For the premier posting of Marjo Foodie, I thought I would share a favorite recipe. Thank you to a dear friend, Dianne Jefferies, for sharing it with me and now the rest of the world. I hope you enjoy it for Rosh Hashanah or any other occasion when you want something delicious and sweet.
Honey Cake
Ingredients
- 1 cup walnuts or pecans, chopped
- 1/2 cup vegetable oil
- 1 1/4 cup honey
- 6 large eggs, separated
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- pinch of cardamom
- 2 cups, all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup sugar
- parchment paper
- 12 inch baking loaf pan or 2 9-inch pans
Method
- Preheat oven to 375 degrees.
- Lightly grease the pan(s).
- Line the bottom and sides with parchment paper to facilitate removal. Set aside.
- Place chopped nuts in baking pan and roast in oven for 10 minutes. Remove and cool.
- Lower heat to 300 degrees.
- In the bowl of a standing electric mixer, beat the oil, honey, egg yolks and spices.
- Sift the flour and baker powder and blend into the honey mixture until smooth.
- In a separate bowl, beat egg whites until foamy. Add sugar gradually. Continue to beat until egg whites are stiff.
- Fold a small amount of the egg whites into the honey mixture, then fold in the rest gradually. Mix gently until incorporated. Stir in nuts.
- Pour batter into the prepared pans.
- Bake on the middle shelf for 60 to 75 minutes, until inserted toothpick comes out dry.
- Let cool.
Serve with vanilla or your favorite ice cream on the side or as a topping. Enjoy!
Marjo Foodie 
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