Honey Cake for Sukkot 9 '21

 

While we had a  lot of great meals during Sukkot,  

my personal favorite new dish was Honeycake.

My past attempts to make this Jewish Classic have been hit and miss as far as flavor, but this year I found a foolproof recipe that uses a boxed cake mix as the base.  It came out so well that It might become a regular offering at all of our Jewish Holiday meals.

Here's the recipe for anyone who wants to try it

Honey Cake Recipe:
1 box Duncan Hines Spice Cake mix
3 eggs
1 cup water or cooled brewed coffee
1/3 cup oil
3/4 cup Gefen Honey

 

Directions:
1. Preheat the oven to 350 degrees Fahrenheit.

 

2. Mix the ingredients together in the bowl of a mixer or by hand, until everything is incorporated.

 

3. Spray a Bundt pan well with cooking spray and immediately transfer the batter to the pan. Bake for 30 to 35 minutes, until a toothpick inserted in the cake comes out clean.

4. Cool for 10 to 15 minutes, then loosen the edges with a knife. Invert onto a large plate or cake dome.

5. Cool completely before icing (see below).

 

 

Apple Cider Icing Recipe:

1 cup powdered sugar
1 tablespoon melted margarine
1 and 1/2 to 3 tablespoons apple cider or apple juice
1 teaspoon apple pie spice

 

Directions:
Combine all the icing ingredients in a bowl. Start by adding in one and a half tablespoons of cider or juice and add up to three tablespoons as needed. Pour over the cooled cake.