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Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
6 eggs
1 and 1/2 cups sugar
1/2 cup oil
1 teaspoon coffee, dissolved in 1 cup water
1 pound Gefen Honey
1 teaspoon Gefen Baking Soda
1 teaspoon Haddar Baking Powder
1 teaspoon vanilla sugar
pinch of salt
3 cups Mishpacha Flour
6 ounces margarine (use soy-free, if needed)
2 egg yolks
1 teaspoon coffee, dissolved in 1 and 1/2 teaspoons water
1/2 pound Gefen Confectioners’ Sugar
1 tablespoon vanilla sugar
Beat eggs.
Add sugar and beat until light and fluffy.
Add oil, beat well.
Reduce speed and add remaining ingredients, alternating liquid ingredients with dry ingredients.
Pour into greased nine-inch bundt pan. Bake at 325 degrees Fahrenheit for one hour.
Cool completely. To release from pan, invert cool cake onto plate.
Cream margarine and yolks until light and fluffy.
Add remaining ingredients and cream well. Pour over cake.
Styling and Photography by Hadassah Baalness
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How much honey is one pound of honey and how much confectioners sugar is half a pound How much honey is one pound of honey and how much confectioners sugar is half a Pound?
1 and a third cups of honey is a pound. Half a pound confectioners sugar is 1 3/4 cups.
Freeze Do I freeze the cake before or after I pour on the cream?
Thanks!
HI Esti,
Why are you freezing the cake? Are you asking if you can freeze it and if so, should you hold off on frosting it? If so, then I would say let the cake totally cook, frost and freeze, but be very careful of how you will put it in the freezer. Let it freeze open and then wrap it.