Rosh Hashanah, the Jewish New Year, falls on Monday this year. As usual, my husband’s aunt will be hosting a huge semi-potluck dinner to celebrate and as per the previous years since I first joined in the festivities, we will be bringing a homemade cake for dessert. At this dinner, we get to feast on typical Jewish fare like brisket, kugel, farfel and gefilte fish and not wanting to veer off course, I try to bake a cake that fits in with such a traditionally Jewish menu.
For those who don’t know, and I was certainly one of them before I met my husband, probably the most symbolic foods to eat on Rosh Hashanah are apple slices dipped in honey. Going along with the apples and honey theme, I like to make this most delicious Apple Honey Bundt Cake from Allrecipes that never fail to garner euphoric oohs and aahs from everyone. I don’t know why this cake is not famous yet, but it should be given how delicious it is.
This year, I will not be joining the dinner as my family is visiting from Singapore (yippee!). But I have baked the Apple Honey Bundt Cake and wrapped it up snugly for my husband to take to his family dinner. This cake ages beautifully and gets better with time so baking it in advance is just the perfect thing to do.
But enough praises for the Apple Honey Bundt Cake. Let’s turn to Marcy Goldman’s Majestic and Moist Honey Cake. Honey cake is also commonly eaten on Rosh Hashanah and Marcy Goldman’s honey cake is quite possibly the best honey cake I’ve had. Not so different from gingerbread, this cake is moist, fragrant and gently spiced, simply perfect for snacking with a cup of tea. It is also so simple to make – it employs the dump and mix method – and keeps really well. We are day three into the loaf and it still tastes freshly baked.
Recipe note: Be sure to use a strong honey for the cake as you want the flavour to be prominent; it is, after all, a honey cake.