Honey Cake from The New Yiddish Kitchen by Jennifer Robins
Whether you celebrate Rosh Hashanah or not, this honey cake will become a Fall favorite.
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Cooking tools:
- Bundt pan
- Cooling rack
- Oven
- Stove
- Mixing bowl
- Saucepan
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Plate
- Serving platter
- Zip-top bag
- Parchment paper
- Wax paper
Ingredients
- Palm Oil Shortening
- 4 Eggs
- 1 cup Coconut Sugar
- 1 cup Honey
- 1 1/2 tsp Vanilla Extract
- 1 cup Black Tea
- 3 Tbsp Bourbon - Makers Mark
- 3 cups Almond Flour
- 1 1/2 cups Arrowroot Powder
- .75 cup Coconut Flour
- 1 1/2 tsp Baking Soda
- 2 tsp Cinnamon, Ground
- .75 tsp Allspice, Ground
- .75 tsp Cardamom Seed
- 1 1/2 tsp Salt
- .25 cup Coconut
- 2 Tbsp Honey
- .333 cup Coconut Milk
- .25 tsp Cinnamon, Ground
- .25 tsp Cardamom Seed
- .25 tsp Vanilla Extract
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