Passover Honey Nut Cake In Soaking Syrup Recipes

Steps:

• Preheat oven to 350 degrees F. Generously grease a 7 inch round layer cake pan (if you do not have one, you can use a round foil pan of the same size available in the supermarket bake aisle).
• In a medium sized bowl, using a wire whisk, beat the sugars, oil, and eggs. Beat very well until the mixture is thick and a pale yellow. Stir in orange juice, zest, salt, cinnamon, cake meal, and nuts. Turn Batter into prepared cake pan.
• Bake for 35 to 40 minutes or until top is light brown and set. (Cool at least twenty minutes before adding Syrup). Meanwhile prepare Soaking syrup.
• Soaking Syrup:.
• In medium saucepan, heat the sugar, honey, orange juice, water, lemon juice, and cinnamon. Heat to dissolve sugar and simmer 5-10 minutes until mixture becomes yrupy. Cool well.
• Pour Syrup over cooled cake, poling holes in cake with a fork, to permit syrup to penetrate cake. Allow to stand 2 to 4 hours to absorb syrup. You might prefer to refrigerate the cake so that while it is absorbing liquid, it is also firming. Also, The chilled cake offsets it innate sweetness and makes it easier to cut. Serve it on muffin liners, Splayed out as pastry or confection cups, or on pastry doilies.

Steps:

• Preheat the oven to 350°F. Generously grease a 7-inch round layer cake pan (if you do not have one, you can use a round foil pan of the same or similar size available in the supermarket baking aisle).
• Cake:
• In a medium-sized mixing bowl, using a wire whisk, beat the granulated and brown sugars with the oil and eggs until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan.
• Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup.
• Soaking Syrup:
• In a medium saucepan, combine the ingredients. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well.
• Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate. Allow it to stand for 2 to 4 hours to absorb the syrup. I prefer to refrigerate this cake so that while it is absorbing the liquid, it is also firming up. Also, chilling the cake offsets its sweetness and makes it easier to cut. Serve it on splayed muffin liners.

Steps:

• 1. Preheat oven at 375 degrees. Generously grease a Bundt cake pan with cooking spray.
• 2. In a large mixing bowl, cream Crisco, sugars, and honey. Then stir in vanilla and applesauce. Blend in 3 eggs. Add 3 Tbsp baking powder.
• 3. Start adding flour 1 cup at a time intermittently with the milk until a smooth batter forms.
• 4. In the bottom of the Bundt pan, sprinkle your choice of nuts. Pour 1/3 cup of honey to cover nuts.
• 5. Then gently pour the batter over the honey and nuts.
• 6. Bake in oven for 40 to 45 min or until a toothpick inserted in it comes out clean. Remove from oven and let stand 10 minutes on cooling rack before inverting onto plate.
• 7. Once cool, place in refrigerator for 1 hour.
• 8. Finishing the cake, remove from refrigerator. If you wish to use icing sugar, it is simple just sprinkle through a small sieve over top of cake. If you wish to use coconut pour a little more liquid honey over top then sprinkle shredded coconut.

Steps:

• 1. Preheat the oven to 350°F. Line a 7-inch spring form pan with parchment paper, and generously grease the sides of the pan. 2.Beat the granulated and brown sugars with the oil and eggs in a medium-sized mixing bowl, using a wire whisk until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan. 3. Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup. 4. In a medium saucepan, combine the ingredients. Heat the sauce pan to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well. 5. Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate. Allow it to stand for 2 to 4 hours to absorb the syrup. I prefer to refrigerate this cake so that while it is absorbing the liquid, it is also firming up. Also, chilling the cake offsets its sweetness and makes it easier to cut. Serve it on splayed muffin liners.

Steps:

• Preheat the oven to 350degF.
• Lightly grease a 9 inch springform pan.
• Beat the egg yolks with the sugar until the mixture is pale yellow and thick. Add the cake meal and slivovitz. Slowly beat in the ground nuts.
• With an electric mixer, beat the egg whites until stiff but not fry. Gently fold them into the yolk-nut mixture.
• Turn the batter into the prepared pan and bake for 50minutes to 1 hour, until the cake has risen substantially and is lightly colored on top.
• Cool the cake on a rack. As it cools, it will deflate.
• Remove the sides of the pan.
• It is best served the day it's made.