Recipes for Rosh Hashanah: Honey Spice Cake with Pomegranate Glaze

On September 2, 2015 by Brent's Deli

Brent's Deli Northridge Westlake Village Los Angeles Restaurant Delicatessen catering

This recipe was contributed by Amy Kritzer of the website “What Jew Wanna Eat” and is not sold or served by Brent’s Deli.

Ingredients for the Cake:

  • Cooking spray
  • 3½ cups unbleached all-purpose flour, plus more for flouring the pan
  • 1½ cups white sugar
  • ½ cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • 4 teaspoons ground cardamom
  • ½ teaspoon ground nutmeg
  • 1 cup canola or vegetable oil
  • 1 cup honey
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup strong brewed coffee
  • ½ cup pomegranate juice
  • ¼ cup whiskey
  • Zest from 1 lemon

Ingredients for the Glaze

  • 1 cup confectioner’s sugar
  • 1-2 tablespoons pomegranate juice

Instructions

  1. Pre-heat your oven to 350 degrees and spray a bundt pan with non-stick spray and flour lightly.
  2. Mix together the flour, sugars, baking powder, baking soda, salt, ginger, cardamom and nutmeg until combined.
  3. Add in canola or vegetable oil, honey, eggs, vanilla extract, coffee, pomegranate juice, whiskey and lemon zest and beat with a mixer until just incorporated. You do not want to over beat and make the cake tough.
  4. Pour the batter into the prepared pan and bake in the oven until cake is golden brown and a toothpick inserted into the cake comes out with just a few moist crumbs, about 1 hour.
  5. Cool for 20 minutes in the pan before and then turn the cake out onto a serving platter.
  6. Mix confectioner’s sugar and enough pomegranate juice to make a glaze thick enough to cover the back of a spoon and drizzle over cake.
  7. Garnish with pomegranate seeds and serve!

Erev Rosh Hashanah is Sunday, September 13th. Join us for a special holiday dinner, or enjoy something from our Rosh Hashanah catering menu!

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