Featured Recipe

The Honey Cake recipe didn’t have a name on it. So I am putting it in the cookbook as “Rosalie’s Honey Cake” to honor my mother and her friends. My mom, Rosalie Mendelsberg, made this cake for Rosh Hashanah every year. She always said if the cake came out good, we would have a sweet year. Warning: The first time I made this, I followed the recipe. I called my mom, long distance, and said, “Mom, I think you left something out of the recipe; it looks more like soup than cake batter.” She laughed and assured me it was correct. It is supposed to be soupy. And I baked the cake, it was good, and it was a very good year and a very good life.

ROSALIE’S HONEY CAKE
(Just as she wrote it)

                                                                             350°
                                                                             1 hour
3 ¼ cu flour                            )
1 t B Soda                               )        Sift together
2 t B Powder                          )
1 t salt                                     )

1 c sugar                                  )
½ c oil                                     )        Cream
3 eggs                                      )
1 ½ cu honey (16 oz)              )

1 ½ cu strong tea

After creaming ingredients, alternately add dry sifted and tea. Last add 1 cup chopped nuts and 1 cup raisins (yellow preferred). You can also add cut-up dates, maraschino cherries, etc., or omit anything. A very large pan, my biggest pyrex*. Line pan with wax paper. Good luck.

*9” x 13”

~~Carole Jacoby