Honeycake

I'm glazed from sitting in meetings about H1N1, hand sanitizing, how best to sneeze, peanut allergies and Smart Boards. For some (that would be me), it's the start of a new school year. I think I'm going to have my choruses sing into the crooks of their arms. comments welcome

For some, it's soon the onset of a new year too. Rosh Hashanah, the beginning of the Jewish calendar, means eating lots of sweet food, symbolizing a sweet new year.

So Happy New Year! Go wash your hands!

Make this honeycake asap. Wrap it and store it in the fridge. It'll taste much better if you let it rest (already).

Honeycake

Blue Heron Kitchen

Dark, Dense and Delicious for a Sweet New Year

Ingredients:

½ lb. honey (5 1/3 – 6 oz. or about ¾ c.)

1/3 lb. unsalted butter – softened

1 c. granulated white sugar

1 c. strong, freshly brewed coffee – the coffee should be HOT

1 tsp. cinnamon

1 tsp. nutmeg – freshly grated is best

1/2 tsp. ground cloves

2 c. all purpose flour

½ tsp. baking soda

1 tsp. baking powder

1 c. raisins, nuts or dried fruit (opt.) – in any combination

Procedure:

Preheat oven to 350º F.

Sift together the flour, soda, powder and spices and put in Kitchen Aid mixing bowl

Pour hot coffee over the butter and honey

When dissolved, add the sugar and mix well

With paddle attachment on low speed, add wet to dry slowly until paste forms, increase speed to eliminate lumps

Add remainder of wet to dry, gradually but being careful not to overmix.

Add optional dried fruit/nuts etc.

Pour into 2 well greased medium/small loaf pans (2/3 full)

Bake 1 to 1 ½ hours or until tester comes out clean

Cool on rack.

Wrap tightly (flavor improves with time)