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Raspberry Glazed Honey Cake for Rosh Hashanah and beyond!
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Karen's Raspberry Glazed Honey Cakes

The Most Delicious Honey Cake with a Secret Ingredient... Dates! Made in Large Texas Tins and Glazed to Perfection. Parve (non dairy) For Rosh Hashanah and Gluten Free.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Dessert, Snack
Cuisine: American, Jewish
Keyword: honey cake, Jewish honey cake, raspberry glazed honey cake, Rosh Hashana Modern Recipes, Rosh Hashanah Honey Cake
Servings: 18
Author: Karen Sheer a zest for life

Equipment

  • 1 Texas tin (Jumbo Muffin Tin - 6 capacity)
  • Stand mixer

Ingredients

  • 1/3 cup pitted dates
  • 2/3 cups fresh apple cider
  • 2 large eggs separated (whites & yolks)
  • 1 teaspoon pure cane sugar non GMO
  • 2/3 cup raw honey preferably local
  • 1/4 cup coconut palm sugar organic
  • 1/3 cup neutral oil expeller pressed, such as safflower oil
  • 1/2 teaspoon pure vanilla
  • 1/8 teaspoon almond extract
  • 1 1/2 cups gluten free flour blend I use King Arthur's measure to measure (can use traditional flour too)
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg freshly grated
  • 1/2 teaspoon sea salt
  • 1/2 cup chopped walnuts
  • 1 recipe Karen's Raspberry Glaze
  • 2 tablespoons toasted sliced almonds optional

Instructions

  • Add pitted dates and fresh apple cider to a small pot to fit. Bring to a boil; reduce toa simmer and cover. Cook until dates are very soft, 10 minutes. Uncover set aside to cool.
    Preheat the oven to 350 degrees. Grease the tins well with oil.
    When cool, purée the date mixture in a small food processor until smooth.
  • Add 2 egg whites (save the yolks!) to the bowl of a stand mixer. Add 1 teaspoon sugar and whip with the balloon whisk until firm peaks form.
    Gently scoop the mixture into a bowl to fit and set aside briefly.
  • No need to clean the work bowl - add the egg yolks, honey, coconut palm sugar and beat with the paddle until light and creamy over medium speed - one minute.
    Scrape the bowl with a rubber spatula; add the cooled date mixture and oil. Mix on low spead until incorporated, 30 seconds.
  • Sift the flour, add to the bowl with almond flour, baking powder, baking soda, sea salt and walnuts. Mix on low speed until just incorporated.
    Fold in the egg whites gently in 2 batches until just incorporated with rubber spatula.
    Add the batter into the tin, making 6 cakes. Batter will be about 2/3's full. Hint: Use a large cookie scoop too!
  • Bake until the honey cakes have risen nicely and their tops feel firm to the touch - 20 minutes. Do not overbake. Crack the oven door open and leave the cakes in the oven for 5 minutes. Add the tin to a cooling rack.
    Glaze when the cakes are almost room temperature; a touch warm. Top with toasted almonds if using. Slice the cakes and serve.
    Makes six cakes, 3 servings each.

Notes

Karen's Raspberry Glaze:  Add 1 tablespoon soft, room temperature coconut oil to a medium sized bowl. Sift over 1/2 cup confectioner's sugar. Mix well with a wire whisk. Add 2 tablespoons vegan milk and two drops of pure almond extract. Add 1 tablespoon crushed freeze dried raspberries and whisk well until a beautiful pink color.
 Hint: add freeze dried raspberries to a sheet of waxed paper, fold over to enclose; run a rolling pin over to crush fine. 
Recipe can be made in a 4" x 8" loaf pan. 
This recipe may not be reproduced without the consent of its author Karen Sheer.

Nutrition

Calories: 175kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 186mg | Potassium: 56mg | Fiber: 2g | Sugar: 15g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg