Aunt Rose's Honeycake
A traditional rosh hashana dessert, honeycake is a good opportunity to showcase a dark, full bodied honey, such as a buckwheat. If possible bake this a day ahead so the flavors can blend and mellow. Adapted from stephanie rosenbaum's honey: from flower to table." and posted in the denver post."
Steps
Preheat oven to 350f.
Line two loaf pans with parchment paper and set aside.
In a large bowl.
Combine oil , sugar , honey and eggs.
Use an electric mixer to beat until chunky smooth , set aside.
In a blender or food processor.
Combine orange and apple , then pulse until finely chopped.
Add coffee to blender and pulse until mostly pureed , set aside.
In another bowl.
Sift together flour , baking soda , baking powder , spices and salt.
Add a third of the fruit and coffee mixture to oil honey and egg mixture stirring well.
Add a third of flour mixture stirring again.
Continue in this manner until all ingredients are combined add optional ingredients at this time as well.
Divide batter between loaf pans , bake until a tester comes out clean or about 30-35 minutes.
Cool cakes in pans on a rack.
Leave parchment on till serving.
Ingredients
vegetable oil, sugar, honey, eggs, orange, apple, brewed coffee, all-purpose flour, baking soda, baking powder, allspice, cinnamon, ground cloves, salt, raisins