OK, I have a confession – I AM NOT A FAN OF HONEY CAKE! – There I said it – I feel much better thank you!
You see every year around Rosh Hashanah time I start getting this pit in my stomach, and it’s not because I am nervous about the upcoming holiday and all it entails.
NO –I am simply dreading the many conversations I will be having with my mother, grandmother, sister as well as many of my friends about WHEN , WHAT TYPE & HOW MANY HONEY CAKE’s they will be making this year for Rosh Hashanah.
It is not the conversation either that makes my stomach do flip flops, but, it is the knowledge that I really truly DONT like Honey Cake. I genuinely have to hold myself back from saying to them all – UCH ENOUGH WITH THE HONEY CAKES PLEASE!
The sad truth is, I find the taste ( and believe me I have tried literally 30 different types of recipes between everyone) just so unappealing. For me personally it feels like I am biting into a sponge cake that just went very very wrong!
When I got married my relationship with Rosh Hashanah Honey Cake took a turn for the worse. You see my MIL (mother-in-law) is the proclaimed QUEEN of the Rosh Hashanah HONEY CAKE in Philadelphia!
She literally starts a month before Rosh Hashanah making & freezing them. Instead of a Holiday Card, my MIL sends her Honey Cake. And let me tell you people wait anxiously a whole year for her special honey cake – I just can’t fathom why – do they really like it? According to my husband who can eat a whole one in almost one sitting – I guess so?
Now the dutiful loving wife that I am, I accept my honey cake with a huge smile and words of YUM YUM praise – As I inconspicuously wipe the sweat off my brow, while muttering silently this prayer – Please Hashem – don’t let me crack under the pressure and just keep my secret safe one more year!
However this year my KS Friends, I am caving (the pressure has gotten to me finally) to the Honey Cake Rosh Hashanah Cult.
BUT – I decided to come up with my own recipe; One that make the cake moist yet with texture and a more intense flavor than that traditional honey sponge cake that we all are used to.
I experimented the last few days – and found that if I use caramelized figs along with some delicious JAM in my cake batter and add a sweet icing to top it all off – MY Rosh Hashanah Honey Cake is definitely worthy of A SWEET NEW YEAR Celebration!
So this year, I will be sending one to my MIL – hope she likes it
Here is my version of that once dreaded Rosh Hashanah Must Have Dessert !
Rosh Hashanah Fig Cake with Honey Cream Glaze
For this recipe I used the Oxygen brand date and walnut jam – for those of you who don’t eat nuts on Rosh Hashanah, feel free to use any fig , date or prune jam that you like. This brand has some terrific flavors and I am a huge fan.
This recipe would also work brilliantly if baked as a muffin or individual cake – a great presentation for YOM TOV dessert.
I kept this cake Paraeve for practical purposes, but I am sure if I made it in the dairy version it would be even more awesome. (just a thought)
2 cups halved fresh figs
2 tbsp. turbinado sugar or granulated brown sugar
3 tbsp. honey
1 cup sugar
2 ½ cups unbleached all purpose flour
2 ½ tsp. baking powder
1 tsp. table salt
2 large eggs
4 tbsp. melted margarine
¼ cup vegetable oil
¾ cup Tofutti Sour Cream
¼ Soy Milk
1 ½ tsp. vanilla extract
1 jar (8-9 oz) of Oxygen Date & Walnut Jan or Fig or your favorite date, fig or prune Jam
Step 1: Place your cut figs into a 9 x 13 pan. Sprinkle the sugar over the figs generously and then drizzle the honey. Set your oven to high broil and bake the figs for about 3 minutes until the sugar has caramelized. Remove from oven and let cool completely.
Pre heat oven to 425. Grease your 10 inch Spring Form pan with non-stick cooking spray.
Step 2: In a medium mixing bowl, whisk together the flour, baking powder and salt. In another large mixing bowl, whisk the large eggs and sugar together until thick and homogenous. Then slowly whisk in the melted margarine, Tofutti sour cream, soy milk and vanilla until combined.
Step 3: Add the flour mixture into the egg mixture and mix together with a rubber spatula until just combined. ( the batter will be very lumpy with few spots of dry flour; do not overmix)
Step 4: Then add the fig jam into the batter , mixing until just combined.
Step 5: Using the spatula pour the batter into the spring form pan, tapping gently as you pour to settle and even out the batter. Sprinkle a little more turbinado sugar on top before baking.
Step 6: Bake in oven for about 20 minutes until top of cake is golden and just firm. Rotate cake from front to back halfway thru baking time. Cool muffins in spring form pan for about 5 minutes then transfer onto wire rack and cool for another 15 minutes.
NOTE: If you are making do step 1-4. Then scoop out batter into the muffin tins. Using chopsticks or a skewer, gently swirl jam filling into batter using a figure eight motion. Sprinkle sugar on top and bake.
Step 7: Make the Icing.
¼ -1/2 cup confectionery sugar
1 cup Tofutti Sour Cream
1 tsp. lemon juice
3 tbsp. honey
Mix everything together the confectionary sugar, sour cream, lemon juice and honey in bowl – add more confectionery sugar depending on how thick you like your glaze to be. Whisk until smooth. Spread glaze over cooled cake entirely. Add figs on top as desired and drizzle honey generously over the entire cake.
FYI: The Plates I used to serve these on are from this fantastic Plastic ware line - The KAYA Collection Wave Ware.
Enter our Pre-Rosh Hashanah -Make Yom Tov Easier Give Away for 3 full cases of the 1o inch plates, 7 inch plates & soup bowls!
Just go to our Kosherstreet facebook page and Like our page if you have not already and post on your wall I WANT TO MAKE YOM TOV EASIER with KOSHERSTREET & KAYA WARE!
Winner will be picked Thursday September 8th!