A traditional Rosh Hashana dessert, honeycake is a good opportunity to showcase a dark, full- bodied honey, such as buckwheat. If possible, bake this a day ahead so the flavors can blend and mellow. Adapted from Stephanie Rosenbaum’s “Honey: From Flower to Table.” Start to finish: 50 minutes. Servings: 16.
Ingredients
1/2 cup vegetable or canola oil
1/2 cup sugar
1/2 cup dark, full-flavored honey
2 eggs
1 small orange (not peeled), quartered and seeded
1 small apple (not peeled), cored and chopped
3/4 cup strong brewed coffee
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon baking powder (scant)
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup raisins (optional)
Directions
Preheat oven to 350. Line two loaf pans with parchment paper and set aside.
In a large bowl, combine oil, sugar, honey and eggs. Use an electric mixer to beat until chunky smooth. Set aside.
In a blender or food processor, combine orange and apple, then pulse until finely chopped. Add coffee and pulse until mostly pureed. Set aside.
In another bowl, sift together flour, baking soda, baking powder, spices and salt.
Add a third of the fruit and coffee mixture to oil, honey and egg mixture, stirring well. Add a third of flour mixture, stirring again. Continue adding in this manner until all ingredients are combined. If using, stir in raisins.
Divide batter between loaf pans. Bake until a tester comes out clean, about 30-35 minutes. Cool cakes in pans on a rack. Leave parchment on till serving.
