I do not consider it a psychoactive drug like caffeine or alcohol. This is the perfect cake to serve to friends and family with alcohol or caffeine intolerances.
Of course, I eat my honey cake with a big cup of Irish coffee…but that’s just me.
Zev’s Honey Cake
1 ¾ cups all-purpose flour
1 tsp. cinnamon
½ tsp. ground ginger
¼ tsp. clove
¾ tsp. baking soda
½ tsp. baking powder
¾ tsp. salt
1 cup honey
2/3 cup vegetable oil
1 Tbs. carob powder mixed in ½ cup hot water
2 large eggs
¼ cup packed brown sugar
Prepare a 9” x 5” x 3” loaf pan by oiling the pan well, dusting it with flour, and knocking out the excess. Preheat oven to 350 degrees F.
Whisk together flour, cinnamon, ginger, clove, baking soda, baking powder, and salt in a small bowl. Whisk together honey, oil, and carob water in another bowl until well combined.
Beat together eggs and brown sugar in a large bowl with an electric mixer at high speed 3 minutes. Add honey mixture and mix just until blended at a medium speed, about 1 minute. Add the flour mixture and mix with a spoon until just combined. Finish mixing the batter with a rubber spatula, scraping the bottom of the bowl.
Pour batter into the loaf pan and bake for 30 minutes. Cover the top loosely with foil and continue to bake until the cake begins to pull away from the sides of the pan and a toothpick or skewer inserted in the center comes out clean, about 15 minutes. Cool on a rack 1 hour.
Run a knife around side of the cake, then invert plate over cake and invert cake onto plate. Turn cake right side up on cooling rack and cool completely.