Honey Cake with Pomegranate Glaze
As Elul approaches, enjoy this traditional honey cake recipe with a pomegranate twist!
2 cups boiling water
2 teaspoons decaf coffee granules
1 teaspoon Leiber’s Premium Dark cocoa powder
1 full cup Gefen Honey
1/2 cup oil
2/3 cup sugar
1/2 teaspoon Haddar Kosher Salt
2 teaspoons baking soda
1 and 1/2 teaspoons cinnamon
scant 1/4 teaspoon ground cloves
1/2 teaspoon cardamom
3 cups flour
1/2 cup Haddar Applesauce or other unsweetened applesauce
1 cup confectioners’ sugar
2 tablespoons Leiber’s soy milk
1 tablespoon coconut oil, melted
1 tablespoon + 1/2 teaspoon pomegranate syrup (see tip)
For the Cake
Yields 1 tube pan or 12–16 servings
Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Spray a tube pan with oil and flour baking spray.
Pour boiling water into a large bowl. Add coffee, cocoa, honey, and oil. Mix well and set aside to cool.
Meanwhile, beat eggs, sugar, and salt for six minutes on high speed, until very light and lemony in color. Lower speed and add baking soda, cinnamon, cloves, ginger, and cardamom.
Add the flour and the water mixture alternately until well combined. Add the applesauce and mix just until it’s no longer visible.
Pour the batter into the prepared pan and bake for 50–55 minutes, or until golden brown and set. Don’t overbake.
This cake freezes well. Cool before glazing.
For the Glaze
Mix all glaze ingredients together in a small bowl. Drizzle over cake. Garnish with pomegranate arils around the rim of the cake, if desired.
If you don’t have pomegranate syrup, cook a cup of pomegranate juice on a low boil for approximately 15 minutes until it’s greatly reduced and syrupy.