Listen, we all know I have a honeycake burning problem.
Every Rosh Hashanah, my loaves of love turn into shriveled bricks of charcoal, in spite of nice organic ingredients, Sister Sadie’s recipe and a ton of good intentions.
For the life of me, I cannot figure out where I go wrong. When they’re baked goldeny beautiful brown, they’re still goopy in the middle. By the time the center sets up into something that doesn’t have the texture of snotty oatmeal, the top is a blackened sheet of death, which is a terrible way to bring in a new year.
Did I overgrease the pans? Undergrease? Too much baking powder? Is my convection oven anti-Semitic?
Whatever the case, 5776 is gonna be the year this yenta breaks the cycle of honeycake failure. I’m going to start with a new recipe, because even though Sister Sadie and I go way back, I have some serious suspicions that she may be a little senile.
I’m still about keeping it local, of course, so I’m delighted to have come across this recipe on the Joy of Kosher blog for Orange Blossom Spiced Honeycake, using honey from one of my favey local spots, the Savannah Bee Co. (Not local? Shop the site, or get the sticky goods from Modern Tribe.)
It’s a fabulous excuse to use my mother-in-law’s neglected copper bundt pan, plus it includes directions for a glaze to cover up any burnt spots.
Savannah Bee Co.’s food photog and recipe development balabusta Jess Brannen has been contributing some other wonderful recipes to Joy of Kosher, though I’m pretty sure these Pintrest-pretty apple rosette thingies are beyond my baking skill set.
Lemme stick to tradition for now. I’ll let y’all know how the cake turns out next week — although you can probably guess if you see smoke streaming from the porch.