Rosh Hashanah Honey Cake
Remember that the best time to make and eat this cake is the end of the summer, even if you are not Jewish it is always nice to think that this cake and the preparation needed in making it encompasses in it a wish for a sweet and good new year, a successful and happy beginning of yet another year.
Equipment
- Oven
Ingredients
- 7 1/2 cups all-purpose flour sifted twice
- 6 tsp baking powder
- 1 1/2 tsp sea salt
- 2 1/4 cup coconut oil melted and cooled
- 3 cup honey
- 1 1/2 cup whole milk
- 9 eggs
- 3 tbsp vanilla extract
- 1 tbsp powdered sugar for dusting
Instructions
- Preheat the oven to 325 degrees. Grease and flour a 9×13 pan.
- Sift the flour twice, then stir together the dry ingredients (flour, baking powder, salt) in a medium mixing bowl.
- Whisk together the oil, honey, vanilla, eggs, and milk in a large glass measuring cup. When the liquid ingredients are well-blended and smooth, pour the wet ingredients into the dry ingredients. Stir just until no streaks of flour remain. Pour the cake batter into the prepared pan.
- Bake in preheated oven for 30 minutes. Remove and let cool.
- Dust the cake with powdered sugar, serve, and enjoy!
Nutrition
Calories: 3893kcalCarbohydrates: 531gProtein: 54gFat: 183gSaturated Fat: 148gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 503mgSodium: 2272mgPotassium: 875mgFiber: 9gSugar: 290gVitamin A: 910IUVitamin C: 2mgCalcium: 751mgIron: 19mg
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