Orange and Rye Honey Cake

 

"Are you sure there are only four Jewish New Years? Because it sure seems like there are a Hell of a lot more than that!"

Rye Honey Cake

Pre-heat oven to 400

Sift together:

6 ounces rye flour

6 ounces all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

3/4 teaspoons kosher salt

1/2 cup sugar

3/4 teaspoon lightly crushed caraway seeds

Blend or process:

2 mandarin oranges or 1 orange

6 ounces Date honey (Silan)

3/4 cup oil

2 eggs

2 tablespoons rye whiskey

1 1/2 teaspoons vanilla

Pour the orange blend into the sifted ingredients and mix just enough to combine.  Scrape into two mini-bunds or an eight-inch tube pan plus a couple of muffin cups (Or one full-size bundt pan or tube pan)

Sprinkle a few extra caraway seeds on top. Bake for 12 minutes.  Reduce oven to 350 and bake 12 minutes more (This is for the 8-inch pan.  You will need a longer baking time for the Bundts). Test with a skewer and bake a few more minutes in a turned-off oven if needed.

A few years back, I was dictating a Rosheshone recipe and the result instructed folks to marinate tofu in a bottle of forgiveness. I was impressed with how very appropriate an ingredient a bottle of forgiveness is for the holiday season. This year I wished a friend a year full of brokhes and Chad changed it to a year full of brooches. Why not? I wish a heathy year full of brooches to all.