Jewish festivals and notable dates are unusually connected to food – often specific foods.
On Rosh Hashanah we think of apples and honey and other sweet foods, including honey cake.
Here is a honey cake recipe that also includes carrots, which we usually meet on the festival menu as tzimmes (a sweet carrot dish).
FLUFFY CARROT CAKE
Ingredients:
2 cups sugar
4 eggs
1 ½ cups grated raw carrot
1 cup raisins (optional)
2 cups plain flour
1 teaspoon baking soda
1 teaspoon baking powder
Pinch of salt
¾ cup oil
Method:
- Preheat oven to 350F/180C degrees.
- Grease and flour a 7”/ 10 cm. square cake pan.
- In a large mixer bowl, beat sugar and eggs.
- Stir in carrots and raisins.
- Sift flour with baking soda, baking powder and salt.
- Alternatively add the oil and flour mixture and mix well.
- Pour into the prepared baking pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before cutting.
Healthy tip:
To reduce the oil content of the cake, and connect it more to Rosh Hashanah, substitute applesauce for oil in the following ratio:
½ cup/118 ml. oil = ½ cup/56.5 grm. applesauce.
For a sweet and healthy year!
This recipe is one of many reliable and delicious ones to be found in the highly recommended trusty classic – SPICE & SPIRIT: The Complete Kosher Jewish Cookbook.
Keeping kosher, celebrating Shabbat and the Jewish holidays are given an added, joyful dimension, with practical guidelines interwoven with spiritual insights into many aspects of Jewish life and observance.
(From a review)