Low Fat Honey Almonds Spices Cake Rosh Hashanah Kosher Recipes

MOIST HOLIDAY HONEYCAKE

Steps:

• Place an oven shelf in an upper position in oven, and preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt® pan) with cooking spray.
• In a bowl, whisk together the unbleached flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together the canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated. Pour the batter into the prepared pan.
• Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning the cake out onto a serving platter.

LOW FAT HONEY ALMONDS & SPICES CAKE - ROSH HASHANAH (KOSHER)

Steps:

• Preheat oven to 355F (180C).
• Beat with mixer: eggs, oil, sugar and apple sauce for 3 minutes.
• In a different bowl, mix well: flour, baking powder, baking soda, salt, cinnamon and nutmeg.
• Gradually and alternately add flour mixture and coffee to the egg batter - flour added last, until smooth mixture.
• Add chopped almonds and blend into mixture - do not over mix.
• Pour into 2 greased and floured English Cake Baking Pans.
• Decorate with halved almonds.
• Bake in lover section of the oven for 55-65 minutes, until cakes are stable and dry.
• Cool thoroughly.
• Cake is best the day after: you may cover with aluminum foil and keep at room temperature for 3 days.
• You may freeze up to three months.