Honey Cake with Cherries
A traditional honey cake is a centerpiece for Rosh Hashanah dessert tables. This recipe is adapted from “Can't Believe It’s Kosher, Jewish Tradition’s for Today’s Lifestyle,” a cookbook created by Congregation Beth Israel Sisterhood.
Makes 3 loaves
1 cup chopped dates
1 jar (10 ounces) maraschino cherries, drained and chopped
1 teaspoon baking soda
1 1⁄2 cups water
⁄4 cup ( ⁄2 stick) butter 1 1
2 1⁄2 cups sugar
5 eggs
1 cup vegetable oil
1 cup honey
4 teaspoons baking powder
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
5 cups flour
Preheat oven to 350 degrees.
Combine dates and cherries in a saucepan with baking soda and water. Cook until hot, then remove from heat and let cool.
In a mixing bowl, cream together butter and sugar. Add eggs, oil and honey. Add baking powder, spices and flour. Mix well. Stir in date and cherry mixture.
Divide batter among three (9-by-5-inch) greased loaf pans.
Bake in preheated oven about an hour, until a toothpick inserted into center comes out dry.