Thank you for registering for our Zoom event, the Rosh Hashana Bake-aong.

Here is the link to join the Bake-Along:

Join Zoom Meeting
https://us02web.zoom.us/j/8430...

Meeting ID: 843 0865 7724
Passcode: 676646

And here is the recipe for the Spiced Honey Loaf Cake. Make sure you have all the ingredients ready for the session!

SPICED HONEY CAKE

MONDAY MORNING COOKING CLUB

Another of Monday Morning Cooking Club’s truly iconic festival cakes is the honey cake, shared by Karen Gutman in their first book. The hilariously named ‘Gina’s Hair Raising Honey Cake’ (long story…) was pretty much the best honey cake they had ever come across. This time round – for their new book Now For Something Sweet – they’ve updated the recipe with spices and tea and it’s half the size. It is great eaten on the day it’s made but this cake is at its sticky peak 2 or 3 days after baking. If you would like to buy a copy of their new book, you can find it on the MMCC website and in all good bookstores.

Dry mixture

110 g (3/4 cup) plain (all-purpose) flour

110 g (3/4 cup) self-raising flour

3/4 teaspoon bicarbonate of soda (baking soda)

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

pinch of salt

Wet mixture

2 eggs

175 g (3/4 cup) caster sugar

100 ml (1/3 cup plus 1 tablespoon) vegetable oil

250 g (3/4 cup) honey

1/2 teaspoon vanilla extract

To mix

3/4 cup freshly brewed black tea

Pre-heat the oven to 180°C. Line a large loaf tin (25 cm x 13 cm).

For the dry mixture, sift the dry ingredients together into a bowl. For the wet mixture, in a separate large bowl (or electric mixer bowl), mix the wet ingredients together until well combined. Mix the dry mixture into the wet mixture, alternating with the hot tea.

Pour into the prepared tin. Bake for 25 minutes and then turn the oven down to 160C for a further 25 minutes or until a skewer inserted into the cake comes out clean. Allow the cake to cool before removing from the tin.

See you online!

Melinda Jones
NCJWA National President