This recipe came to me in the mid-1990s from my husband’s cousin and the matriarch of his family. She and her husband hosted the family Passover Dinner every year for decades. I have such strong, wonderful memories of her energy in the kitchen. She is in her 90s now and I fear she doesn’t get much time baking or cooking anymore. She was such an excellent cook and brought so much happiness and joy to so many through her generous spirit and her fabulous meals. In her day she made many memorable things – including this lovely traditional cake. Often served at Rosh Hashanah, the Jewish New Year – this cake is sweetened with a cup of honey, which the Jews associate with the “sweetness” of the New Year. I make this cake and I think of Hans in the kitchen. It brings a sweet smile to my face.
Apple Honey Cake (makes two loaves)
3 eggs, lightly beaten
1 cup honey
1¼ cups sugar
2 cups unsweetened applesauce
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon allspice
1 cup chopped walnuts (optional)Preheat oven to 350 degrees.
Beat eggs and honey in large bowl. Whisk dry ingredients in a separate bowl. Add the wet ingredients to the dry ingredients and mix well. Add the nuts and stir gently.
May be baked in either two greased loaf pans for 40-45 minutes or one greased 9×13 cake pan for 50-55 minutes or until cake tester comes out clean.
Share Apple Honey Cake was first posted on September 4, 2013 at 5:00 am.
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