…if I can manage to limp over the the store before sundown. A nice reader asked if I have a good recipe for this Rosh Hashanah delight, which of course I do, just not a whole lotta time to bake it!
The Yenta recipe comes from Gottlieb’s bakery, a Savannah institution since 1884. The Gottliebs are still around and are still in the food business; they cater the Senior Yenta lunches and the boys of my generation own the “it” eatery downtown.
Anyhoo, here it is. We won’t get to bring the New Year in with it, but I may take advantage of being unorthodox and spend some time in the kitchen after services tomorrow.
Sister Sadie’s Honeycake
(with a few Yenta additions)
1 cup sugar
2 cups honey
1/2 cup vegetable oil
1/2 cold strong stale coffee or flat Coca cola [I use a combo of both if I can. Why does it have to be stale or flat? I don’t know. Sister Sadie isn’t around to ask anymore.]
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1/4 sliced almonds
Preheat the oven to 325*. Grease and line and line with wax paper two loaf pans. Cream the sugar and honey together til it’s drippy. Beat in eggs, oil and coffee and/or Coke. Sift the dry ingredients together and beat like a bad dog. Divide between pans, sprinkle almonds on top. Bake until top springs back, about 45 minutes. Cool on racks before turning out.
L’Shana Tovah Umetukah, my dear friends!