PASSOVER HONEY CAKE

Passover Honey Cake image

Provided by Silvie Dosser

Categories Cakes

Time 1h15m

Number Of Ingredients 16

MAIN CAKE
1/2 c Crisco vegetable shortening
3/4 c of each white sugar and golden yellow sugar
2/3 c honey
1 tsp vanilla
1/2 c applesauce
3 Tbs baking powder
3 eggs
3 1/2 c flour or matzo meal
2/3 c milk
1/3 c honey
1/2 c chopped pecans, walnuts or almonds
FINISHISHES
icing sugar
shredded coconut
1/3 c honey

Steps:

1. Preheat oven at 375 degrees. Generously grease a Bundt cake pan with cooking spray.
2. In a large mixing bowl, cream Crisco, sugars, and honey. Then stir in vanilla and applesauce. Blend in 3 eggs. Add 3 Tbsp baking powder.
3. Start adding flour 1 cup at a time intermittently with the milk until a smooth batter forms.
4. In the bottom of the Bundt pan, sprinkle your choice of nuts. Pour 1/3 cup of honey to cover nuts.
5. Then gently pour the batter over the honey and nuts.
6. Bake in oven for 40 to 45 min or until a toothpick inserted in it comes out clean. Remove from oven and let stand 10 minutes on cooling rack before inverting onto plate.
7. Once cool, place in refrigerator for 1 hour.
8. Finishing the cake, remove from refrigerator. If you wish to use icing sugar, it is simple just sprinkle through a small sieve over top of cake. If you wish to use coconut pour a little more liquid honey over top then sprinkle shredded coconut.