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Friday, September 13, 2013

Holiday Honey Cake


Today is the first time the weather has actually felt autumn-like and while others are whining about the cooler temps, I'm dancing with joy.  The start of my favorite season!!

Okay, I know Rosh Hashana is over, and, in fact, Yom Kippur starts tonight.  But this deliciousness doesn't have to be eaten ONLY on Rosh Hashana, or Yom Kippur, for that matter.  If you ask me, it's a great treat any time of year!

I may love a lot of healthy foods; I'd rank oatmeal, chickpeas and brown rice up there as some of my all-time favorites, but I like some pretty sweet things too.  I have a weakness for honey and maple syrup, in particular.  So the traditional Rosh Hashana honey cake has always been something I've enjoyed.

Now everyone's family seems to have their own recipe with a particular thing that makes it unique: apples, raisins, nuts, orange peel, coffee, etc.  But I kept it pretty simple this year as I was making it for a holiday get-together this past Sunday with friends, and I wanted it to appeal to as many folks as possible...and still make it as healthy as I could without anyone noticing.  It turned out fabulously delicious, if I do say so myself!  Of course, you could take this recipe and dress it up with all your must-have mix-ins. 

Honey Cake

28 oz jar apple sauce
2 eggs
1 cup honey
1 cup coconut sugar
1 tsp vanilla extract
2.5 cups whole grain spelt, kamut or whole wheat flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp ground cloves
1/8 tsp ground ginger
1/8 tsp ground allspice

Glaze

2 tbls coconut butter
1/3 cup honey

Whisk together apple sauce, eggs, honey, sugar and vanilla in a large bowl.  Sift together dry ingredients and gently fold into wet.  Scrape batter into a greased bundt pan and bake at 375F for 55 minutes.  Cover with foil after the first 25 minutes to prevent over-browning.  Let cool completely and then remove from pan.

For the glaze, melt butter and honey together over medium heat.  Drizzle over cake.  Keep in airtight container for 3-4 days.  Freezes well.

Week one of my new strength-based fitness routine has gone great.  I feel awesome, and once again, I wake up every morning excited for my workouts and feeling energized for the rest of the day.  Good thing too, because with the holiday this weekend and various social commitments and errands we have to do, this weekend is going to be jam-packed.  Have a good one!