Honey cake is a traditional recipe for Rosh Hashanah, the Jewish New Year. We found this reworked recipe
for the traditional cake from the New York Times and thought it sounded great on any late summer occasion, especially when we baked it using our organic Wilelaiki Honey!
Red Wine Honey Cake with Plums and Wilelaiki Honey
- 300 grams (2.5 cups) all purpose flour, plus more for the pan
- 10 grams (2 tsp) baking powder
- 3 grams (1/2 tsp) baking soda
- 3 grams (1/2 tsp) salt
- 2 grams (1 1/2 tsp) cinnamon
- 2 grams (1 tsp) cardamom
- 2 grams (1 tsp) ground ginger
- 3 large eggs
- 200 grams (1 cup) granulated sugar
- 1 1/4 cups olive oil
- 1 cup plus 2 Tbsp organic Wilelaiki Blossom honey
- 3/4 cup dry red wine
- 2 tsp grated fresh ginger
- 1 1/2 lbs ripe yellow-flesh plums
- 1 Tbsp chopped thyme leaves, plus branches for garnish
- Place the rack in the middle of the oven; heat to 350°F. Grease and flour a 10-inch bundt pan, including the center tube.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In another large bowl, whisk eggs well. Stir in sugar, oil, 1 cup honey, the wine, and fresh ginger until well mixed. Vigorously whisk in dry ingredients until smooth.
- Pour batter into the pan and bake until springy to the touch (and the cake tester comes out clean) – about 45 minutes. Transfer pan to a wire rack to cool for 20 minutes, then remove the cake from the pan and let cool completely.
- Meanwhile, pit and slice plums. Toss plum slices with 2 Tbsp honey and the chopped thyme. Add more honey to taste, then let macerate for at least 30 minutes. Serve cake slices garnished with plums and thyme branches.