Loaf cakes for a sweet Rosh Hashana

Ungar flavors her honey cake with brewed coffee, cinnamon, nutmeg, cloves and ginger, and sometimes adds walnuts or almonds.

By FAYE LEVY, YAKIR LEVY
September 10, 2015 14:14
Double-chocolate marble cake

Dorie Greenspan's double-chocolate marble cake, flavored with dark and white chocolate. (photo credit: ALAN RICHARDSON)

Many families look forward to enjoying on Rosh Hashana the time-honored holiday sweet treat – honey cake.

“To be perfectly honest, I was never a great honey cake fan,” wrote Carol Ungar, author of the new book Jewish Soul Food – Traditional Fare and What It Means. “That’s because the only honey cakes I ever ate were the store-bought kind – sticky, sickly sweet, not really worth the calories. But homemade honey cake is something else entirely. It’s complex, subtle... and quite exquisite, especially paired with a cup of coffee or tea.”

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