This is the most moist honey cake you will ever taste! Honey cakes tend to be on the dry side, not this one! No mixer needed and very easy to bake.
It is traditional to eat honey cake on Rosh Hashanah which is the Jewish New Year. Rosh Hashanah means "The head of the year". Why honey cake? It is to symbolize the sweet New Year to come. We all could use one this year!
In Israel at this time of the year every bakery you pass on the street has this amazing aroma of freshly baked honey cake coming out of it. Every home will be serving this as a dessert. I have been baking this honey cake for more years than I care to remember. Actually since I was a very young mother and I lived in the UK in an area where there were no jewish bakeries around to be found. So I made up my own and have been baking it yearly ever since. In fact I have never missed a year.
So here is my honey cake, I hope you enjoy it as much as my family has for so long.
Shana Tova "Happy New Year" שנה טובה
8 oz unsalted butter, melted a little in the microwave. Can be substituted for 1 cup of canola oil or sunflower oil for a parve or dairy free cake. Butter will create a slightly more moist rich texture but the oil will also give you great results.
8 oz sieved self raising flour, this is preferred but If you don't have SR flour you can use all purpose or plain flour with 2 teaspoons of baking powder
4 oz of sugar
4 eggs, beaten
1 cup of honey
1 teaspoon of cinnamon
1 teaspoon of vanilla essence
A little powdered sugar for dusting cake
Heat Oven to 350 degrees.
In a large mixing bowl, mix sugar and butter until smooth. Add beaten eggs and mix well
Add vanilla, cinnamon, honey and flour and mix until all smooth. Grease a round 8-9" cake tin and pour cake mix in.
Bake for approximately 45 minutes, checking to see if it is done by inserting a toothpick. If it comes out clean and the sides of the cake are separated from the walls of the tin, it is done Let cake cool completely and dust with powdered sugar on top.
Enjoy and have a sweet New Year!