As part of our Rosh Hashanah honey cake round-up, we re-publish recipes from old JCs
September 13, 2016 15:55From September 14 1979
Evelyn Rose
A fine-textured cake with a delicate honey flavour, not overspiced (as served on El Al aircraft for Rosh Hashana). Makes about 30 servings.
Ingredients:
● 10 oz margarine;
● 7 oz caster sugar;
● 6 eggs;
● 11 oz plain flour;
● 1 teasp. baking powder;
● 2 oz ground almonds;
● 1 teasp ginger;
● 1 teasp cinnamon;
● 2 oz slivered almonds;
● 5 oz honey
● 3 oz treacle (both measured by weight).
Method:
● Cream margarine until like mayonnaise, then beat in sugar gradually until fluffy and light.
● Whisk eggs to blend in a bowl then add gradually to the creamed mixture adding a little flour in between each addition to prevent curdling.
● Add honey and treacle, followed by remainder of flour mixed with the spices, baking powder and ground almonds.
● Pour into a greased roasting tin, either one measuring 11 x 8 x 3 or 12x10x2, bottom-lined with greaseproof paper.
● Smooth level, then scatter the top with slivered almonds.
● Bake in a slow moderate oven gas no 3 (325°F, 160°C) for 1 1/4 -1 1/2 hours or until firm to gentle touch and a good
brown. Cool for 10 minutes then turn out on to cooling tray.
● Leave at least 24 hours before cutting, but better after a week.