Today I’m beginning with the end in mind, as author Steven Covey advises. Here’s the cake I made last week on the Jewish New Year. It was tasty, if I do say so myself! I took the liberty of interpreting Rose’s suggestion of creme fraiche with the cake to mean whipped cream, since I know my family is partial to it. It was good, if extra sweet.
Backing up, here’s what the ingredients looked like:
Here are the spices waiting to be mixed with the dry ingredients. Lots and lots of spice here! I loved the complexity they added to the cake.
The spices are added into the flour here. Just enough cocoa in the mix to darken the cake and add a deep flavor note without any detectable chocolate flavor.
The dry and wet ingredients are ready to be mixed together. Look how much liquid!
Pre/post oven shot. Looks much better afterwards, I must admit.
Finally, here’s the post-slice view. 😉
NPR had a piece on honey cake right around Rosh Hashana, calling it the Jewish fruitcake. Their point was that both cakes have a long history, and recipes from 100 years ago were written for people with different expectations from desserts. I’ve had honey cake made from old recipes and it was definitely denser and more clove-y, with less complex spices than this cake. Let’s just say I thoroughly enjoyed the end I began with this week.