Robert made this delicious honey cake last week. It 's a bit late for Rosh Hashanah, but this cake is wonderful and worth making even if there isn't a new year to celebrate. If we had it, we'd have added a little whipped cream to the plate to take this dessert over the top! This recipe, for Red Wine Honey Cake with Plums, comes from Melissa Clark's "A Good Appetite" column in the New York Times. We skipped the plums in favor of raspberries that are burgeoning in the garden right now. My all time go-to recipe for honey cake has been the one published in Gourmet Magazine in September 2003 (and luckily still available on-line!). I think this one might just replace it, though!
Melissa Clark's Red Wine Honey Cake (made by Robert!)
NOTE: In her story about making this cake, she notes that the wine tints the batter "an unappealing grey, making it look more like concrete than cake." That color disappears with the baking--and the flavor is lovely.
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon cardamom
1 teaspoon ground ginger
3 large eggs
1 cup sugar
1 1/4 cups olive oil
1 cup good, local honey
3/4 cup dry red wine
2 teaspoons fresh ginger, grated
Preheat the oven to 350 degrees and place the rack in the middle of the oven. Grease and flour a 10-inch Bundt pan. Whisk the flour, baking powder, soda, salt and spices together in a large bowl. In another bowl, whisk the eggs then add the sugar, oil, 1 cup honey, wine and ginger and whisk until well combined. Add the flour mixture to the honey mixture and whisk until smooth. Pour the batter into the prepared pan and bake until a tester comes out clean--about 45-50 minutes. (You might need to tent the cake mid-way through if the top starts to brown too much.) Cool on a wire rack for about 20 minutes then unmold and cool completely.
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