The Yom Tov Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, a home essentials store in Crown Heights.
The presenter is food blogger Chaya Rappoport of http://retrolillies.wordpress.com/.
In this new online series, Rappoport presents 10 recipes over the next 6 weeks to make your Yom Tov more delicious and festive for the exciting month of Tishrei 5778.
This week: Whiskey Honey Cake
Flavored with seasonal fall spices, this showstopping honey cake is the crowning glory of any Rosh Hashana table.
Oil in the cake helps it stay moist, coffee adds an unidentifiable but unmistakable richness, and whiskey enhances the sweet, honey flavor. Filled with a rich, whiskey whipped cream and topped with holiday worthy fruits, this cake’s beauty belies its simplicity.
You will need:
3 ½ cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
4 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground allspice
1 cup vegetable oil
1 cup honey
1 ½ cups granulated sugar
½ cup brown sugar
3 eggs
1 tsp vanilla extract
1¼ cup strong hot coffee
½ cup whisky
Whipped Cream:
4 cups heavy cream
¼ cup whiskey
¼ cup granulated sugar
Topping: pomegranate seeds, concord grapes on the vine, figs, golden berries, honeycomb
Directions:
Preheat to 350°F. Lightly grease 2 10” cake pans.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee and whiskey.
Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
Spoon the batter into the prepared pans. (Use any leftover batter to make a small square cake or cupcakes.) Bake until the cake springs back when you touch it gently in the center, around 55-60 minutes.
Let the cake stand for 15 min. before removing it from the pan. Invert it onto a wire rack to cool completely. When the cakes are cool, level the tops.
Whip the cream with the sugar and slowly add in the whiskey. Refrigerate until cold.
To assemble: Place cake half on cake stand. Top with whipped cream. Top with second cake half. Top with more whipped cream and decorate with fruits. Serve.
Hi I made the honey whiskey cake and it came out great! Instead of using regular fruit, I decorated it with strawberries and chocolate shavings!! The whiskey was a bit too strong so I didn’t put it in the whipped cream and it came out really good!!
As stated in the recipe, the heavy whipped cream can easily be substituted by whip topping.
but isn’t heavy whipping cream dairy? If so unless you can find a similar parve one with the same richness you would have to serve this with breakfast or some other time which wouldn’t interfere with the normally fleichig Yom Tov meals which wouldn’t be easy I think. Awesome cake though!