Cakes

Orange and Olive Honey Cake

Megan Brewer
November 15, 2013
5

Today celebrates Rosh Hashanah, the Jewish New Year. A time for new beginnings. You avid Yumologists will remember the honey cake recipe we posted, courtesy of the LA Times last year, this year we've put our own, yummy spin on this Holiday classic. We took a basic honey cake recipe and made a few substitutes: orange juice for coffee, nutmeg and allspice for ground ginger and ground clove, and olive oil for vegetable oil. We think it gives the recipe that blast of decadent fall flavor we al

12
1 1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground all spice

1 1/2 large eggs whisked
1/2 cup white, granulated sugar
1/2 cup olive oil
1/2 cup pure honey
1/2 cup orange juice

1 - 10" round Bundt pan
Preheat the oven to 350 degrees Spray the Bundt pan with non-stick baking spray In one bowl mix together the dry ingredients in the first column above In another bowl mix together the wet ingredients and...
See the full directions on my site
Nutritions

Calories
179

Sodium
355mg
14% DV

Fat
9g
14% DV

Protein
3g
6% DV

Carbs
19g
6% DV

Fiber
0.9g
3% DV
Kosher Jewish Snack Baked Other Holidays

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thecurrymommy.com

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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