Rosh Hashanah, the Jewish New Year, began last night at sundown. Honey plays a significant role in Rosh Hashanah celebrations, signifying hopes for a sweet new year. Apples or challah dipped in honey is popular, as is honey cake. Because of the time of year, honey cake typically includes flavors associated with fall. My mom had given me a Pumpkin Blossom Honey recently and I thought this would be the perfect way to use it.
I adapted my recipe from one found on Epicurious and gave it my own pumpkin-y spin. Pumpkin Blossom Honey is created by bees that solely pollinate pumpkins and pumpkin blossoms. It has a darker amber color and has a really nice spice flavor at the end. I thought it would work great with some traditional fall spices thrown in!
Ingredients:
Cake:
- 2 1/2 cups cake flour (or all purpose flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- ¼ teaspoon ground cardamom
- 3 large eggs
- 1 cup sugar
- 1 1/4 cups vegetable oil (I used sunflower oil)
- 1 cup Pumpkin Blossom honey
- 8 oz lukewarm pumpkin coffee (I used Green Mountain’s)
- The zest of one orange
Chocolate glaze:
- 1/2 cup shaken canned unsweetened coconut milk (not light)
- 2 teaspoons light corn syrup
- 4 ounces dark chocolate, finely chopped
- Flaky sea salt for garnish, optional